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.

Índice glicemico y carga glicémica de Galletas de Chuño / Glycemic index and glucemic load of Chuño biscuits

INTRODUCCION. El índice glicémico (IG) es la forma numérica que representa la rapidez de la absorción de los carbohidratos de un alimento, este índice multiplicado por la cantidad de carbohidratos en gramos dividido entre 100 es la carga glicémica (CG), ambos indicadores permiten la selección y uso de alimentos en dietas para controlar los niveles de glucosa sanguínea repercutiendo sobre el estado y restitución de la salud. La Galleta de Chuño es un alimento de repostería a base de fécula de papa que ha ampliado su mercado de consumo a las ciudades bolivianas, es fuente de carbohidratos y es consumido como sustituto del pan y galletas. OBJETIVOS. Determinar el índice glicémico y la carga glicémica de Galletas de Chuño en estudiantes del CETAL La Paz. MATERIALES Y MÉTODOS. Se realizó un estudio observacional, prospectivo, transversal y descriptivo seleccionando 10 estudiantes que cumplieron con criterios de selección. Se evaluó la respuesta glucémica a los 0, 15, 30, 45, 60, 90 y 120 min tras la ingesta de una solución con 50 g de glucosa y tras el consumo de 72,14 g de Galletas de Chuño, siguiendo procedimientos recomendados por la FAO/WHO para posteriormente calcular el índice glucémico y la carga glucémica. RESULTADOS. El valor promedio del IG de las Galletas de Chuño fue de 65,5 ± 4,8. La CG fue 13,6 para una ración de 30 g de las Galletas de Chuño. CONCLUSIONES. La Galleta de Chuño es un alimento de índice glucémico medio y de carga glicémica media, por lo que es recomendado para el consumo de la población en general, pero con moderación en su ingesta frecuente.

INTRODUCTION. The glycemic index (GI) is the numerical form that represents the rate of the carbohydrate absorption after a meal. This index multiplied by the amount of carbohydrates in grams divided by 100 is the glycemic load (CG). Both indicators allow selection and use of food in diets to control blood glucose levels, affecting the state and restitution of health. Chuño biscuits is a pastry food based on potato starch that has expanded its consumer market to Bolivian cities, it is a source of carbohydrates, and it is consumed as a substitute for bread and cookies. OBJECTIVES. To determine the glycemic index and the glycemic load of Chuño biscuits in students of Centro de Estudios Técnicos Acelerados Loreto (CETAL) in La Paz city. MATERIALS AND METHODS. This observational, prospective, cross-sectional and descriptive study included ten students who met the selection criteria. The glycemic response was evaluated at 0, 15, 30, 45, 60, 90, and 120 min after ingesting a solution with 50 g of glucose and after consuming 72.14 g of Chuño biscuits, following procedures recommended by FAO / WHO to calculate the glycemic index and glycemic load subsequently. RESULTS. The average GI value of Chuño biscuits was 65.5 ± 4.8. The CG was 13.6 for a serving of 30 g of the Galletas de Chuño. CONCLUSIONS. Chuño biscuits are a food with a medium glycemic index and a medium glycemic load, so it is recommended for consumption by the general population, however, when its intake is frequent, it should be consumed in moderation.

Utilization of Treated Seed Kernel Flours of Some Fruits in Biscuit Manufacture

During the processing of fruits, large quantities of wastes are generated, these by-products contain large amounts of oil, starch and protein that can be exploited due to their good nutritional, technological, and functional properties. However, due to the presence of several antinutritional factors, such as polyphenolic compounds, phytic acid, cyanogenic glycoside and oxalates, the use of fruit wastes in human food is limited. The present investigation was aimed to study the effect of soaking and heating on antinutritional factors. It also examines the effect of substituting defatted apricot, peach, and mango seed kernel flours for wheat flour in various ratios (5, 10, and 15%) on the chemical composition, physical features, and sensory properties evaluation of biscuits. The results revealed a significant effect of soaking and heating on the antinutrients, detoxification led to a significant (p≤0.05) decrease in antinutritional factors with ratios 43.63-52.73% total phenols, 78.17-86.16% tannins, 45.92-54.34% phytic acid and 40.42-44.70% oxalates, along with the complete removal (100%) of hydrocyanic acid (HCN). Wheat biscuit contained 3.20% moisture, 6.31% protein, 15.46% fat, 0.64% crude fiber, 1.25% ash and 76.33% carbohydrate. Highly acceptable biscuits could be obtained by incorporating 5% of defatted apricot, peach and mango kernel flours in the wheat biscuits formulation. As a by-product, apricot, peach and mango kernels offer an exciting potential as a food ingredient permitting to enrich biscuits and enlarge the food base for consumers.

