Physicochemical and Nutritional Properties of Baby-Led Cookies Produced from Rice, Banana and Cashew-nut Flour Blends

Aim: Cookies from rice, banana and cashew-nut flour blends were prepared as alternative to gluten-free baby-led food for children. Place and Duration of Study: The study was carried out in the Chemistry Laboratory, Department of Science Laboratory Technology, University of Medical Sciences, Ondo, Nigeria and Food Processing Laboratory, Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria between August, 2022 and January, 2023. Methodology: Baby-led weaning cookies were formulated from flour blends as 100% raw rice (RRC), 50% rice and 50% wheat (RWC) and 40% rice, 20% cashew and 40% unripe banana (RCB) and their physical properties, sensory attributes, proximate properties, mineral compositions, vitamin profiles and anti-nutrients were determined and compared with 100% commercial cookie (CMC) with the view to substituting wheat flour with suitable flour blends with enhanced nutritional quality. Results: The peak diameter (10.40±0.20 mm), thickness (6.37±0.06 mm) and weight (17.65±0.04 g) were obtained in RCB. Spread ratio was highest (2.66±0.11) and lowest (1.42±0.01) in CMC and RWC respectively while spread factor decreased from 100% in CMC to 77.19% (RRC), 53.46% (RWC) and 62.47% (RWC). The grittiness, texture, aroma, taste and general acceptability of RCB were significantly similar to those of CMC (P < 0.05). Na, K, Mg and Zn contents increased in RCB. Proximate compositions (%) of the cookies formulated varied significantly from CMC. Peak crude protein (14.49±0.59), crude fibre (4.03±0.02) and fat (32.22±0.00) in RCB, ash (3.28±0.02) and carbohydrate by difference (58.15±0.13) in CMC and moisture (18.19±0.11) in RRC. The peak values of fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B2, B3, B6, B9, B12, C) were most abundant in RCB. The proportions (mg/g) of phytate, oxalate, tannins and phenols in the cookies formulated were comparatively lower than the lethal dose, implying that the cookies would be safe for consumption. Conclusion: RCB cookie had excellent nutritional quality, which, as a novel baby-led weaning cookie, could serve as a suitable alternative to commercial cookies.

Harina de cáscara de zanahorias como ingrediente en la elaboración de galletas

En el presente estudio se evalúa la incorporación de cáscaras de zanahoria como ingrediente en galletas en diferentes concentraciones, de esta manera se pueden disminuir los desperdicios además de aprovechar nutrientes, compuestos bioactivos y fibra dietética de las cáscaras. Se recolectaron cáscaras de zanahorias, se lavaron, deshidrataron a 60°C por 24 horas y posteriormente de molieron finamente para obtener harina de cáscara de zanahoria (HCZ). Se desarrollaron galletas con la incorporación de 0, 5, 10 y 20% de HCZ en reemplazo de harina (Muestras CZ0, CZ5, CZ10 y CZ20 respectivamente). Se evaluó la preferencia y aceptabilidad sensorial de las muestras de galletas, mediante prueba de ordenamiento y escala hedónica de 9 puntos por parámetros (apariencia, color, aroma, sabor, textura, aceptabilidad general) respectivamente. También se evaluó la saciedad producida por su consumo mediante "Cociente de Saciedad" (CS) que utiliza la Escala Visual Análoga (EVA) para cuantificar el estado de saciedad en diferentes tiempos. Se determinó el contenido de fibra dietética (FD) en la HCZ y en las muestras de galletas por método enzimático-gravimétrico. Los resultados demostraron que la muestra CZ20 logró la primera preferencia sensorial y la mayor aceptabilidad sensorial en forma significativa (p<0.05). La incorporación de HCZ en galletas produjo aumento del contenido de fibra dietética y del CS. En base a los resultados obtenidos se concluyó que la mejor opción resultó ser la galleta con 20% de HCZ, ya que sensorialmente es la de mayor preferencia y de mayor aceptabilidad, contiene más fibra dietética y provoca más saciedad.

In the present study, the incorporation of carrot peels as an ingredient in cookies in different concentrations is evaluated, in this way, waste can be reduced in addition to taking advantage of nutrients, bioactive compounds, and dietary fiber from the peels. Carrot peels were collected, washed, dehydrated at 60°C for 24 hours, and then finely ground to obtain carrot peel flour (CPF). Cookies were developed with the incorporation of 0, 5, 10, and 20% of CPF in replacement of flour (Samples CZ0, CZ5, CZ10, and CZ20 respectively). The preference and sensory acceptability of the cookies samples were evaluated using an an-Ranking test and a 9-point Hedonic Scale by parameters (appearance, color, aroma, flavor, texture, general acceptability) respectively. The satiety produced by its consumption was also evaluated through the "Satiety Quotient" (SQ) which uses the Visual Analog Scale (VAS) to quantify the state of satiety at different times. The dietary fiber (DF) content in the CPF and in the cookies samples was determined by the enzymatic-gravimetric method. The results showed that the CZ20 sample achieved the first sensory preference and the highest sensory acceptability in a significant way (p<0.05). The incorporation of CPF in cookies produced an increase in the content of dietary fiber and SQ. Based on the results obtained, it was concluded that the best option turned out to be the cookie with 20% CPF, since sensorially it is the most preferred and most acceptable, contains more dietary fiber and causes more satiety than the other samples.

Avaliação da presença de ácidos graxos trans e ácidos graxos saturados em bolachas recheadas e bolachas wafers produzidas no Brasil / Evaluation of the presence of trans fatty acids and saturated fatty acids in stuffed cookies and wafers cookies produced in Brazil

