Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo.
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| Title: | Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo. |
|---|---|
| Alternate Title: | Formulation of fortified cookies by partial substitution of moringa flour and whey. |
| Authors: | Espinal-Carrión, Tania1 tec_1982@yahoo.com.mx, Guadalupe García-Sampedro, Gabriela1, Alberto Domínguez-Rico, Sebastián1, Mahetsi Ventura-Montes, Citlali1, Vázquez-Martínez, Adriana1 |
| Source: | Archivos Latinoamericanos de Nutrición. ene-mar2023, Vol. 73 Issue 1, p32-41. 10p. |
| Subjects: | FLOUR, FOOD production, PRODUCT acceptance, NUTRITIONAL value, ONE-way analysis of variance, ODORS, WHEY proteins |
| Abstract (English): | Introduction. Whey and moringa have high nutritional value; however, their use in the production of food products is a viable but rarely used alternative. Objective. To make a biscuit fortified by partial substitution of moringa flour (MF) and whey powder (WP). Materials and methods. During September-December 2021, four formulations were developed with different degrees of partial substitution of wheat flour for MF and WP (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). The acceptance of the product was determined through a sensory evaluation considering the attributes taste, odor, color, texture and general acceptance. A proximal chemical analysis was performed on the MF, WP, the most widely accepted formulation and F0. Proximal chemical parameters and acceptance attributes were compared using a one-way anova, followed by a Tukey mean comparison test (p<0.05). Results. As the percentage of substitution of wheat flour by MF and WP increases less acceptance of the biscuits is obtained, with F1 as the most accepted formulation. F1 registered a protein content of 6.90±0.04%, significantly higher than that observed in F0. Conclusions: The good acceptability of F1 indicates that the partial substitution of wheat flour for MF and WP do not influence its acceptance; in addition, F1, showed an enrichment of protein, lipid and ash, as well as adequate moisture and carbohydrate content. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | El suero lácteo y la moringa poseen alto valor nutricional; sin embargo, su uso en la elaboración de productos alimenticios es una alternativa viable pero poco utilizada. Objetivo. Elaborar una galleta fortificada por sustitución parcial de harina de moringa (HM) y polvo de suero lácteo (PSL). Materiales y métodos. Durante septiembre-diciembre 2021, se desarrollaron cuatro formulaciones con sustitución parcial de harina de trigo por HM y PSL (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). La aceptación del producto se determinó mediante una evaluación sensorial considerando los atributos sabor, olor, color, textura y aceptación general. Se realizó el análisis químico proximal a la HM, al PSL, a la formulación de mayor aceptación y a F0. Se compararon los distintos parámetros químico proximales y de aceptación mediante una anova de una vía, seguido de una prueba de comparación de medias de Tukey (p<0,05). Resultados. Conforme se incrementa el porcentaje de sustitución de harina de trigo por HM y PSL se obtiene menor aceptación de las galletas, siendo F1 la más aceptada. F1 registró un contenido proteico de 6,90±0,04%, significativamente mayor al observado en F0. Conclusiones. La buena aceptabilidad de F1 indica que la sustitución parcial por HM y PSL no influyen en su aceptación; además, F1 mostró un enriquecimiento de proteinas, lípidos y cenizas, así como contenido adecuado de humedad y carbohidratos. [ABSTRACT FROM AUTHOR] |
| Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | MedicLatina |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
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| Header | DbId: lth DbLabel: MedicLatina An: 163191531 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Formulation of fortified cookies by partial substitution of moringa flour and whey. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Espinal-Carrión%2C+Tania%22">Espinal-Carrión, Tania</searchLink><relatesTo>1</relatesTo><i> tec_1982@yahoo.com.mx</i><br /><searchLink fieldCode="AR" term="%22Guadalupe+García-Sampedro%2C+Gabriela%22">Guadalupe García-Sampedro, Gabriela</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Alberto+Domínguez-Rico%2C+Sebastián%22">Alberto Domínguez-Rico, Sebastián</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Mahetsi+Ventura-Montes%2C+Citlali%22">Mahetsi Ventura-Montes, Citlali</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Vázquez-Martínez%2C+Adriana%22">Vázquez-Martínez, Adriana</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. ene-mar2023, Vol. 73 Issue 1, p32-41. 