Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours
The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 5...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2873 |
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| author | Maria Eugenia Martín-Esparza María Dolores Raigón María Dolores García-Martínez Ana Albors |
| author_facet | Maria Eugenia Martín-Esparza María Dolores Raigón María Dolores García-Martínez Ana Albors |
| author_sort | Maria Eugenia Martín-Esparza |
| collection | DOAJ |
| description | The main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%. |
| first_indexed | 2024-03-11T00:27:53Z |
| format | Article |
| id | doaj.art-ec063510336d4efcbf0a98d1d9ccbac5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T00:27:53Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-ec063510336d4efcbf0a98d1d9ccbac52023-11-18T22:54:25ZengMDPI AGFoods2304-81582023-07-011215287310.3390/foods12152873Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse FloursMaria Eugenia Martín-Esparza0María Dolores Raigón1María Dolores García-Martínez2Ana Albors3Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, SpainInstitute for the Preservation and Improvement of Valencian Agro-Diversity, Food Chemistry Department, Universitat Politècnica de València, 46022 Valencia, SpainInstitute for the Preservation and Improvement of Valencian Agro-Diversity, Food Chemistry Department, Universitat Politècnica de València, 46022 Valencia, SpainInstitute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, 46022 Valencia, SpainThe main objective of this study was the development of gluten-free cracker-type snacks with a balanced supply of essential amino acids, a lower glycemic index, and a lower caloric intake that were sensorially acceptable. For this purpose, chickpea flour was replaced by quinoa (10, 20, 30, 40, and 50%) and the fat was partially (75%) replaced by chicory inulin. The flours were characterized in terms of their proximate composition, individual mineral content, particle size distribution, and functional properties. The parameters analyzed for the crackers, once baked, were the water content, water activity, weight, dimensions, color, and texture. A sensory analysis was performed as well, using the formulations containing 50% chickpea flour and 50% quinoa flour (g/100 g flour), with and without inulin, as well as those made with 100% chickpea flour. From the analysis of the raw flours, it can be concluded that snack products developed from them could be a nutritive option for children, in terms of the protein, magnesium, and fiber content. The functional properties revealed that both flours are suitable for producing doughs and baked products. The obtained results indicate that snacks made with 50% quinoa flour (g/100 g flour) and 75% chicory inulin (g/100 g high oleic sunflower oil) could be an interesting alternative for children as, in addition to offering a very interesting nutritional contribution, the energy intake from fat is reduced by 57%.https://www.mdpi.com/2304-8158/12/15/2873quinoachickpeainulinchildhood obesitygluten-free |
| spellingShingle | Maria Eugenia Martín-Esparza María Dolores Raigón María Dolores García-Martínez Ana Albors Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours Foods quinoa chickpea inulin childhood obesity gluten-free |
| title | Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours |
| title_full | Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours |
| title_fullStr | Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours |
| title_full_unstemmed | Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours |
| title_short | Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours |
| title_sort | toward the development of potentially healthy low energy density snacks for children based on pseudocereal and pulse flours |
| topic | quinoa chickpea inulin childhood obesity gluten-free |
| url | https://www.mdpi.com/2304-8158/12/15/2873 |
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