Formulación de galletas endulzadas con hojas de Stevia rebaudiana Bertoni: caracterización fisicoquímica, microbiológica, nutricional y sensorial.
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| Title: | Formulación de galletas endulzadas con hojas de Stevia rebaudiana Bertoni: caracterización fisicoquímica, microbiológica, nutricional y sensorial. |
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| Alternate Title: | Formulation of cookies sweetened with Stevia rebaudiana Bertoni leaves: physicochemical, microbiological, nutritional and sensory characterization. |
| Authors: | Ailén Guerrero, Guillermina1,2, Beatriz Vázquez, Marisa3, Laura Wallinger, Marina1,3 mlwallinger@gmail.com |
| Source: | Archivos Latinoamericanos de Nutrición. ene-mar2025, Vol. 75 Issue 1, p27-35. 9p. |
| Subjects: | STEVIA rebaudiana, YEAST fungi, DIETARY fiber, CARBOHYDRATES, NON-communicable diseases |
| Abstract (English): | In Argentina, non-communicable diseases are on the rise. The search for food options reduced in simple sugars accompanies this situation. Objective. To formulate cookies sweetened with dried leaves of Stevia rebaudiana Bertoni and to characterize them in a preliminary physicochemical, microbiological, nutritional and sensory way. Materials and methods. A base formulation was prepared with 100% sucrose (C) and from this, three formulations with 50% (P1), 75% (P2) and 100% (P3) of dried Stevia leaves. Gravimetric assays were performed for physicochemical analysis; fungi and yeast counts, total coliforms, and mesophiles for microbiological analysis; nutritional composition was determined by Soxhlet extraction (lipids), Kjeldahl method (proteins), dietary fiber (AACC 32-05.01) and carbohydrates (difference at 100%). A hedonic sensory test was performed (n=14). Statistical analysis ANOVA (Tukey post test and penalty analysis), α=0.05. Results. Sample C differs significantly from P1, P2 and P3 in moisture, ash, protein and carbohydrate. In turn, in carbohydrates, the four prototypes are disparate. All four formulations had low microorganism counts. Color was mostly evaluated as "just right" in P1 and P2. In overall acceptability P1 and P2 presented a mean above the midpoint. Conclusions. The four samples differ from each other in carbohydrate composition and are safe for consumption. P1 and P2 present themselves as promising consumption options, although further sensory studies are required. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | Introducción. En Argentina las enfermedades no transmisibles se encuentran en aumento. La búsqueda de opciones alimenticias reducidas en azúcares simples acompaña esta situación. Objetivo. Formular galletitas endulzadas con hojas secas de Stevia rebaudiana Bertoni y caracterizarlas de manera fisicoquímica, microbiológica, nutricional y sensorial de forma preliminar. Materiales y métodos. Se elaboró una formulación base con 100% sacarosa (C) y a partir de esta, tres con 50% (P1), 75% (P2) y 100% (P3) de hojas secas de Stevia. Se realizaron ensayos gravimétricos para el análisis fisicoquímico; recuento de hongos y levaduras, coliformes totales, y mesófilos para el análisis microbiológico; se determinó la composición nutricional mediante extracción Soxhlet (lípidos), método de Kjeldahl (proteínas), fibra dietética (AACC 32-05.01) y carbohidratos (diferencia al 100%). Se realizó una prueba sensorial hedónica (n=14). Análisis estadístico ANOVA (post test Tukey y análisis de penalizaciones), α=0,05. Resultados. La muestra C difiere significativamente de P1, P2 y P3 en humedad, cenizas, proteínas y carbohidratos. A su vez, en carbohidratos, los cuatro prototipos son dispares. Las cuatro formulaciones presentaron bajos recuentos de microorganismos. El color fue mayoritariamente evaluado como "lo justo" en P1 y P2. En la aceptabilidad global P1 y P2 presentaron una media superior al punto medio. Conclusiones. Las cuatro muestras difieren entre sí en la composición de carbohidratos y son inocuas para el consumo. P1 y P2 se presentan como opciones prometedoras de consumo, aunque se requieren mayores estudios sensoriales. [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 |
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| Items | – Name: Title Label: Title Group: Ti Data: Formulación de galletas endulzadas con hojas de Stevia rebaudiana Bertoni: caracterización fisicoquímica, microbiológica, nutricional y sensorial. – Name: TitleAlt Label: Alternate Title Group: TiAlt Data: Formulation of cookies sweetened with Stevia rebaudiana Bertoni leaves: physicochemical, microbiological, nutritional and sensory characterization. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ailén+Guerrero%2C+Guillermina%22">Ailén Guerrero, Guillermina</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Beatriz+Vázquez%2C+Marisa%22">Beatriz Vázquez, Marisa</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Laura+Wallinger%2C+Marina%22">Laura Wallinger, Marina</searchLink><relatesTo>1,3</relatesTo><i> mlwallinger@gmail.com</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. ene-mar2025, Vol. 75 Issue 1, p27-35. 