Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo / Formulation of fortified cookies by partial substitution of moringa flour and whey

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(AU)

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(AU)

Potentials of Cassava, Bambara Groundnut and Tigernut in Biscuit Production: A Review

Due to varying changes in lifestyle, economic level and urbanization in the developing countries, the consumption of biscuit and the development of food products using composite flour have increased and are attracting much attention from researchers in bakery and pastry productions. This work reviewed the potentials of cassava, bambara groundnut and tigernut composite flours in biscuit production. This study also includes studies on the use of flours from other tubers, legumes, cereals, and fruit sources in place of wheat flour to make a variety of food products in varying amounts. It was revealed that flour made from cassava, bambara groundnut and tigernut used to produce biscuit products has the capacity of maintaining similar characteristics to products made from full-wheat flour. The finished result demonstrates the cumulative impact of this option in terms of its functional and physicochemical features, as well as the health advantages of raw mixed flour and percentage blending. In addition, composite flour is an excellent new strategy for employing unusual food products becaue its use produced goods with a range of qualities and features, depending on the types and proportions of wheat flour used in the formulation. Also this review stated some possible challenges likely to be encountered in case Nigeria changes from use of wheat flour to composite flours and blends of non-wheat flours.

Production and Quality Assessment of Biscuit from Acha Flour Supplemented with Pigeon Pea

This research work evaluates the production of biscuits from blends of acha and pigeon pea flour. Acha and pigeon pea flour were blended in the ratio 95:5, 90:10, 85:15, 80:20 and 100:0 (control) to produce biscuits. Biscuits made from this blend were analyzed for proximate analysis, antinutrient composition, physical attributes, and sensory qualities. The moisture, protein, fat, crude fiber, ash, and carbohydrate content of the biscuits ranged from 7.87-9.84%, 7.36-8.14%, 21.99-26.33%, 0.39-0.59%, 0.87-1.24%, and 58.06-63.01%, respectively. The antinutrient composition varied from 4.24-6.82% for tannin and 3.85-4.68% for phytate. The physical attributes of the biscuits ranged from 8.34-10.98 g, 0.56-0.85 cm, 4.77-5.03, 5.99-8.59 for weight, thickness, diameter and spread ratio, respectively. The sensory evaluation showed that the biscuit sample with the blend ratio of 95% and 5% (acha to pigeon pea flour) was the most acceptable because it gave the best colour, appearance, crispness and overall acceptability. The result shows that acceptable biscuits with improved nutritional attributes can be produced from the blend of acha and pigeon pea flour. This will eliminate or reduce the problems associated with protein-energy malnutrition common in most local communities, and reduce wheat importation, thereby increasing the use of the most underutilized sources of flour in most developing countries.

Assessment of Acidogenicity of Commercially Available Biscuits on Salivary pH - An in vivo Study

Saliva is a complex secretion consisting of 99% of water and remaining 1% of organic andinorganic molecules. Sucrose and starches are the predominant dietary carbohydrates in modernsocieties.Among all thefoods consumed by children, chocolates and biscuits are the mostcommon. Therefore this present invivo study was conducted to assess the acidogeniceffect ofcommercially available biscuits on salivary pH among 10 to 15 years old children. Study Designused in the study was In Vivo clinical study (Pilot Trail). The population collected in the survey waschildren between the age group of 10-15 yearsold children. 4 Groups were considered and 10 ineach group. Group 1: Hide and Seek, Group 2: Good Day, Group 3: Dream and Cream, Group 4:Oreo. Sampling method used in the study was conducted as simple random sampling. Ethicalapproval of the study was obtained from Saveetha Institutional Review Board. Informed consent ofthe children were obtained from the parents. Descriptive statistics were expressed by means ofmean and standard deviation. Shapiro Wilks test used to test the normality of the data set.KruskalWallis test was used to find the difference in mean Salivary pH between the groups and within the groups at Baseline, Immediate and after 15min, 30 mins. A statistically significant difference inmean Salivary pH was observed between the groups at Immediate and after 30 mins(p<0.05). Themean Salivary pH was significantly dropped in Oreo, Dream cream and Hide & Seek groups atvarious time-periods. Based on the results of the present study, it can be concluded that maximumdrop in mean salivary pHwas observed in Group IV followed by Group II and Group I. It wasobserved that in all the groups, the pH gradually got back to near normal levels due to the bufferingmechanism of saliva

