Calidad nutricional, clasificación regulatoria y aceptación sensorial de galletas enriquecidas con insectos.
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| Title: | Calidad nutricional, clasificación regulatoria y aceptación sensorial de galletas enriquecidas con insectos. |
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| Alternate Title: | Nutritional Quality, Regulatory Classification, and Sensory Acceptance of Insect-Enriched Cookies. |
| Authors: | Hernández-Martínez, Nancy L.1 biol.nancyhdz@gmail.com, Alquicira Islas, Diana2, Reyna-Fabián, Miriam E.1, Fernández-Hernández, Liliana1, Guillén-López, Sara3, De Jesús-Medina, Isabel4, Márquez-Mota, Claudia5 |
| Source: | Acta Pediatrica de Mexico. 2026 Supplement, Vol. 47, pS52-S53. 2p. |
| Subjects: | EDIBLE insects, COOKIES, FUNCTIONAL foods, FOOD labeling, NUTRITIONAL value, PROTEIN content of food, SENSORY evaluation |
| Abstract (English): | BACKGROUND: The reformulation of commonly consumed baked products, such as cookies, represents an opportunity to develop functional foods through the incorporation of edible insect powder. OBJECTIVE: To analyze the evidence on the nutritional composition (NC) and sensory acceptance of insect-enriched cookies (IEC), including a self-developed amaranth– grasshopper cookie, and to evaluate their regulatory classification. MATERIALS AND METHODS: A systematic review registered in PROSPERO (CRD420251208508) was conducted. In parallel, a prototype cookie was developed and analyzed. Front-of-pack labeling was calculated using the United Kingdom traffic light system (UK-TLS) and the Mexican NOM-051, based on the reported nutritional data. RESULTS AND DISCUSSION: A total of 14 studies comprising 17 IEC were included. Insect incorporation significantly increased protein and fiber content while reducing total carbohydrates. Sensory acceptance was higher in populations with traditional insect consumption. Under UK-TLS criteria, most products were classified as healthy; under NOM-051, excess energy and sodium predominated.CONCLUSIONS: The evidence indicates that IEC exhibit high nutritional quality; however, front-of-pack labeling systems may underestimate their nutritional value, as they do not consider components such as protein and fiber content. [ABSTRACT FROM AUTHOR] |
| Abstract (Spanish): | ANTECEDENTES: La reformulación de productos horneados de consumo habitual, como las galletas, representa una oportunidad para desarrollar alimentos funcionales mediante la incorporación de polvo de insectos comestibles. OBJETIVO: Analizar la evidencia sobre la composición nutricional (CN) y aceptación sensorial (AS) de galletas adicionadas con insectos (G+I), incluyendo una galleta de amaranto y chapulín de elaboración propia, y evaluar su clasificación regulatoria. MATERIAL Y MÉTODOS: Se realizó una revisión sistemática registrada en PROSPERO (CRD420251208508). En paralelo, se desarrolló y analizó una galleta propia. Se calculó el etiquetado frontal conforme al sistema de semáforo del Reino Unido (SSRU) y la NOM-051 de México con los datos nutricionales reportados. RESULTADOS Y DISCUSIÓN: Se incluyeron 14 estudios con 17 G+I. La adición de insectos incrementó significativamente el porcentaje de proteínas y fibra, reduciendo los carbohidratos totales. La AS fue mayor en poblaciones con consumo tradicional. Bajo los criterios del SSRU la mayoría calificó como saludable; con la NOM-051 predominó el exceso de energía y de sodio. CONCLUSIONES: La evidencia indica que la CN es de alta calidad en las G+I, sin embargo, el etiquetado puede subestimar su valor nutricional, al no considerar componentes como el contenido de proteína y fibra. [ABSTRACT FROM AUTHOR] |
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| Database: | MedicLatina |
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