Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico
Whey contains 4.7 g of lactose (main component), followed by proteins with a high proportion of sulfur amino acids, which contribute to a high nutritional quality. The objective of this study was to assess the nutritional and sensory impact of enriched cookies with whey, soy, and macadamia nuts in p...
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Universidad Autónoma de Tamaulipas
2013
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López-Villafuerte, Karla Berenice Cabrera-Martínez, Diana Xóchitl Águilar-Nájera, Oscar Aarón Sol-González, Wayne López-Zúñiga, Erika Judith Vela-Gutiérrez, Gilber |
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López-Villafuerte, Karla Berenice Cabrera-Martínez, Diana Xóchitl Águilar-Nájera, Oscar Aarón Sol-González, Wayne López-Zúñiga, Erika Judith Vela-Gutiérrez, Gilber Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico |
| author_facet |
López-Villafuerte, Karla Berenice Cabrera-Martínez, Diana Xóchitl Águilar-Nájera, Oscar Aarón Sol-González, Wayne López-Zúñiga, Erika Judith Vela-Gutiérrez, Gilber |
| author_sort |
López-Villafuerte, Karla Berenice |
| title |
Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico |
| title_short |
Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico |
| title_full |
Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico |
| title_fullStr |
Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico |
| title_full_unstemmed |
Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico |
| title_sort |
evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of chiapas, mexico |
| description |
Whey contains 4.7 g of lactose (main component), followed by proteins with a high proportion of sulfur amino acids, which contribute to a high nutritional quality. The objective of this study was to assess the nutritional and sensory impact of enriched cookies with whey, soy, and macadamia nuts in preschool children from Chiapas, Mexico. Initially, we determined the nutritional status of children in a kindergarten from Tuxtla Gutiérrez, Chiapas. Later, the children who reported problems of undernutrition were fed for a period of three months with a cookie elaborated from whey, soy, and macadamia nuts. Four formulations were evaluated with sensorial acceptance of 95 % (P < 0.05), selecting the one with the greatest level of acceptance. At the middle and the end of the study, the nutritional status of the preschool children was evaluated. Proximal analysis determined the nutritional composition of the cookie, and the degree of acceptability by preference test with untrained judges. Fifty percent of total fed children showed improvement in their nutritional status (P < 0.05). Proximal analysis of the cookie showed a 75.56 % moisture, 0.27 % ash, 0.84 % fat, 12.95 % protein, 2.01 % fiber, and 8.37 % carbohydrates. The high degree of acceptability and the improvement in the nutritional status of the children fed revealed the viability of the cookie to be consumed by children suffering from malnutrition in underserved communities. |
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Universidad Autónoma de Tamaulipas |
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2013 |
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https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/8 |
| work_keys_str_mv |
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oai:ojs.pkp.sfu.ca:article-82015-09-30T10:10:01Z Evaluation of the nutritional impact and the organoleptic aceptance of enriched cookies with whey, soy and macadamia nuts in preschool children of commnity of Chiapas, Mexico Evaluación del impacto nutricional y la aceptación organoléptica de galletas enriquecidas con lactosuero, soya y nuez de macadamia en preescolares de Chiapas, México López-Villafuerte, Karla Berenice Cabrera-Martínez, Diana Xóchitl Águilar-Nájera, Oscar Aarón Sol-González, Wayne López-Zúñiga, Erika Judith Vela-Gutiérrez, Gilber Cookies nutritional impact undernutrition macadamia nuts whey. galleta impacto nutricional desnutrición nuez de macadamia lactosuero. Whey contains 4.7 g of lactose (main component), followed by proteins with a high proportion of sulfur amino acids, which contribute to a high nutritional quality. The objective of this study was to assess the nutritional and sensory impact of enriched cookies with whey, soy, and macadamia nuts in preschool children from Chiapas, Mexico. Initially, we determined the nutritional status of children in a kindergarten from Tuxtla Gutiérrez, Chiapas. Later, the children who reported problems of undernutrition were fed for a period of three months with a cookie elaborated from whey, soy, and macadamia nuts. Four formulations were evaluated with sensorial acceptance of 95 % (P < 0.05), selecting the one with the greatest level of acceptance. At the middle and the end of the study, the nutritional status of the preschool children was evaluated. Proximal analysis determined the nutritional composition of the cookie, and the degree of acceptability by preference test with untrained judges. Fifty percent of total fed children showed improvement in their nutritional status (P < 0.05). Proximal analysis of the cookie showed a 75.56 % moisture, 0.27 % ash, 0.84 % fat, 12.95 % protein, 2.01 % fiber, and 8.37 % carbohydrates. The high degree of acceptability and the improvement in the nutritional status of the children fed revealed the viability of the cookie to be consumed by children suffering from malnutrition in underserved communities. El lactosuero contiene 4.7 g de lactosa (su componente principal), seguido de las proteínas con una alta proporción de aminoácidos azufrados, lo que contribuye a una gran calidad nutricional. El objetivo del estudio fue evaluar el impacto nutricional y sensorial de una galleta elaborada a base de lactosuero, soya y nuez de macadamia en preescolares del estado de Chiapas, México. Inicialmente, se determinó el estado nutricio de los preescolares de un jardín de niños de la ciudad de Tuxtla Gutiérrez, Chiapas; posteriormente, los niños que manifestaron problemas de desnutrición se alimentaron por un período de tres meses con una galleta elaborada a base de lactosuero, soya y nueces de macadamia. Se evaluaron cuatro formulaciones con aceptación sensorial al 95 % (P < 0.05), seleccionándose la de mayor grado de aceptación. A la mitad y al final del estudio se evaluó el estado nutricional de los preescolares. Mediante análisis químico proximal se determinó la composición nutricional de la galleta, así como el grado de aceptabilidad mediante una prueba de preferencia con jueces no entrenados. El 50 % del total de los niños alimentados mostraron mejoría en su estado nutricional (P < 0.05). El análisis químico proximal de la galleta arrojó un 75.56 % de humedad, 0.27 % de cenizas, 0.84 % de grasas, 12.95 % de proteínas, 2.01 % de fibras y 8.37 % de hidratos de carbono. El alto grado de aceptabilidad y la mejora del estado nutricional de los niños alimentados, mostraron evidencias de la viabilidad de la galleta para ser consumida por niños con problemas de desnutrición en comunidades marginadas. Universidad Autónoma de Tamaulipas 2013-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/8 10.29059/cienciauat.v8i1.8 CienciaUAT; Vol. 8 No. 1: July-December 2013; 33-41 CienciaUAT; Vol. 8 No. 1: Julio-Diciembre 2013; 33-41 2007-7858 2007-7521 eng https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/8/11 |