Diversas evidências científicas demonstram que o consumo de ácidos graxos trans está associado com mortes por doenças cardiovasculares. A OMS, em 2018, considerando a presença de ácidos graxos trans nos alimentos recomendou a sua total eliminação até o ano de 2023. Sendo assim, no Brasil, em 2019, a RDC 332 aborda que a partir de 01 de janeiro de 2023 estarão proibidas a produção e a importação de ácidos graxos trans em alimentos destinados ao consumo humano. Atualmente, a legislação que está em vigor sobre ácidos graxos trans é a RDC 54, da ANVISA, que estabelece que, somente os alimentos que apresentarem teores de ácidos graxos trans ≤ 0,1 g por porção e somatória de ácidos graxos saturados e ácidos graxos trans até 1,5 g por porção podem alegar zero trans na rotulagem nutricional. As bolachas recheadas e bolachas wafers são importantes representantes de alimentos ultraprocessados, sendo muito consumidas por adultos e principalmente por crianças pelo seu baixo custo e acessibilidade. A partir destas considerações, o objetivo desse estudo foi o de avaliar os teores de ácidos graxos trans e ácidos graxos saturados por cromatografia gasosa em bolachas recheadas e bolachas wafers, comercializadas no Estado de São Paulo, analisando os teores dos ácidos graxos e comparando com a RDC 54. Em 2018 e 2019, foram analisadas 65 bolachas recheadas, e 40 bolachas wafers, as bolachas foram divididas entre as que possuíam ácidos graxos trans nos rótulos, e as que possuíam a ausência dessa gordura. Os teores de ácidos graxos trans encontrados nas bolachas com a presença de ácidos graxos trans na rotulagem, variaram de 0,34 a 5,21 g por 100 g e 0,19 e 8,54 g por 100 g nas bolachas recheadas e nas bolachas wafers, respectivamente. Diante disso, constatou-se que algumas marcas de bolachas recheadas e bolachas wafers apresentaram grandes quantidades de gordura trans em sua composição. Em relação às bolachas recheadas e wafers com a ausência de gordura trans nos rótulos, todas as bolachas estavam em acordo com a legislação vigente em relação aos valores menores ou iguais a 0,1 g de gordura trans por porção, porém, em relação à somatória de ácidos graxos trans e ácidos graxos saturados de até 1,5 g por porção, todas estavam com valores superiores, dessa maneira, os fabricantes dessas bolachas não poderiam alegar zero trans na rotulagem nutricional, e por isto, estavam em desacordo com a legislação vigente. Em 2022, foram reanalisadas seis amostras de bolachas recheadas e quatro amostras de bolachas wafers, que em 2018 apresentaram altos teores de ácidos graxos trans. Também foram analisadas três bolachas wafers que em 2022 ainda apresentavam altos teores de gorduras trans nos rótulos. Os resultados dessas amostras demonstraram que em 2022 ainda há em supermercados brasileiros, bolachas com altos teores de ácidos graxos trans e ácidos graxos saturados em sua composição. Diante disso, ratifica-se a necessidade do cumprimento da legislação vigente e da RDC 332 em 2023 e de fiscalizações mais frequentes pelos órgãos competentes, devido aos malefícios do consumo dos ácidos graxos trans para a saúde da população

There is a lot of scientific evidence showing that consumption of trans fatty acids is associated with deaths from cardiovascular diseases. The WHO in 2018, considering the presence of trans fatty acids in foods, recommended their total elimination by the year 2023. Therefore, in Brazil in 2019, RDC 332 addresses that from January 1, 2023, the production and the importation of trans fatty acids in foods intended for human consumption are prohibited. Currently, the legislation in force on trans fatty acids is ANVISA's RDC 54, this RDC establishes that only foods that have trans fatty acids contents ≤ 0.1 g per serving and the sum of saturated fatty acids and trans fatty acids up to 1.5 g per serving can claim zero trans on nutrition labels. Stuffed cookies and wafer cookies are important representatives of ultra-processed foods, being widely consumed by adults and especially children due to their low cost and accessibility. Based on these considerations, the objective of this study was to evaluate the contents of trans fatty acids and saturated fatty acids by gas chromatography (AOAC method 996.06) in stuffed cookies and wafers cookies, commercialized in the State of São Paulo, analyzing the contents of the fatty acids and comparing with RDC 54. In 2018 and 2019, 65 stuffed cookies and 40 wafers cookies were analyzed, the cookies were divided between those that had trans fatty acids on the labels, and those that had the absence of this fat. The levels of trans fatty acids found in the cookies with the presence of trans fatty acids on the label ranged from 0.34 to 5.21 g per 100 g and 0.19 and 8.54 g per 100 g in the stuffed cookies and wafers cookies, respectively. Therefore, it was found that some brands of stuffed cookies and wafers cookies had large amounts of trans fat in their composition. Regarding the stuffed cookies and wafers cookies with the absence of trans fat on the labels, all cookies were in accordance with current legislation in relation to values less than or equal to 0.1 g of trans fat per serving, but in relation to the sum of acids trans fatty acids and saturated fatty acids up to 1.5 g per serving, all had higher values, thus, the manufacturers of these cookies could not claim zero trans on the nutrition label, and therefore, they were in disagreement with the current legislation. In 2022, six samples of stuffed cookies and four samples of wafers were reanalyzed, which in 2018 had high levels of trans fatty acids. Three wafers were also analyzed, which in 2022 still had high levels of trans fats on the labels. The results of these samples showed that in 2022 there are still cookies in brazilian supermarkets with high levels of trans fatty acids and saturated fatty acids in their composition. In view of this, the need to comply with current legislation and RDC 332 in 2023 and more frequent inspections by competent institutions are ratified, due to the harmful effects of the consumption of trans fatty acids on the health of the population

High protein, gluten-free cookies made with rice, beans and avocado

Cookies are versatile foods that can supply specific needs and can be used as food vehicles to increase the intake of various nutrients. The objective was to create a gluten-free butter cookie based on rice flour (Oryza sativa). A central composite design 22 was used for analyzing the substitution of rice flour for bean flour (Phaseolus vulgaris, L.) (0-60%) and the substitution of butter for avocado puree (Persea americana) (0-100%). Response Surface Methodology were used to analyze the data with a significance of 10% (p<0.1) and a minimum R2 of 0.6. Variables analyzed were protein content (%), fat content (%), spread ratio, weight loss (%), water activity, moisture content (%), and ash content (%). Increases in the percentage of substitution of bean flour and avocado puree increased the amount of protein, ash, and moisture significantly. Fat content increased significantly following the decrease in avocado substitution. The minimum weight loss was obtained on intermediate values of bean flour. Water activity and spread ratio were not affected by changes in the variables measured. Three different formulas were obtained for the optimization: 46% bean flour and 86% of avocado puree, a formulation with an appropriate moisture range by reducing the lipid oxidation (59% bean flour and 82% avocado puree), and a formulation with 100% avocado (40% bean flour and 100% avocado puree). Sensory evaluation results of optimized treatments indicated that the formula with 46% bean flour and 86% avocado puree presented the highest global acceptance. Results from this study showcase the possibility of producing gluten-free cookies with good protein content.

Las galletas son alimentos versátiles que pueden suplir necesidades específicas y ser utilizados como vehículos para aumentar la ingesta de distintos nutrientes. El objetivo fue elaborar galletas de mantequilla libres de gluten a base de harina de arroz. Se realizó un diseño central compuesto 22 donde se estudió la sustitución parcial de harina de arroz por harina de frijol (Phaseolus vulgaris, L.) (0-60%) y la sustitución de la mantequilla por puré de aguacate (Persea americana) (0-100%). Los resultados fueron analizados por la Metodología de Superficie de Respuesta con un nivel de significancia del 10% (p<0.1) y con un mínimo R2 de 0.6. Las variables de respuesta fueron: proteína (%), grasa (%), diámetro/altura, pérdida de peso (%), humedad (%) y cenizas (%). A valores altos de las dos variables estudiadas la cantidad de proteína, de cenizas y de humedad aumentó significativamente. La cantidad de grasa se incrementó al utilizar bajos niveles de puré de aguacate. Los menores valores de pérdida de peso se obtuvieron en niveles intermedios de harina de frijol. La relación diámetro/altura no fue afectada por las variables estudiadas. Al optimizar se obtuvieron 3 formulaciones diferentes: 46% de harina de frijol y 86% puré de aguacate; 59% de frijol y 82% de puré de aguacate y otra (no estadística) 40% de frijol y 100% de puré de aguacate. Los resultados del análisis sensorial de las muestras optimizadas indicaron que la formulación con mayor aceptación global fue la elaborada con 46% de harina de frijol y 86% de puré de aguacate, concluyendo que es posible elaborar una galleta libre de gluten y con una adecuada cantidad de proteína.

