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Toward the Development of Potentially Healthy Low-Energy-Density Snacks for Children Based on Pseudocereal and Pulse Flours. | LitMetric

AI Article Synopsis

  • The study aimed to create gluten-free cracker-type snacks that are nutritionally balanced, lower in calories, and acceptable in taste by incorporating quinoa flour and chicory inulin.
  • The researchers replaced varying amounts of chickpea flour with quinoa and partially substituted fat with chicory inulin, analyzing the flours for their composition and properties, as well as the baked crackers for moisture, texture, and sensory appeal.
  • Results suggest that crackers made with 50% quinoa and 75% chicory inulin are a nutritious option for children, providing high protein, magnesium, and fiber, while also reducing fat-derived calories significantly.

Article Abstract

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%.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10417511PMC
http://dx.doi.org/10.3390/foods12152873DOI Listing

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