Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation
Healthy snacks could add beneficial nutrients and functional compounds to the daily diet. Peanut flour, obtained after oil extraction, has a high proportion of proteins (53%), which can be used to improve the nutritional value of food products. The purpose of the present work...
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| Formato: | Artículo revista |
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Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología
2022
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/med/article/view/39071 |
| Aporte de: |
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I10-R327-article-39071 |
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ojs |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-327 |
| container_title_str |
Revista de la Facultad de Ciencias Médicas de Córdoba |
| format |
Artículo revista |
| topic |
snack peanut flour chemical composition antioxidant capacity acceptability snack harina de maní composición química capacidad antioxidante aceptabilidad |
| spellingShingle |
snack peanut flour chemical composition antioxidant capacity acceptability snack harina de maní composición química capacidad antioxidante aceptabilidad Di Caudo, LI Bollinger, GA Azuz, A Demaría, MG Nepote, V Ryan, LC Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| topic_facet |
snack peanut flour chemical composition antioxidant capacity acceptability snack harina de maní composición química capacidad antioxidante aceptabilidad |
| author |
Di Caudo, LI Bollinger, GA Azuz, A Demaría, MG Nepote, V Ryan, LC |
| author_facet |
Di Caudo, LI Bollinger, GA Azuz, A Demaría, MG Nepote, V Ryan, LC |
| author_sort |
Di Caudo, LI |
| title |
Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| title_short |
Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| title_full |
Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| title_fullStr |
Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| title_full_unstemmed |
Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| title_sort |
healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation |
| description |
Healthy snacks could add beneficial nutrients and functional compounds to the daily diet. Peanut flour, obtained after oil extraction, has a high proportion of proteins (53%), which can be used to improve the nutritional value of food products. The purpose of the present work was to develop a snack with wheat and peanut flour, evaluating its nutritional quality, antioxidant capacity and acceptability among consumers, in the town of La Cumbre, Córdoba, Argentina, year 2021.
Cross-sectional study. A "chalita" type snack was elaborated with wheat and peanut flours (50:50), chemical composition (macronutrients and kilocalories) was analyzed theoretically. Antioxidant capacity (DPPH) was determined. The acceptability of appearance, color, texture, smell and flavor attributes were evaluated with a 9-point hedonic scale, in 100 untrained tasters with prior informed consent. Frequencies, means, standard errors and ANOVA (α=0.05) were determined.
The chemical composition in 100 g of the snack made with peanut flour was: carbohydrates 47.4 g, proteins 30 g, fats 7.6 g, energy 388.8 kilocalories. Antioxidant capacity: DPPH 50% inhibitory concentration value (IC50) 21220 ± 1006 µg/mL. The "chalitas" were accepted by more than 80% of the participants. All attributes exceeded the mean of 6.92 ± 0.14, with flavor being the best scored (7.57 ± 0.12), followed by color (7.42 ± 0.11). 69% of those surveyed said they were not aware of the existence of peanut flour and 80% would include the snack in their usual diet. It should be noted that this product when made only with wheat contains 10.2 g of protein, with a similar energy value.
It is possible to develop a snack using wheat flour and peanuts, with a higher protein value than a traditional snack, with moderate antioxidant capacity, and sensorily accepted.