Efecto de la ingesta de galletas fortificadas con sangre bovina en hemoglobina de niños anémicos / Effects of Infesting Cookies Fortified with Bovine Blood in the Hemoglobin of Anemic Children

Introducción: La anemia infantil es un problema de salud pública que afecta el desarrollo fisiológico e intelectual del niño. Objetivo: Evaluar el efecto de la ingesta de galletas fortificadas con sangre bovina en los niveles de hemoglobina de niños anémicos. Métodos: Estudio cuasi experimental, con grupo experimental y control, en la zona rural del distrito de San Andrés de Tupicocha de Huarochiri de Lima, Perú, desde agosto hasta diciembre de 2018. La población fue de 46 niños de 3 a 5 años de edad, de la que participaron 32 (consentimiento de los padres), de ellos 15 niños tuvieron hemoglobina < 11 g/dl, quienes conformaron el grupo experimental; mientras que 17 niños con hemoglobina > 11 g/dl, conformaron el grupo control. Se utilizó la prueba estadística T de Student (p < 0,05). Resultados: En el grupo experimental, después de 12 semanas de ingesta de galletas fortificadas con sangre bovina, se observó un incremento de hemoglobina en sangre de 10,4 g/dl a 11,6 g/dl (p < 0,001); mientras que el grupo control, también registró un incremento de 11,7 g/dl a 12,1 g/dl (p = 0,007). Al comparar el incremento de hemoglobina de ambos grupos, se observa que en el grupo control la hemoglobina solo ascendió en 0,5 g/dl, mientras que en el grupo experimental ascendió en 1,2 g/dl, siendo así el incremento mayor en el grupo experimental que consumió las galletas fortificadas (p = 0,003). Conclusión: La ingesta de galletas fortificadas con sangre bovina incrementó los niveles de hemoglobina en niños de una zona rural, reduciendo así los casos de anemia infantil(UA)

Introduction: Childhood anemia is a public health concern that affects the physiological and intellectual development of the child. Objective: To evaluate the effect of ingesting cookies fortified with bovine blood on the hemoglobin levels of anemic children. Methods: Quasiexperimental study carried out with experimental and control groups, in the rural area of San Andrés de Tupicocha de Huarochiri district of Lima, Peru, from August to December 2018. The study population consisted of 46 children aged 3-5 years, of which 32 participated under parental consent and 15 had hemoglobin lower than 11 g/dL. These made up the experimental group. On the other hand, 17 children had hemoglobin higher than 11 g/dL. These made up the control group. The Student's t-test was used (P< 0.05). Results: In the experimental group, 12 weeks after ingestion of cookies fortified with bovine blood, an increase in hemoglobin in the blood was observed, from 10.4 g/dL to 11.6 g/dL (P< 0.001); while the control group also registered an increase, from 11.7 g/dL to 12.1 g/dL (P=0.007). When comparing the increase in hemoglobin between both groups, it is observed that, in the control group, hemoglobin only rose by 0.5 g/dL, while, in the experimental group, it rose by 1.2 g/dL. Thus, the highest increase appeared in the experimental group that consumed the fortified cookies (P = 0.003). Conclusion: The ingestion of cookies fortified with bovine blood increased hemoglobin levels in children in a rural area, thus reducing the cases of childhood anemia(AU)

Elaboración de una galleta a base de harinas de plátano pelipita (Musa abb) y de batata (Ipomea batatas) / Preparation of a biscuit based on banana (Musa abb) and sweet potato (Ipomea batatas) flours

RESUMEN Con la finalidad de diversificar el uso de las harinas de plátano pelipita (Musa ABB) y batata (Ipomoea batatas), se propuso evaluar la funcionalidad de una galleta sustituyendo la harina de trigo con 70% de harina de plátano pelipita y 30% harina de batata con el fin de obtener un producto con propiedades físicas y organolépticas agradables, además de mejorar la calidad nutricional, en cuanto a fibra dietaría y almidones resistentes. Las galletas elaboradas a base de harina de plátano pelipita y batata incrementaron significativamente, con respecto a la galleta patrón (GP), en los siguientes componentes químicos: ceniza (0,6 a 2,1%), proteínas (de 3,9 a 5,3%), fibra dietaría (4,1 a 5,3%) y azucares totales (24,1 a 22,1%). La galleta de harina de plátano y batata cumple con los requerimientos establecidos en la industria en cuanto a humedad (3,3%), aw (0,410) y color (L= 49,3 a= 4,79 y b= 19,3). Los resultados mostraron que la harina compuesta, contribuyó a un ligero incremento en las fracciones de fibra, proteínas, ceniza, fósforo, calcio y hierro en las galletas. En conclusión, el uso de la harina de batata y plátano en una relación de 30% - 70% respectivamente, resultó un ingrediente adecuado en la elaboración de galletas con alta preferencia sensorial, constituyendo una alternativa como fuente de fibra dietética.

ABSTRACT In order to diversify the use of Pelipita banana (Musa ABB) and sweet potato (Ipomoea batatas) flours, we proposed evaluating the functionality of a cookie replacing wheat flour with 70% Pelipita banana flour and 30% sweet potato flour in order to obtain a product with pleasant organoleptic and physical properties and improved nutritional quality, in terms of dietary fiber and resistant starch. Cookies prepared from Pelipita banana and sweet potato flours increased significantly with respect to the following chemical components: ash (from 0.6 to 2.1%), protein (3.9 to 5.3%), dietary fiber (4.1 to 5.3%) and total sugars (24.1 to 22.1%). Cookies made with banana and sweet potato flour met the requirements established in the industry in terms of moisture (3.3%), aw (0.410) and color (L= 49.3 a= 4.79 and b= 19.3). The results showed that the composite flour, contributed to a slight increase in fractions of fiber, protein, ash, phosphorus, calcium and iron in cookies. In conclusion, the use of sweet potato and banana flours in a ratio of 30%-70% respectively, was a suitable ingredient in the production of biscuits with high sensory preference, constituting an alternative source of dietary fiber.

Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a source of natural bioactive molecules and to evaluate the effect of the amount of added spirulina on their sensory properties (texture, shred, color, odor and taste) and acceptability using a panel of 10 members. The results indicated that addition of spirulina to the cookies affected the texture, the mouth feel, the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line. The cookies that received no spirulina had smoother texture and moist-smooth mouth feel whereas those received spirulina had more sandy-course texture and heavy-chewy mouth feel. Increasing spirulina content from 5 to 15% made the cookies more firm and harder to break. Irregular large parts and continuous break lines were observed with the cookies that received no spirulina while more granules and smaller parts with irregular line were observed with all the cookies that received spirulina. The results showed that adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The color of the cookies that received no spirulina was yellow to yellow-orange and that of the cookies that received 5 and 10% spirulina was yellow- green to green-yellow-green while that of the cookies received 15% spirulina was green-yellow-green to green-blue-green. All the baked cookies had a noticeable smell and the odor intensity ranged from faint to strong. Increasing the spirulina content from 5 to 15% (3-fold) increased the odor intensity by 19.6%. The nature of the smell of the cookies that received 0 and 5% spirulina was pleasant while that of the cookies that revived 10 and 15% spirulina was musty-seawater and fishy-seawater, respectively. The addition of spirulina affected both the taste and the degree of acceptance. The taste of the cookies that received no spirulina was sweet-delicious with a high degree of acceptance while the taste of the cookies that received spirulina varied from sweet-sour to bitter-fishy with lower degree of acceptance. Adding 5% spirulina did not affect the smell or the taste. However, addition of a flavoring agent to cookies having higher spirulina contents (10-15%) may be required to musk the smell and taste of spirulina. The results showed that addition of spirulina enhanced the nutritional value of the cookies by increasing the protein content of the cookies and enriching them with vitamins, mineral, omega fatty acids and amino acids, all of which have significant health benefits to school children. Therefore, a further work should be directed towards improving the smell and the taste of spirulina cookies.

Biochemical, Nutritional and End Use Perspectives of Wheat Grass as Potential Dietary Supplement

Wheat grass being substantial cereal grass crop in the world; copious source of nutrients with noteworthy nutritional and therapeutic value. The research, wheat grass was grown in indoor trays and then used as powder and in drink. The objective were to use the wheat grass to formulate a suitable processing procedure for wheat grass powder (WGP) enriched food products. Both raw WGP and cookies were analyzed for total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total phenolic content (TPC) and antioxidant activity. Drink was analyzed for pH, viscosity and total soluble solids (TSS). WGP addition showed a significant effect on mixographic (peak height and peak time) and farinographic studies; water absorption, arrival time, dough development time (DDT) and mixing tolerance index (MTI). The cookies prepared using different levels were generally accepted by sensory panelists of the department but 3% substitution level of WGP have high acceptability. Moreover, on the basis of physicochemical and sensory attributes, 10% supplementation level of wheat grass in drink was best making it a nutrient enriched food source.

Cuantificación de trazas de soja con kits de ELISA en galletitas y productos extrudidos / Soya traces quantification in cookies and extruded products with ELISA kits / Quantificação de traços de soja com kits de ELISA em biscoitos e produtos extrusados

Se evaluó la detección de trazas de soja en sistemas modelo (SM) de galletitas y extrudidos que contenían 5000, 250, 100, 50, 25, 10, 5 y 0 ppm de concentrado de proteína de soja (CPS). Se analizaron, además, dos lotes diferentes de ocho clases de galletitas comerciales y dos tipos de extrudidos que declaraban la presencia de soja a través de la frase "Contiene ..." o a través de frases de advertencia. La determinación de proteínas de soja se realizó utilizando tres kits ELISA (R-Biopharm, Neogen-Veratox y Romer). Solo el kit de R-Biopharm permitió la cuantificación de soja a partir de 25 ppm de CPS en galletitas y a partir de 5 ppm de CPS en productos extrudidos. Los otros dos kits resultaron menos sensibles. De acuerdo con los resultados obtenidos en el análisis de los SM de galletitas y de productos extrudidos con diferentes kits comerciales se concluye que debe estudiarse el desempeño de cada kit para cada alergeno y para cada matriz en particular. Esto permitiría establecer cuál es el método más adecuado para el control de los productos comerciales a los fines de evaluar la correcta declaración de alergenos en los respectivos rótulos.

Detection of traces of soy was evaluated in cookies and extruded product model systems (MS) containing 5000, 250, 100, 50, 25, 10, 5 and 0 ppm of soy protein concentrate (SPC). Besides, two different batches of eight different types of commercial cookies and two types of extruded products declaring soy presence through either the statement: "Contains…" or precautionary phrases were analyzed. Soy protein determination was carried out using three different commercial ELISA kits (R-Biopharm, Neogen-Veratox and Romer). Only the R-Biopharm kit allowed quantification of soy from 25 ppm of SPC in cookies and from 5 ppm of SPC in the extruded products. The other two kits had lower sensitivity. According to the results obtained in the analysis of cookies and extruded product MS with different commercial kits, it can be concluded that the performance of every kit should be studied for all allergens and each particular food matrix. This would enable establishing the most suitable method for commercial products control, in order to assess the correct allergen labeling.

Avaliou-se a detecção de traços de soja em sistemas modelo (SM) de biscoitos e extrusados que continham 5000, 250, 100, 50, 25, 10, 5 e 0 ppm de concentrado de proteína de soja (CPS). Analisaram-se, também dois lotes diferentes de oito tipos de biscoitos comerciais e dois tipos de extrusados que declaravam a presença de soja através da frase "Contém.... ou através de frases de advertência. A determinação de proteínas de soja foi realizada utilizando três kits ELISA (R-Biopharm, Neogen-Veratox e Romer). Apenas o kit de R-Biopharm permitiu a quantificação de soja a partir de 25 ppm de CPS em biscoitos e de a partir de 5 ppm de CPS em produtos extrusados. Os outros dois kits resultaram menos sensíveis. De acordo com os resultados obtidos na análise dos SM de biscoitos e de produtos extrusados com diferentes kits comerciais conclui-se que é preciso estudar o desempenho de cada kit para cada alergeno e para cada matriz em particular. Isto permitiria estabelecer qual é o método mais adequado para o controle dos produtos comerciais viando avaliar a correta declaração de alergenos nas respectivas etiquetas.

