IMPROVEMENT OF NUTRICIONAL QUALITY OF COOKIES BY THE FORMULATION OF PREMIXES WITH ALTERNATIVE FLOURS

ZAPATA LUZ MARINA; URBANI MELINA ; CABRERA CECILIA ; CARLIER EVELIN; SACKS NATALIA; VEZZOSI-ZOTO GINA

LATIN AMERICAN APPLIED RESEARCH

PLAPIQUI(UNS-CONICET)

Lugar: Bahia Blanca; Año: 2024

0327-0793

Developments formulations of traditional and gluten-free premixes for the preparation of cookies for school-age children that are low cost and that con-tribute to the nutritional requirements of the target population were studied. The proximal analysis and mineral profile of seventeen flours available in the local market was carried out. The raw materials of both premixes were selected by using linear pro-gramming. These premixes were 50% cheaper than those available in the local market formulated only with wheat flour. Traditional cookies had each 100g: 8.70g protein, 13.02g fiber, 4.13g ash, 13.35g fat, 55.80g carbohydrate, 2.95mg iron, 1.60mg zinc, 103.22mg calcium, 83.70mg magnesium and 506.30mg potassium. Gluten-free-cookies had each 100g: 9.59g protein, 13.99g fiber, 1.50g ash, 4.12g fat, 55.79g carbohydrate, 3.19mg iron, 1.35mg zinc, 94.62 mg calcium, 60.33mg magnesium and 461.77mg potassium. Results show that the premixes and cookies obtained constitute an adequate source of nutrients for school-age children.