Avaliação da rotulagem de biscoitos recheados comercializados em Salvador, BA: enfoque na qualidade nutricional / Evaluation of the labeling of filled biscuits marketed in Salvador, BA: focus on nutritional quality

A obesidade infantil vem crescendo em todo mundo devido às mudanças na alimentação. Os alimentos industrializados, especialmente os biscoitos recheados, representam um risco para o desenvolvimento de doenças, pois podem apresentar uma composição nutricional desequilibrada. O objetivo deste estudo foi avaliar a composição nutricional de biscoitos recheados comercializados em hipermercados da cidade de Salvador, Bahia. As amostras foram representadas por dez marcas de biscoitos, de sabor chocolate e morango, ambos para cada marca, totalizando 20 amostras. A rotulagem nutricional foi avaliada conforme declaração de valor calórico, carboidratos, gorduras totais, saturadas e trans e teor de sódio para cada porção de 30g. O valor comercial e a lista de ingredientes declarados também foram avaliados. Os valores de gorduras totais, saturadas e sódio apresentaram maiores variações entre as marcas. O valor comercial dos produtos não apresentou relação com uma melhor qualidade nutricional. Todos os produtos apresentaram gordura vegetal hidrogenada e corantes na composição. Os biscoitos recheados analisados não apresentam equilíbrio nutricional devido à alta densidade calórica e altos teores de gorduras saturadas, sódio e carboidratos (açúcares) descritos. É importante a implementação de estratégias de educação nutricional para auxiliar e instruir a população para fazer melhores escolhas alimentares.(AU)

Effect of Cinnamon Powder Addition on Nutritional Composition, Physical Properties and Sensory Acceptability of Butter Biscuits

Demand for dietary fibre-enriched and low sugar bakery products is rapidly increasing due to the current high incidence of Type 2 diabetes mellitus. Cinnamon, a spice which acts as a natural sweetener and insulin mimetic is believed to have health benefits. The objective of this study was to determine the properties of butter biscuits containing cinnamon powder (CP) that partially replaced sucrose at levels of 0 (control), 2, 4 or 6%. Methods: Nutritional composition, physical properties and sensory acceptability of the biscuits were analysed using AOAC methods, texture profile analyser and 7-point hedonic scaling method, respectively. Results: Protein, ash and dietary fibre contents of the biscuits increased significantly (P < 0.05) whereas the moisture and sucrose contents were reduced significantly, proportionately to the increasing levels of CP. In texture profile analyses, increment of firmness and reduction of crispiness of the biscuits were detected with increasing levels of CP, but not significantly. The sensory scores for control and 2% CP biscuits were not significantly different for all the sensory attributes. Biscuits with 4% CP received lower scores only for aroma and appearance whereas the scores for colour, crispiness and flavour showed no significant differences compared to the control and 2% CP biscuit. Conclusion: The addition of 4% CP in biscuit could be an effective way to produce nutritious butter biscuits without any apparent change to its desirable physical properties and sensory acceptability.

Caracterização e análise sensorial de biscoitos de polvilho elaborados com diferentes níveis de farelo de mandioca / Characterization and sensory analysis of cassava starch biscuits made with different levels of cassava bagasse

Objetivou-se com este trabalho avaliar as características químicas, cor, volume específico e aceitabilidade, de biscoitos elaborados com diferentes níveis de farelo de mandioca desidratado. Realizou-se previamente a desidratação do farelo de mandioca e, em seguida, elaboraram-se formulações de biscoitos com concentrações de farelo de mandioca de 0 por cento (BP), 2 por cento (BF2), 4 por cento (BF4), 6 por cento (BF6) e 8 por cento (BF8), em substituição à fécula de mandioca. Os dados foram analisados por meio da análise de variância, teste de Tukey, em nível de 5 por cento de significância. O teor de fibra alimentar e os atributos de cor (L*, a* e b*) dos biscoitos aumentaram significativamente com a adição do farelo de mandioca desidratado, o teor de fibra alimentar total variou de 5,47g 100g-1 a 11,40g 100g-1, o de proteínas variou de 6,66g 100g-1 a 7,26g 100g-1. Em 100g de biscoito de polvilho com 8 por cento de farelo de mandioca, encontram-se atendidas 20 por cento, 32 por cento, 26 por cento, 38 por cento, 79 por cento, 16 por cento e 20 por cento da ingestão dietética de referência para o cálcio, cobre, fósforo, magnésio, manganês, potássio e zinco, respectivamente. O volume específico dos biscoitos diminuiu com o aumento de farelo de mandioca. Os biscoitos apresentaram boa aceitabilidade para aparência, sabor e textura. Conclui-se que biscoitos de polvilho elaborados com farelo de mandioca desidratado constituem um produto com bom potencial nutricional e de boa aceitabilidade.

This study evaluated the chemically composition, color, specific volume and acceptability of biscuits made with cassava bagasse dehydrated. Held prior to the dehydration of cassava bagasse, then prepared themselves for producing biscuits with concentrations of cassava bagasse from 0 percent (BP), 2 percent (BF2), 4 percent (BF4) 6 percent (BF6) and 8 percent (BF8), instead of cassava starch. Data were analyzed by analysis of variance, Tukey at 5 percent level of significance. The dietary fiber content and attributes of color (L*, a* b*) the biscuits increased with the addition of cassava bagasse dehydrated, the dietary fiber content ranged from 5.47g 100g-1 to 11.40g 100g-1 and the protein ranged from 6.66g 100g-1 to 7.26g 100g-1. In 100 g of biscuit with 8 percent of cassava bagasse dehydrated are met 20 percent, 32 percent, 26 percent, 38 percent, 79 percent, 16 percent and 20 percent of dietary reference intakes for calcium, copper, phosphorus, magnesium, manganese, potassium and zinc, respectively. The specific volume of biscuits decreased with the increase of cassava bagasse. The biscuits were good acceptance for appearance, flavor and texture. It is concluded that cassava biscuits made with cassava meal dehydrated form a product with good nutritional potential and good acceptability.