Análisis proximal, de textura y aceptación de las galletas de trigo, sorgo y frijol / Nutritional, texture and sensory profile of cookies from wheat, sorghum and bean

Las galletas son actualmente productos de gran demanda, constituyendo un sector sustancial de la industria alimentaria. Considerando la importancia de la buena alimentación y la oportunidad de incorporar leguminosas a productos de panificación como alternativa saludable logrando un mejor balance proteico, se planteó la propuesta de elaborar galletas a base de harina de trigo, sorgo y frijol. El objetivo del presente trabajo fue elaborar y evaluar galletas de harina de trigo sustituidas al 10%, 30% y 100% de harina de sorgo y frijol. Se diseñaron tres formulaciones para la elaboración de galletas al 10%, 30%, 100% de harina de sorgo y harina de frijol y la muestra control 100% trigo. Se realizó la evaluación proximal y perfil instrumental de textura a cada uno de las formulaciones; así mismo, el análisis sensorial para evaluar los atributos de color, olor, sabor y textura por medio de una escala hedónica de siete puntos. El reemplazo parcial de trigo por sorgo 10% - 30% y frijol al 10% fueron las formulaciones más acertadas con un porcentaje promedio de proteínas de 19 a 23%, además de presentar una alta puntuación en la evaluación sensorial. Estas combinaciones de harinas podrían ser utilizadas por la industria alimentaria para producir galletas de buena calidad nutricional, con características físicas y sensoriales aceptables para la población en general(AU)

Nowadays, cookies are in a real high demand, constituting a substantial sector of the food industry. Considering the importance of a good nutrition and the opportunity to incorporate legumes into baking products as a healthy alternative achieving a better protein balance, it was made a proposal to make cookies based on wheat flour, sorghum and beans. The objective of the current work was to elaborate and evaluate wheat flour cookies substituted to 10%, 30% and a 100% of sorghum and bean flour. Three formulations were prepared for the making of the cookies at 10%, 30% and a 100% of sorghum and bean flour and the control sample at a 100% of wheat. The proximal evaluation was made to each of the treatments, as well as the sensorial analysis for the evaluation of color attributes, odor, taste and texture through a hedonic scale of 7 points. The partial replacement of wheat by sorghum 10% - 30% and 10% of bean were the most successful formulations with a protein percentage average of 19 to 23% besides presenting a high score in sensory evaluation. These flour combinations could be used in the food industry for the making of cookies with a well nutritional quality, with physical and sensory qualities acceptable for the general population(AU)

Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación / Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.

Se obtuvo harina de maní parcialmente deslipidizada (HM) mediante un proceso de lixiviación continua (n-hexano). La composición mostró elevados contenidos de proteínas (410 g kg-1) y fibra cruda (160 g kg-1); los lípidos totales (115 g kg-1) y los minerales (47 g kg-1) se encontraron en menor proporción. La solubilidad mínima de HM se observó a pH comprendido entre 4 y 5, y la máxima a pH 8. Las capacidades de retención de agua y de aceite fueron de 2.7 y 2.3 ml g-1, respectivamente y con valores en las propiedades emulsionantes apropiadas para la formulación de productos de panificación. Panes elaborados con 10 o 20 % HM, en reemplazo de harina de trigo, mostraron incrementos significativos de los contenidos de proteínas y fibra cruda, y mejores perfiles de ácidos grasos y minerales en relación a los preparados sólo con harina de trigo. Galletitas elaboradas a base de HM presentaron contenidos de proteínas y de fibra tres y nueve veces más elevados, respectivamente, que las obtenidas con harina de trigo. Los atributos sensoriales de los productos elaborados con HM resultaron similares a los elaborados con harina de trigo. La harina de maní parcialmente deslipidizada constituye una fuente rica en proteínas libres de gluten, fibra y minerales esenciales, que puede ser utilizada para mejorar la calidad nutricional de productos de panificación basados en harina de trigo.

Elaboração de biscoito cream cracker adicionado de farinha de linhaça e com teor reduzido de sódio: avaliação físico-química e sensorial / Physical-chemical and sensorial evaluation of the linseed flour added-cream cracker biscuit and with reduced sodium contents

Foram verificadas a aceitabilidade e a composição físico-química de biscoitos cream cracker contendo farinha de linhaça e diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamato monossódico (GM). Na Etapa 1 avaliaram-se cinco formulações com NaCl e KCl (0 a 2 %). Na Etapa 2 foram analisadas as mesmas formulações, porém com GM (0,3 %). Não houve diferença entre as formulações quanto à aparência, aroma, textura, cor, aceitação global e intenção de compra (Etapa 1). Contudo, a amostra com 2% de KCl apresentou menor aceitação para sabor e sabor residual. O GM não alterou as notas dos atributos (Etapa 2). O produto padrão (100% de NaCl) apresentou os seguintes teores 4,91 ± 0,04 %, 3,78 ± 0,02 g.100g-1, 11,95 ± 0,06 g.100g-1, 14,48 ± 0,07 g.100g-1, 68,62 ± 0,28 g.100g-1 e 449,43 ± 0,85 kcal.100g-1, respectivamente, para umidade, cinzas, proteínas, lipídios, carboidratos e calorias. O teor de sódio reduziu 66,56 % (Etapa 1) na amostra com maior teor de KCl (1,5%) e com aceitabilidade similar ao padrão. É viável restringir o teor de NaCl em biscoitos cream cracker, principalmente pela utilização conjunta de NaCl (0,5 %) e KCl (1,5 %). O GM não foi relevante neste estudo, dispensando-se o seu emprego na produção de biscoitos.

Were verified acceptability and the physical-chemical composition of cream cracker biscuits containing linseed flour and varied quantities of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG). In Step 1 five formulations with NaCl and KCl (0 % to 2 %)were evaluated. In Step 2, the same formulations were analyzed, but MG (0.3 %). No difference among the formulations was found as for appearance, aroma, texture, color and overall acceptance and purchase intent (Step 1). Sample containing 2 % KCl showed the lowest acceptance for tasteand aftertaste. The MG did not alter the notes of the attributes (Step 2). The standard product(100 % NaCl) showed the contents of 4.91 ± 0.04 %, 3.78 ± 0.02 g.100g-1, 11.95 ± 0.06 g.100g1, 14.48 ± 0.07 g.100g-1, 68.62 ± 0.28 g.100g-1, 449.43 ± 0.85 kcal.100g-1, for moisture, ash, protein, lipids, carbohydrates and calories, respectively. Sodium contents reduced 66.56 % (Step 1) in sample with the highest KCl concentration (1.5 %), being the acceptability similar to the standard. It is feasibleto restrict the NaCl contents in cream cracker biscuits, mainly by the jointed use of NaCl (0.5 %)and KCl (1.5 %). The MG was not relevant in this study, and their use in biscuits might be excluded.

