Granito Marisela, Valero Yolmar, Zambrano Rosaura
Universidad Simón Bolívar, Caracas, Venezuela.
Arch Latinoam Nutr. 2010 Mar;60(1):85-92.
The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.
这项工作的目标是基于小麦与发酵和未发酵豆类的混合物开发三种食品，以便为学校零食提供一种健康的替代品。为此，用全豆粉部分替代精制小麦粉来制作蛋糕、布朗尼和曲奇，这些都是学龄儿童传统上食用的食品。蛋糕的配方是用菜豆粉替代20%的小麦粉，布朗尼用木豆粉替代30%，曲奇用豇豆粉替代30%，这三种产品都使用了发酵和未发酵的豆类。当通过可接受程度测试并使用7分的享乐量表对这些产品进行感官评价时，发现所有产品在味道、颜色和总体评价等属性上的值都高于5分。此外，对一组90名学童进行了偏好测量，证实了在实验室水平获得的结果。化学特性表明，蛋糕的蛋白质含量在12%至13%之间，布朗尼为10%至11%，曲奇为10%，体外蛋白质消化率分别为91%、87%和93%。按每份计算，蛋糕、布朗尼和曲奇的热量供应分别为199千卡、246千卡和237千卡。得出的结论是，在技术上可以将发酵和未发酵的菜豆、豇豆和木豆加入到蛋糕、布朗尼和曲奇等消费量大的产品中，使其具有更高的营养成分，并被学龄儿童广泛接受。