9p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22STEVIA+rebaudiana%22">STEVIA rebaudiana</searchLink><br /><searchLink fieldCode="DE" term="%22YEAST+fungi%22">YEAST fungi</searchLink><br /><searchLink fieldCode="DE" term="%22DIETARY+fiber%22">DIETARY fiber</searchLink><br /><searchLink fieldCode="DE" term="%22CARBOHYDRATES%22">CARBOHYDRATES</searchLink><br /><searchLink fieldCode="DE" term="%22NON-communicable+diseases%22">NON-communicable diseases</searchLink> – Name: Abstract Label: Abstract (English) Group: Ab Data: In Argentina, non-communicable diseases are on the rise. The search for food options reduced in simple sugars accompanies this situation. Objective. To formulate cookies sweetened with dried leaves of Stevia rebaudiana Bertoni and to characterize them in a preliminary physicochemical, microbiological, nutritional and sensory way. Materials and methods. A base formulation was prepared with 100% sucrose (C) and from this, three formulations with 50% (P1), 75% (P2) and 100% (P3) of dried Stevia leaves. Gravimetric assays were performed for physicochemical analysis; fungi and yeast counts, total coliforms, and mesophiles for microbiological analysis; nutritional composition was determined by Soxhlet extraction (lipids), Kjeldahl method (proteins), dietary fiber (AACC 32-05.01) and carbohydrates (difference at 100%). A hedonic sensory test was performed (n=14). Statistical analysis ANOVA (Tukey post test and penalty analysis), α=0.05. Results. Sample C differs significantly from P1, P2 and P3 in moisture, ash, protein and carbohydrate. In turn, in carbohydrates, the four prototypes are disparate. All four formulations had low microorganism counts. Color was mostly evaluated as "just right" in P1 and P2. In overall acceptability P1 and P2 presented a mean above the midpoint. Conclusions. The four samples differ from each other in carbohydrate composition and are safe for consumption. P1 and P2 present themselves as promising consumption options, although further sensory studies are required. [ABSTRACT FROM AUTHOR] – Name: Abstract Label: Abstract (Spanish) Group: Ab Data: Introducción. En Argentina las enfermedades no transmisibles se encuentran en aumento. La búsqueda de opciones alimenticias reducidas en azúcares simples acompaña esta situación. Objetivo. Formular galletitas endulzadas con hojas secas de Stevia rebaudiana Bertoni y caracterizarlas de manera fisicoquímica, microbiológica, nutricional y sensorial de forma preliminar. Materiales y métodos. Se elaboró una formulación base con 100% sacarosa (C) y a partir de esta, tres con 50% (P1), 75% (P2) y 100% (P3) de hojas secas de Stevia. Se realizaron ensayos gravimétricos para el análisis fisicoquímico; recuento de hongos y levaduras, coliformes totales, y mesófilos para el análisis microbiológico; se determinó la composición nutricional mediante extracción Soxhlet (lípidos), método de Kjeldahl (proteínas), fibra dietética (AACC 32-05.01) y carbohidratos (diferencia al 100%). Se realizó una prueba sensorial hedónica (n=14). Análisis estadístico ANOVA (post test Tukey y análisis de penalizaciones), α=0,05. Resultados. La muestra C difiere significativamente de P1, P2 y P3 en humedad, cenizas, proteínas y carbohidratos. A su vez, en carbohidratos, los cuatro prototipos son dispares. Las cuatro formulaciones presentaron bajos recuentos de microorganismos. El color fue mayoritariamente evaluado como "lo justo" en P1 y P2. En la aceptabilidad global P1 y P2 presentaron una media superior al punto medio. Conclusiones. Las cuatro muestras difieren entre sí en la composición de carbohidratos y son inocuas para el consumo. P1 y P2 se presentan como opciones prometedoras de consumo, aunque se requieren mayores estudios sensoriales. [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: 10.37527/2025.75.1.004 Languages: – Code: spa Text: Spanish PhysicalDescription: Pagination: PageCount: 9 StartPage: 27 Subjects: – SubjectFull: STEVIA rebaudiana Type: general – SubjectFull: YEAST fungi Type: general – SubjectFull: DIETARY fiber Type: general – SubjectFull: CARBOHYDRATES Type: general – SubjectFull: NON-communicable diseases Type: general Titles: – TitleFull: Formulación de galletas endulzadas con hojas de Stevia rebaudiana Bertoni: caracterización fisicoquímica, microbiológica, nutricional y sensorial. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ailén Guerrero, Guillermina – PersonEntity: Name: NameFull: Beatriz Vázquez, Marisa – PersonEntity: Name: NameFull: Laura Wallinger, Marina IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 01 Text: ene-mar2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 00040622 Numbering: – Type: volume Value: 75 – Type: issue Value: 1 Titles: – TitleFull: Archivos Latinoamericanos de Nutrición Type: main |
| ResultId | 1 |