Elaboração de biscoito cream cracker adicionado de farinha de linhaça e com teor reduzido de sódio: avaliação físico-química e sensorial / Physical-chemical and sensorial evaluation of the linseed flour added-cream cracker biscuit and with reduced sodium contents

Foram verificadas a aceitabilidade e a composição físico-química de biscoitos cream cracker contendo farinha de linhaça e diferentes teores de cloreto de sódio (NaCl), cloreto de potássio (KCl) e glutamato monossódico (GM). Na Etapa 1 avaliaram-se cinco formulações com NaCl e KCl (0 a 2 %). Na Etapa 2 foram analisadas as mesmas formulações, porém com GM (0,3 %). Não houve diferença entre as formulações quanto à aparência, aroma, textura, cor, aceitação global e intenção de compra (Etapa 1). Contudo, a amostra com 2 % de KCl apresentou menor aceitação para sabor e sabor residual. O GM não alterou as notas dos atributos (Etapa 2). O produto padrão (100 % de NaCl) apresentou os seguintes teores 4,91 ± 0,04 %, 3,78 ± 0,02 g.100g-1, 11,95 ± 0,06 g.100g-1, 14,48 ± 0,07 g.100g-1, 68,62 ± 0,28 g.100g-1 e 449,43 ± 0,85 kcal.100g-1, respectivamente, para umidade, cinzas, proteínas, lipídios, carboidratos e calorias. O teor de sódio reduziu 66,56 % (Etapa 1) na amostra com maior teor de KCl (1,5 %) e com aceitabilidade similar ao padrão. É viável restringir o teor de NaCl em biscoitos cream cracker, principalmente pela utilização conjunta de NaCl (0,5 %) e KCl (1,5 %). O GM não foi relevante neste estudo, dispensando-se o seu emprego na produção de biscoitos.

Were verified acceptability and the physical-chemical composition of cream cracker biscuits containing linseed flour and varied quantities of sodium chloride (NaCl), potassium chloride (KCl) and monosodium glutamate (MG). In Step 1 five formulations with NaCl and KCl (0 % to 2 %) were evaluated. In Step 2, the same formulations were analyzed, but MG (0.3 %). No difference among the formulations was found as for appearance, aroma, texture, color and overall acceptance and purchase intent (Step 1). Sample containing 2 % KCl showed the lowest acceptance for taste and aftertaste. The MG did not alter the notes of the attributes (Step 2). The standard product (100 % NaCl) showed the contents of 4.91 ± 0.04 %, 3.78 ± 0.02 g.100g-1, 11.95 ± 0.06 g.100g1 , 14.48 ± 0.07 g.100g-1, 68.62 ± 0.28 g.100g-1, 449.43 ± 0.85 kcal.100g-1, for moisture, ash, protein, lipids, carbohydrates and calories, respectively. Sodium contents reduced 66.56 % (Step 1) in sample with the highest KCl concentration (1.5 %), being the acceptability similar to the standard. It is feasible to restrict the NaCl contents in cream cracker biscuits, mainly by the jointed use of NaCl (0.5 %) and KCl (1.5 %). The MG was not relevant in this study, and their use in biscuits might be excluded.

Farinha de entrecasca de melancia em biscoitos sem glúten / Watermelon flour rind in gluten-free cookies

Objetivo foi avaliar a farinha da entrecasca de melancia, desenvolver e estudar a aplicação desta farinha em biscoitos sem glúten (CT), fonte de fibra (F1) e com alto conteúdo de fibra alimentar (F2). A farinha obtida por secagem convectiva (60ºC; velocidade 3m s^-1, 240 min) e trituração apresentou rendimento de 1,84%. As formulações de biscoitos com adição de diferentes concentrações de farinha de entrecasca de melancia respeitaram o disposto na RDC n^o 54/2012. A matéria in natura, farinha e biscoitos foram analisados quanto aos parâmetros físico-químicos, sendo esses dois últimos analisados ainda quanto aos atributos físicos. Os biscoitos foram caracterizados quanto à microbiologia e análise sensorial. Os resultados foram avaliados por teste de Tukey com 5% de significância. A farinha obteve valores significativos de fibra alimentar (33,3%) e minerais (cálcio 465,36mg 100g^-1 b.s; potássio 3381mg 100g^-1 b.s). Os biscoitos apresentaram expressivos teores de cinzas para F1 e F2 com relação à CT. As formulações CT e F1 obtiveram índices de aceitabilidade (>70%) e melhores respostas quanto aos aspectos de dureza e fraturabilidade. À medida que se acrescentou farinha da entrecasca intensificou-se o parâmetro a* (mais avermelhado) nos biscoitos. A farinha da entrecasca de melancia pode ser considerada uma alternativa como ingrediente em produtos de panificação para suplementação de fibras e minerais.

The study aimed to evaluate the flour produced from the watermelon rind gluten free (CT), to develop and to study the use flour from the watermelon rind to formulations of the cookies source dietary fiber (F1) and with high content of dietary fiber (F2). The flour was obtained by convective drying (60°C; velocity 3m s^-1, 240 min) and grinding in a yield of 1.84%. The formulations of the cookies with different concentrations of the flour from the watermelon rind considered RDC n^o54/2012. Matter in natura, flour and cookies were analyzed through physicochemical parameters, the latter two also analyzed by their physical attributes. Cookies were characterized by their microbiology and sensorial analysis. The results were evaluated by Tukey test with 5% of significance. The flour obtained significant amounts of dietary fiber (33.3%) and minerals (calcium 465.36mg 100g^-1, potassium 3381mg 100g^-1). The cookies presented significant amounts of ash into F1 and F2 with respect to CT. The formulations CT and F1 obtained indexes acceptability (>70%) and better responses to the aspects of hardness and brittleness. As it was added flour from the watermelon rind gluten free it was intensified the parameter a* (reddishr) in the cookies. The flour from watermelon rind can be considered alternative as an ingredient in baking goods for supplementation of fibers and mineral.

Nutritional Quality of Cookies Produced From Mixtures of Fermented Pigeon Pea, Germinated Sorghum and Cocoyam Flours.

Due to the high foreign exchange spent on the importation of wheat and the need to combat issues of malnutrition in developing countries, cookies were produced from flour blends of fermented pigeon pea (FPF), germinated sorghum (GSF) and cocoyam (CF). Proximate composition of the cookies revealed that cookies made with 100%FPF had the highest protein content of 16.13% while cookies made with 100%CF had the least protein value of 6.40%. The antinutritional factors investigated in the cookies were low and within allowable limits. The nutritional quality evaluated by animal feeding experiments revealed that biological values (BV) of cookies ranged from 78.16% (for 100%CF) to 96.57% (for 33.3%FPF:33.3%GSF:33.3%CF); net protein utilization (NPU) values ranged from 70.08% (for 100%CF) to 92.98% (for 33.3%FPF:33.3%GSF:33.3%CF) while true digestibility (TD) ranged from 89.53%(for 100%CF) to 97.88% (for 66.6%FPF:16.7%GSF:16.7%CF). The results obtained suggest that cookies of good nutritional value can be produced from these locally available crops.

