Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius).

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Bibliographic Details
Title:	Elaboración de alimento funcional tipo galletas a base de harina de yacón (Smallanthus sonchifolius).
Alternate Title:	Preparation of functional biscuit-like food (Smallanthus sonchifolius).
Authors:	Conde, Clemente Granados¹ cgranadosc@unicartagena.edu.co, Quintana, Jhessica Gutiérrez² jgutierrezq@unicartagena.edu.co, Pomares, Karina Castro³ kcastrop@unicartagena.edu.co
Source:	Archivos Venezolanos de Farmacología y Terapéutica. 2021, Vol. 40 Issue 1, p49-53. 5p.
Subjects:	YACON, COOKIES, FLOUR, DIETARY fiber, FOOD quality, CALCIUM
Abstract (English):	This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nutritional quality. Cookies made from yacon flour had significant differences (p>0.05) from the standard cookie (GP) in the following chemical components: protein, ash, dietary fiber, iron and calcium. In conclusion, the use of yacon flour in a ratio of 30%, proved an adequate ingredient in the production of biscuits with a sensory acceptability almost identical to the biscuit made with wheat flour, constituting a quality food alternative, as well as a source of protein, dietary fiber, iron and calcium. [ABSTRACT FROM AUTHOR]
Abstract (Spanish):	El presente trabajo se basó en la elaboración de una galleta a base de harina de yacón (Smallanthus sonchifolius); donde se evaluó la funcionalidad de la galleta, sustituyendo la harina de trigo por harina de yacón con el fin de obtener un producto con propiedades fisicoquímicas e impresión sensorial atractiva, mejorando a su vez, la calidad nutricional de la misma. Las galletas elaboradas a base de harina de yacón, presentaron diferencias significativas (p>0,05) respecto a la galleta patrón (GP) en los siguientes componentes químicos: proteína, ceniza, fibra dietaría, hierro y calcio. En conclusión, el uso de la harina de yacón en una relación de 30%, resultó un ingrediente adecuado en la elaboración de galletas con una aceptabilidad sensorial casi idéntica a la galleta elaborada con harina de trigo, constituyendo una alternativa alimentaria de calidad, así como fuente de proteína, fibra dietaría, hierro y calcio. [ABSTRACT FROM AUTHOR]
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Database:	MedicLatina

Description
Abstract:	This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nutritional quality. Cookies made from yacon flour had significant differences (p>0.05) from the standard cookie (GP) in the following chemical components: protein, ash, dietary fiber, iron and calcium. In conclusion, the use of yacon flour in a ratio of 30%, proved an adequate ingredient in the production of biscuits with a sensory acceptability almost identical to the biscuit made with wheat flour, constituting a quality food alternative, as well as a source of protein, dietary fiber, iron and calcium. [ABSTRACT FROM AUTHOR]
ISSN:	07980264
DOI:	10.5281/zenodo.4661965