Desenvolvimento e aceitabilidade de cookies formulados a partir de bagaço de mandioca / Development and acceptability of cassava bagasse cookies

O bagaço de mandioca, resíduo da extração de amido, apresenta alto teor de fibras e pode ser utilizado em diversas aplicações, dentre elas biscoitos. Neste trabalho objetivou-se utilizar bagaço de mandioca na produção de cookies. O bagaço foi obtido junto à empresa Cia Lorenz, da cidade de Umuarama-PR, com umidade de 84,21% e 11,20% de amido. As quatro formulações de cookie foram preparadas (F1; F2; F3; F4) empregando variações na proporção farinha de trigo/ bagaço de mandioca (50/00; 27,8/40; 17,8/50; 7,8/60). Os ingredientes foram misturados em batedeira, divididos em porções, laminados na espessura média de 5 mm e cortados em matriz de 30 mm de diâmetro. Os biscoitos foram analisados antes do forneamento (AF) e após o forneamento (DF) quanto: a) ao volume de expansão e b) umidade. Os biscoitos tipo cookies foram avaliados por 100 participantes em relação a aceitação sensorial por atributos e intenção de compra. Avaliou-se o teor de fibra bruta do bagaço de mandioca e dos biscoitos formulados. A umidade (AF/DF) dos biscoitos foi de F1: 28,05%/3,33%; F2: 40,24%/3,77%; F3: 45,19%/4,98% e F4:54,12%/6,17%. O volume de expansão determinado foi de F1: 4,05cm3; F2: 0,77cm3; F3: -0,39cm3; F4: -1,13cm3. O teor de fibras brutas do bagaço foi de quase 17% e dos biscoitos foi de F1: 1,14%; F2: 5,51%; F3: 7,98% e F4: 10,22%, demonstrando quantidade considerável de fibras nos biscoitos acrescidos do bagaço. As amostras F3 e F4 obtiveram altos escores na aceitação global (7,1 e 7,25, respectivamente) e textura (6,07 e 6,13, respectivamente). O maior nível de adição do bagaço de mandioca não proporcionou alteração na cor, aroma e sabor avaliados sensorialmente em relação a amostra isenta de bagaço. Com relação à intenção de compra, as amostras F1, F3 e F4 obtiveram as maiores médias, mostrando que há um potencial mercado para o produto proposto.

Cassava bagasse, the residue of starch extraction, has high fiber content and can be used in various applications, including biscuits. This study aimed at using cassava bagasse in the production of cookies. Bagasse was obtained from Cia Lorenz (Umuarama-PR), with moisture of 84.21±0.04% and 11.20±0.05% starch. Four cookie formulations were prepared (F1; F2; F3; F4) employing variations in the proportion of wheat flour/cassava bagasse (50/00, 27.8/40, 17.8/50, 7.8/60). The ingredients were mixed in the mixer, and divided into portions, laminated at an average thickness of 5 mm and cut in a 30-mm diameter matrix. The biscuits were analyzed before and after baking in relation to volume expansion and moisture. Cookies were evaluated by 100 participants in relation to sensory acceptance by attributes and purchase intention. Crude fiber content of the cassava bagasse and the formulated biscuits were evaluated. Moisture content (FA/DF) of the cookies was F1: 28.05%/3.33%; F2: 40.24%/3.77%; F3: 45.19%/4.98% and F4: 54.12%/6.17%. The expansion volume was F1: 4.05cm3; F2: 0.77cm3; F3: -0.39cm3; F4: -1.13cm3. Crude fiber content of the bagasse was almost 17% and of the biscuits was F1: 1.14%; F2: 5.51%; F3: 7.98% and F4: 10.22%, demonstrating a considerable amount of fiber in the biscuits added to the bagasse. Samples F3 and F4 obtained high scores in global acceptance (7.1 and 7.25, respectively) and texture (6.07 and 6.13, respectively). The higher level of cassava bagasse did not change the color, aroma and taste evaluated in relation to the bagasse-free sample. Regarding the purchase intention, samples F1, F3 and F4 obtained the highest averages, showing that there is a potential market for the proposed product.

Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja / Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

Os consumidores estão cada vez mais exigentes e preocupados com a saúde e, por consequência, exigindo produtos naturais que deverão ser seguros e promover qualidade de vida. O presente trabalho teve o objetivo de desenvolver biscoitos com farinhas mistas de polvilho azedo e farinha de albedo de laranja, utilizando um planejamento fatorial 2³, com variáveis independentes: concentração de polvilho azedo, açúcar e farinha de albedo de laranja, e variáveis respostas: as características sensoriais: aparência, aroma, textura e sabor, além da impressão global, utilizando escala hedônica estruturada de nove pontos. Os biscoitos foram avaliados também quanto às características físico-químicas. As médias obtidas para as características sensoriais estiveram na faixa que vai de cinco (não gostei nem desgostei) até sete (gostei moderadamente), não apresentando diferença significativa (P≤0,05) para todas as características sensoriais avaliadas. Dessa maneira, foi possível escolher a formulação ideal obtida de acordo com os parâmetros nutricionais, por não existir diferença sensorial significativa, que foi 35 por cento de polvilho azedo, 100 por cento de açúcar e 7,5 por cento de farinha de albedo de laranja. No teste sensorial comparativo com os biscoitos comercial, padrão e otimizado, as características sensoriais aparência, sabor e textura apresentaram diferença significativa (P≤0,05). As características físico-químicas apresentaram resultados correspondentes aos padrões estabelecidos pela legislação brasileira, e o teor de fibra bruta do biscoito otimizado foi de 3,08 por cento, assim, pode ser classificado como biscoito "fonte de fibras".

The consumers are increasingly demanding and worried about health and, consequently, requiring natural products that should be safe and that promote life quality. The present research had the objective to develop biscuits with mixed flour of fermented cassava starch and orange albedo flour, using a 2³ factorial experimental. The independent variables were: concentration of fermented cassava starch, sugar and orange albedo flour, and the responses variables were the sensory characteristic: appearance, aroma, texture and flavor, in addition to overall impression, using a nine point hedonic structure scale. The biscuits were also evaluated for physic-chemical properties. The average for sensory characteristic were in the range of five (not liked nor disliked) up to seven (like moderately), and it didn't show significant difference (P≤0.05) for all sensory characteristics assessed. Thus, it was possible to choose the optimal formulation obtained according with the nutritional parameters, because there isn't sensory difference significant, which was: 35 percent of fermented cassava starch, 100 percent of sugar and 7.5 percent of orange albedo flour. In comparison with the commercial biscuits test, standard and optimized, sensory appearance, flavor and texture showed significant differences (P≤0.05). The results correspond to standards set by Brazilian legislation, and crude fiber content of the biscuit was optimized at 3.08 percent, thus, can be classified as biscuit "source of fiber".

Survey of Cookie Consumption and Nutrition Labelling of Cookie Consumed in High School Students / 대한지역사회영양학회지

The purpose of this study was to find out the information on nutrition labeling and how many calories and nutrients the high school students consumed for 1 day from cookies. A total of 74 male and female high school students in Suwon were surveyed and 56 cookies that they consumed were examined. Background data were collected by questionnaire, cookie intake by 24-hr recall, and the calories and nutrients content in cookies and the amount of intake by nutrition information on the wrapping paper of cookie. The statistical analysis for the data was done by SPSS 12.0. Energy contents in 1 serving size of cookie were 90~315 kcal, average of 170 kcal. The protein contents were 0~7 g, fat 2~20 g, cholesterol 0~55 mg, and sodium 30~390 mg in 1 serving size of cookie. Most of the cookies (80%) examined contained no trans fat at all, which is desirable. Among the types of cookies, snacks contained higher quantities of calories and sodium, the pie contained more sugar and cholesterol, and the biscuit had more trans fat. One fourth of the cookies examined belonged to 'high calorie, low nutritious food' according to the criteria proposed by The Ministry for Health, Welfare and Family Affairs. Thus the excessive intake of cookies might result in nutritional imbalance. There were large differences in calorie intake among students, from zero who did not intake any cookies at all to maximum 818 kcal/day, an average of 75 kcal/day. When the students who did not intake cookies were excluded, energy 205 kcal. fat 10g, sodium 177mg were consumed from the cookie for a 1 day on average.