Perfil de ácidos graxos e teor de ácidos graxos trans em biscoitos recheados sabor chocolate / Fatty acid profile and trans fatty acid content of chocolate flavor filled biscuits

Objetivo: Em razão do elevado consumo de biscoitos por crianças e por adolescentes, este trabalho teve por objetivo determinar a composição em ácidos graxos, com ênfase nos isômetros trans. em biscoitos recheados com sabor de chocolate e verificar se os teores declarados estavam de acordo com a legislação vigente. Métodos: Nas amostras de biscoito, fizeram-se a extração e a esterificação dos lipídeos, que foram, posteriormente, submetidos à cromatografia gasosa para determinação da composição em ácidos graxos. Resultados: os resultados obtidos por 100g de biscoito (8 amostras resultantes de 4 marcas com 2 lotes de cada marca) variaram de 4,57g a 9,33g de 2,74 a 6,78g e de 0,32g a 6,49g para os ácidos graxos saturados, monoinsaturados e poli-insaturados, respectivamente. As marcas A e B apresentaram valores de ácidos graxos saturados superiores aos declarados nos rótulos. Quanto aos isômeros trans, as variações entre as marcas e os lotes analisados foram mais acentuadas: de 0,05g. 100g1 para a amostra C2 a 3,52g. 100g1 para a amostra A1. Conclusão: Os teores de gordura trans apresentaram grandes variações e somente as marcas C e D podem ser consideradas zero trans, de acordo com a legislação brasileira

Objective: Since children and adolescents eat a lot of cookies, this study determined the fatty acid composition, especially trans fatty acids, of chocolate sandwich cookies and verified iftheir amounts had been reported on the label as required by the legislation. Methods: After the lipids were extracted from the cookies and esterified, their fatty acidcomposition was determined by gas chromatography.ResultsThe saturated, monounsaturated, and polyunsaturated fatty acid content in 100 gramsof cookies (eight samples from four brands, two batches per brand) ranged from4.57g to 9.33g, 2.74g to 6.78g, and 0.32g to 6.49g, respectively. The saturated fattyacid contents of brands A and B were higher than those reported on the respectivelabels. On the other hand, the trans isomer contents of the study brands and batches,presented greater variations, ranging from 0.05g.100g-1 for sample C2 to 3.52g.100g1for sample A1.ConclusionThe amount of trans fatty acids in the chocolate sandwich cookies varied greatly, andonly brands C and D may be labeled zero trans according to the Brazilian law.

Processamento de biscoitos adicionados de óleo de buriti(Mauritia flexuosa L): uma alternativa para o consumo de alimentos fontes de vitamina A na merenda escolar / Making cookies with buriti oil Mauritia flexuosa l: an alternative source of dietary vitamin A in school meals

OBJETIVO: Este trabalho teve como objetivo desenvolver biscoitos tipo cookie adicionado de óleo de buriti a fim de se analisarem sua aceitação sensorial e seu valor nutricional, visando a sua utilização na merenda escolar, bem como avaliar o consumo de alimentos fontes de vitamina A por escolares. MÉTODOS: Uma formulação-controle (15% de óleo de soja) e duas formulações experimentais (7,5% e 15% de óleo de buriti) foram produzidas e avaliadas quanto à composição centesimal, conteúdo de vitamina A e aceitação sensorial, testada por 201 escolares. Avaliou-se também o consumo de alimentos fontes de vitamina A por esses escolares mediante questionário semiquantitativo contendo 28 alimentos considerados fontes da referida vitamina. RESULTADOS: O biscoito elaborado com 15% de óleo de buriti obteve boa aceitação, e apresenta maior percentual de proteínas, de minerais e de vitamina A, podendo ser considerado fonte deste último nutriente. Observou-se uma maior frequência de consumo de alimentos com baixo teor de vitamina A, como também uma menor frequência de consumo dos frutos da região Nordeste. CONCLUSÃO: Os biscoitos adicionados de óleo de buriti podem ser uma alternativa de inclusão de alimentos fontes de vitamina A na dieta de escolares, no entanto o consumo de frutas e hortaliças fontes dessa vitamina deve ser estimulado, tendo em vista que os escolares consomem pouca variedade de alimentos fontes dessa vitamina, o que aumenta o risco de deficiência a longo prazo.

OBJECTIVE: The objective of this study was to make cookies with buriti oil for school meals and analyze their acceptance and nutritional content. The study also assessed schoolchildren's dietary vitamin A intake. METHODS: A control batch was made using 15% soybean oil and two batches were made using 7.5% and 15% buriti oil, respectively. The following were then assessed: centesimal composition, vitamin A content and acceptance by 201 children. Consumption of vitamin A by these children was also investigated using a semiquantitative questionnaire listing 28 good dietary sources of vitamin A. RESULTS: The cookie containing 15% buriti oil was well accepted and presented higher protein, mineral and vitamin A contents, so it may be considered a source of vitamin A. Consumption of foods with low vitamin A content was high and intake frequency of fruits from the Brazilian northeast was low. CONCLUSION: Cookies containing buriti oil may be an alternative source of dietary vitamin A in school meals. However, the consumption of fruits and vegetables with this vitamin should also be encouraged since schoolchildren consume a small variety of dietary sources of vitamin A, which increases their long-term susceptibility to vitamin A deficiency.

Biscoitos recheados: quanto mais baratos maior teor de gordura trans? / Filled cookies: the cheaper the higher trans fat content?

Objetivos: identificar a quantidade de gorduras totais, saturadas e trans descritas nos rótulos de biscoitos recheados e verificar se existe associação entre o preço e a quantidade de gorduras trans.Métodos: a amostra foi composta por 25 pacotes de biscoitos recheados de diferentes tipos e marcas, copiando-se de cada rótulo as informações necessárias. Para análise dos resultados foram efetuados cálculos de estatística descritiva, análise de variância e correlação de Spearmann.Resultados: os resultados apontam uma preocupação no consumo desses biscoitos, uma vez que a média dos biscoitos de duas marcas apresentaram valores próximos e que ultrapassam a recomendação máxima de gorduras trans (2,0 g) em uma porção média de 30 g (1,78 g e 2,05 g), com base em uma dieta de 2000 quilocalorias. Verificou-se também associação positiva entre preço e quantidade de gorduras trans (p<0,001) e associação inversa entre preço e quantidade de gordura saturada (p=0,003).Conclusões: quanto maior a quantidade de gorduras trans, menor a quantidade de gordura saturada e menor preço.Sugere-se uma revisão na legislação quanto à inserção da quantidade exata de gorduras trans no rótulo, uma vez que o consumo elevado dessas gorduras está associado a dislipidemias, um fator de risco para doença cardiovascular.