10p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22FLOUR%22">FLOUR</searchLink><br /><searchLink fieldCode="DE" term="%22FOOD+production%22">FOOD production</searchLink><br /><searchLink fieldCode="DE" term="%22PRODUCT+acceptance%22">PRODUCT acceptance</searchLink><br /><searchLink fieldCode="DE" term="%22NUTRITIONAL+value%22">NUTRITIONAL value</searchLink><br /><searchLink fieldCode="DE" term="%22ONE-way+analysis+of+variance%22">ONE-way analysis of variance</searchLink><br /><searchLink fieldCode="DE" term="%22ODORS%22">ODORS</searchLink><br /><searchLink fieldCode="DE" term="%22WHEY+proteins%22">WHEY proteins</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: Introduction. Whey and moringa have high nutritional value; however, their use in the production of food products is a viable but rarely used alternative. Objective. To make a biscuit fortified by partial substitution of moringa flour (MF) and whey powder (WP). Materials and methods. During September-December 2021, four formulations were developed with different degrees of partial substitution of wheat flour for MF and WP (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). The acceptance of the product was determined through a sensory evaluation considering the attributes taste, odor, color, texture and general acceptance. A proximal chemical analysis was performed on the MF, WP, the most widely accepted formulation and F0. Proximal chemical parameters and acceptance attributes were compared using a one-way anova, followed by a Tukey mean comparison test (p<0.05). Results. As the percentage of substitution of wheat flour by MF and WP increases less acceptance of the biscuits is obtained, with F1 as the most accepted formulation. F1 registered a protein content of 6.90±0.04%, significantly higher than that observed in F0. Conclusions: The good acceptability of F1 indicates that the partial substitution of wheat flour for MF and WP do not influence its acceptance; in addition, F1, showed an enrichment of protein, lipid and ash, as well as adequate moisture and carbohydrate content. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: El suero lácteo y la moringa poseen alto valor nutricional; sin embargo, su uso en la elaboración de productos alimenticios es una alternativa viable pero poco utilizada. Objetivo. Elaborar una galleta fortificada por sustitución parcial de harina de moringa (HM) y polvo de suero lácteo (PSL). Materiales y métodos. Durante septiembre-diciembre 2021, se desarrollaron cuatro formulaciones con sustitución parcial de harina de trigo por HM y PSL (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). La aceptación del producto se determinó mediante una evaluación sensorial considerando los atributos sabor, olor, color, textura y aceptación general. Se realizó el análisis químico proximal a la HM, al PSL, a la formulación de mayor aceptación y a F0. Se compararon los distintos parámetros químico proximales y de aceptación mediante una anova de una vía, seguido de una prueba de comparación de medias de Tukey (p<0,05). Resultados. Conforme se incrementa el porcentaje de sustitución de harina de trigo por HM y PSL se obtiene menor aceptación de las galletas, siendo F1 la más aceptada. F1 registró un contenido proteico de 6,90±0,04%, significativamente mayor al observado en F0. Conclusiones. La buena aceptabilidad de F1 indica que la sustitución parcial por HM y PSL no influyen en su aceptación; además, F1 mostró un enriquecimiento de proteinas, lípidos y cenizas, así como contenido adecuado de humedad y carbohidratos. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.37527/2023.73.1.004 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 10 StartPage: 32 Subjects: – SubjectFull: FLOUR Type: general – SubjectFull: FOOD production Type: general – SubjectFull: PRODUCT acceptance Type: general – SubjectFull: NUTRITIONAL value Type: general – SubjectFull: ONE-way analysis of variance Type: general – SubjectFull: ODORS Type: general – SubjectFull: WHEY proteins Type: general Titles: – TitleFull: Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Espinal-Carrión, Tania – PersonEntity: Name: NameFull: Guadalupe García-Sampedro, Gabriela – PersonEntity: Name: NameFull: Alberto Domínguez-Rico, Sebastián – PersonEntity: Name: NameFull: Mahetsi Ventura-Montes, Citlali – PersonEntity: Name: NameFull: Vázquez-Martínez, Adriana IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: ene-mar2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 73 – Type: issue Value: 1 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
| ResultId | 1 |