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| publisher |
Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología |
| publishDate |
2022 |
| url |
https://revistas.unc.edu.ar/index.php/med/article/view/39071 |
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I10-R327-article-390712024-04-15T16:14:45Z Healthy snack made with peanut and wheat flour: nutritional assessment, antioxidant capacity and sensory evaluation Snack saludable elaborado con harinas de maní y trigo: valoración nutricional, capacidad antioxidante y evaluación sensorial Di Caudo, LI Bollinger, GA Azuz, A Demaría, MG Nepote, V Ryan, LC snack peanut flour chemical composition antioxidant capacity acceptability snack harina de maní composición química capacidad antioxidante aceptabilidad Healthy snacks could add beneficial nutrients and functional compounds to the daily diet. Peanut flour, obtained after oil extraction, has a high proportion of proteins (53%), which can be used to improve the nutritional value of food products. The purpose of the present work was to develop a snack with wheat and peanut flour, evaluating its nutritional quality, antioxidant capacity and acceptability among consumers, in the town of La Cumbre, Córdoba, Argentina, year 2021. Cross-sectional study. A "chalita" type snack was elaborated with wheat and peanut flours (50:50), chemical composition (macronutrients and kilocalories) was analyzed theoretically. Antioxidant capacity (DPPH) was determined. The acceptability of appearance, color, texture, smell and flavor attributes were evaluated with a 9-point hedonic scale, in 100 untrained tasters with prior informed consent. Frequencies, means, standard errors and ANOVA (α=0.05) were determined. The chemical composition in 100 g of the snack made with peanut flour was: carbohydrates 47.4 g, proteins 30 g, fats 7.6 g, energy 388.8 kilocalories. Antioxidant capacity: DPPH 50% inhibitory concentration value (IC50) 21220 ± 1006 µg/mL. The "chalitas" were accepted by more than 80% of the participants. All attributes exceeded the mean of 6.92 ± 0.14, with flavor being the best scored (7.57 ± 0.12), followed by color (7.42 ± 0.11). 69% of those surveyed said they were not aware of the existence of peanut flour and 80% would include the snack in their usual diet. It should be noted that this product when made only with wheat contains 10.2 g of protein, with a similar energy value. It is possible to develop a snack using wheat flour and peanuts, with a higher protein value than a traditional snack, with moderate antioxidant capacity, and sensorily accepted. Los snacks saludables podrían aportar a la alimentación diaria, nutrientes y compuestos funcionales beneficiosos para la salud. La harina de maní, obtenida luego de la extracción del aceite, posee elevada proporción de proteínas (53%), que puede utilizarse para mejorar el valor nutritivo en productos alimenticios. El objetivo del presente trabajo fue desarrollar un snack con harinas de trigo y maní, evaluando su calidad nutricional, capacidad antioxidante y aceptabilidad entre consumidores, en la localidad de La Cumbre, Argentina, año 2021. Estudio de corte transversal. Se elaboró un snack tipo chalita con harinas de trigo y maní (50:50), se analizó teóricamente composición química (macronutrientes y kcal). Se determinó capacidad antioxidante (DPPH). Se evaluó la aceptabilidad de atributos apariencia, color, textura, aroma y sabor con escala hedónica de 9 puntos, en 100 jueces no entrenados previo consentimiento informado. Se determinaron frecuencias, medias, errores estándares y ANOVA (α=0,05). La composición química en 100 g del snack elaborado con harina de maní: carbohidratos 47,4 g, proteínas 30 g, grasas 7,6 g, energía 388,8 Kcal. Capacidad antioxidante: valor de concentración inhibitoria del 50% del DPPH (IC50) 21220 ± 1006 µg/mL. Las chalitas fueron aceptadas por más del 80% de los participantes. Todos los atributos superaron la media de 6,92 ± 0,14, siendo el sabor el mejor puntuado (7,57 ± 0,12), seguido del color (7,42 ± 0,11). El 69% de los encuestados refirió no tener conocimiento sobre la existencia de la harina de maní y el 80% incluiría el snack en su alimentación habitual. Cabe aclarar que este producto elaborado solo con trigo contiene 10,2 g de proteínas con similar valor energético. Es posible el desarrollo de un snack utilizando harina de trigo y maní, con valor proteico mayor que un snack tradicional, con capacidad antioxidante moderada, y sensorialmente aceptado. Universidad Nacional Córdoba. Facultad de Ciencias Médicas. Secretaria de Ciencia y Tecnología 2022-10-26 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion texto https://revistas.unc.edu.ar/index.php/med/article/view/39071 Revista de la Facultad de Ciencias Médicas de Córdoba.; Vol. 79 No. Suplemento JIC XXIII (2022): Suplemento JIC XXIII Revista de la Facultad de Ciencias Médicas de Córdoba; Vol. 79 Núm. Suplemento JIC XXIII (2022): Suplemento JIC XXIII Revista da Faculdade de Ciências Médicas de Córdoba; v. 79 n. Suplemento JIC XXIII (2022): Suplemento JIC XXIII 1853-0605 0014-6722 http://creativecommons.org/licenses/by-nc/4.0 |