Aims: To identify the amount of total fat, saturated fat and trans fat described on the labels of filled cookies and to verify the association between price and trans fat content.Methods: The sample consisted of 25 packages of different types and brands of filled cookies, obtaining the necessary information from every label. Calculations of descriptive statistics, analysis of variance and correlation of Spearman were carried out.Results: The results call the attention for the consumption of these cookies, since the average of cookies of two brands presented values close and up to the daily recommendation of trans fat (2.0 g) in an average portion of 30 g (1.78 g and 2.05 g), based on a diet of 2000 kilocalories. We have also found a direct relation between price and trans fat value and reverse relation between price and saturated fat value.Conclusion: The more trans fat, the smaller price and quantity of saturate fat were found. We suggest a revision in the legislation regarding the inclusion of the exact amount of trans fat in the labels of every product, because high intakes of these fats are associated with dyslipidemia, which is a risk factor for cardiovascular disease.

Cookies sem glúten a partir da farinha de sorgo / Gluten free cookies prepared with sorghum flour

O sorgo, por ser desprovido de glúten, pode ser utilizado na fabricação de produtos de panificação para indivíduos com Doença Celíaca, que dispõem de poucas alternativas culinárias disponíveis no mercado. Em razão disso, o presente trabalho teve como objetivo desenvolver cookies de chocolate utilizando farinha de sorgo (Sorghum vulgare). Foi aplicado o delineamento experimental fator simplex-lattice com farinhas isentas de glúten: farinha de sorgo (50-100 por cento), farinha de arroz (0-50 por cento) e amido de milho (0-50 por cento); totalizando dez experimentos. As formulações IX e X foram selecionadas por apresentarem melhores características sensoriais. Foram realizadas análises físicas e químicas da farinha de sorgo, dos cookies comerciais com glúten e dos isentos de glúten elaborados neste trabalho. Nas amostras comerciais foram também realizadas análises físicas e sensoriais pela Análise descritiva quantitativa e Escala hedônica. Os resultados das análises físicas e químicas da farinha de sorgo mostraram-se próximos aos preconizados pela legislação. As formulações que apresentaram características sensoriais satisfatórias foram as que continham 58 e 67 por cento de farinha de sorgo, 8 e 17 por cento de farinha de arroz, 33 e 17 por cento de amido de milho, respectivamente. O rendimento das formulações IX e X foi de 0,92 e o volume específico de 1,54 e 1,46cm³/g, respectivamente. A maioria dos atributos sensoriais avaliados dos cookies com farinha de sorgo em relação ao comercial não apresentou diferença estatística significativa em nível de 5 por cento, com exceção da cor e odor. Cem por cento dos provadores com Doença Celíaca atribuíram valores iguais ou superiores a 7 para ambas as amostras, sendo que a maioria atribuiu valor 8. Os resultados demonstraram a viabilidade do uso da farinha mista com sorgo na elaboração de cookies sem glúten.

Considering that sorghum is a gluten free flour, it could be proposed as an ingredient to produce alternative bakery products for the subjects with Celiac Disease, since they do not have many food options available in the market. For this reason, the main goal of this study is to develop chocolate cookies with sorghum flour (Sorghum vulgare). The experimental design used was the simplex-lattice factor to compare the following variables: sorghum flour (50-100 percent), rice flour (0-50 percent) and corn starch (0-50 percent), totaling up to ten experiments. The formulations IX and X were selected as the ones with the highest sensorial scores The sorghum flour, regular chocolate cookies and gluten free cookies were submitted to physicochemical analysis. Physical and sensorial analysis using Quantitative Descriptive Analysis (QDA) and hedonic analysis were performed for the two cookies preparation. Sorghum flour presented characteristics compared with the described by the food regulation laws. The preparations that presented satisfactory sensorial characteristics were the ones that had 58 and 67 percent of sorghum flour, 8 and 17 percent of rice flour, 33 and 17 percent of corn starch, respectively. The performance for both IX and X formulations was 0,92 and the specific volume was 1,54 and 1,46cm³/g, respectively. When compared with regular cookies, the differences on most of the sensorial attributes evaluated on sorghum cookies were not statistically significant (P < 0.05), except for the color and the odour. All the sensorial scores reached values equal or higher than 7 for both samples and most of them scored 8. The results showed the feasibility of including sorghum flour on the manufacture of gluten free cookies.

Efecto del mejoramiento proteico sobre los parámetros de calidad nutricional y sensorial de galletitas dulces (cookies): [revisión~] / Effect of increased protein content on nutritional and sensory quality of cookies: [review]

El objetivo de este trabajo fue estudiar el efecto de la incorporación de proteínas de suero caseario y de harina de soja sobre los parámetros de calidad de galletitas dulces (cookies). A partir de los resultados obtenidos se define una formulación con un contenido y calidad proteica superior a las formulaciones comerciales y con aceptable calidad sensorial. Se utilizó una formulación de galletitas para molde rotativo, adaptable al sistema de laminación y corte en planta piloto. Sobre la base de esta formulación se realizó el reemplazo parcial de harina de trigo por concentrado proteico de suero caseario y harina de soja. Se utilizó el método de superficie de respuesta para analizar la influencia de estos factores sobre: proteína total, lisina disponible por 16 gramos de nitrógeno total, lisina disponible por 100 gramos de muestra, pérdida de lisina disponible durante el procesamiento y puntaje en evaluación sensorial. El incremento del contenido de agua en la formulación tuvo como efecto un aumento de los valores de lisina disponible por provocar un retardo en el desarrollo de la reacción de Maillard, siendo el 23 por ciento su óptimo de utilización Los valores óptimos de reemplazos con harina de soja y concentrado proteico de suero caseario (CPSC) fueron de 13 por ciento y 3 por ciento respectivamente. Se concluye que la incorporación de harina de soja en galletitas dulces permite un aumento tanto del contenido proteico como de la calidad de la proteína resultante, mientras que, el agregado de CPSC produce un aumento del contenido proteico pero genera una importante disminución de la calidad de estas proteínas debido a la pérdida de disponibilidad de lisina.

The objective of this work was to study the effect of soy flour and whey protein concentrate (WPC) on cookies quality. An optimal recipe showing improved protein quality and content as well as acceptable sensory quality was defined taking into account the results obtained. Rotary moulded cookie formulation adaptable to lamination and cutting in pilot plant was used. Wheat flour from this formulation was partially replaced by whey protein concentrate and full fat soy flour. Second order models were employed to generate response surfaces for: total protein, lysine by 16 grams of total nitrogen, lysine by 100 grams of sample, loss of lysine during processing and sensory evaluation of cookies. We could obtain an effect on available lysine value when water content was increased in the formulation because a delay in the Maillard reaction. The optimal formulation contains 13 percent of full fat soy flour, 3 percent of whey protein concentrate and 23 percent of water. The results demonstrated that the protein content and the protein quality of the supplemented flours were increased when soy flour was added in the formulation of cookies. On other hand, protein content was increased but protein quality was decreased when WPC was used, because of available lysine loss.