Caracterización química y sensorial de biscochuelos enriquecidos con fibra dietética y micronutrientes para el anciano / Chemical and sensory characterization of cakes enriched with dietary fiber and micronutrient for the elderly

RESUMO

This study presents the development of individual cakes enriched with dietary fiber (lupin and oat fiber), vitamins and minerals; as recent research has shown that the average daily dietary fibre intake of the elderly population in Chile is only 12 g. Each cake contains 4.8 g of dietary fibre and a 30 per cent of the RDA of vitamins A, B1, B2, B6, B12, E, nicotinamide and folic acid, 40 per cent of the RDA of vitamin D3, 15 per cent of the RDA of calcium, 12 per cent of the RDA of magnesium and 3 per cent the RDA of zinc. Polydextrose and sorbitol were added to improve flavor and texture. Response Surface Methodology (RSM) was used for optimization, based on a two-variable composite design. Thirteen experimental runs were carried out, with polydextrose (1 to 40 per cent based on flour content) and sorbitol (1 to 30 per cent based on flour content) as independent variables. The response variable was sensory quality obtained by the Karlsruhe test. Sensory attributes of texture and overall quality showed a good fitting with high determination coefficients and were used for optimization. The optimized cake contained 11.5 per cent polydextrose and 4.4 per cent sorbitol (both based on flour content). Quality of the optimized product was controlled by means of physical, chemical, microbiological and sensory analyses. Overall sensory quality was 8.18 (very good) and good quality and nutritive value were achieved. In an acceptance test carried out with 150 adults, 100 per cent acceptability was obtained in the hedonic scale categories like it and like it very much. A shelf life study performed with cakes packaged in polypropylene bags of 30 microns thickness indicated a shelf life of 13 days stored at room conditions (25 degrees C and 55-60 per cent R.H.).