Escalado piloto de la producción de galletas de arroz integral suplementadas con Stevia rebaudiana y Moringa oleifera para su uso como suplemento nutricional
Introduction: In recent years, the demand for and consumption of foods containing nutrients and other compounds with beneficial health properties have increased rapidly; these are known as functional foods. The production of cookies is one of the activities found in all parts of the world, showing...
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| Autores principales: | , , , |
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Facultad de Ciencias Exactas y Naturales y Agrimensura - Universidad Nacional del Nordeste
2024
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| Materias: | |
| Acceso en línea: | https://revistas.unne.edu.ar/index.php/eitt/article/view/7558 |
| Aporte de: |
| Sumario: | Introduction: In recent years, the demand for and consumption of foods containing nutrients and other compounds with beneficial health properties have increased rapidly; these are known as functional foods. The production of cookies is one of the activities found in all parts of the world, showing different presentations and with new formulations. The objective of this work was to evaluate the scale-up of obtaining of brown rice cookies supplemented with Stevia rebaudiana (10%) and Moringa oleifera (20%), by verifying the uniformity of the batches produced. Methods: Five production processes were carried out. The unification of the process through performance was studied, determining the physicochemical characteristics of the cookies: moisture by the gravimetric method, proteins, fats, fibers, ashes, and starch contents by near infrared spectroscopy and sensory analysis using a hedonic scale. Results: The analysis of yield based on the amount of cookies obtained in each production operation behaved with a uniformity of 98.82%. The panelists did not express any disagreement in relation to the organoleptic characteristics in terms of color, smell, appearance and texture attributes. The proximal composition of the different batches of cookies supplemented with Moringa and Stevia showed similar values for all the physicochemical variables analyzed. Conclusion: Brown rice crackers supplemented with Moringa oleifera (20%) and Stevia rebaudiana (10%) were achieved with a yield greater than 92%, producing a product that meets the requirements of quality and sensory and can be used for human consumption. |
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