Improvement of nutritional quality of cookies by the formulation of premixes with alternative flours

Résumé fourni par la source

Developments formulations of traditional and gluten-free premixes for the preparation of cookies for school-age children that are low cost and that contribute 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 programming. These premixes were 50 % cheaper than those available in the local market formulated only with wheat flour. Traditional cookies had each 100 g: 8.70 g protein, 13.02 g fiber, 4.13 g ash, 13.35 g fat, 55.80 g carbohydrate, 2.95 mg iron, 1.60 mg zinc, 103.22 mg calcium, 83.70 mg magnesium and 506.30 mg potassium. Gluten-free-cookies had each 100 g: 9.59 g protein, 13.99 g fiber, 1.50 g ash, 4.12 g fat, 55.79 g carbohydrate, 3.19 mg iron, 1.35 mg zinc, 94.62 mg calcium, 60.33 mg magnesium and 461.77 mg potassium. Results show that the premixes and cookies obtained constitute an adequate source of nutrients for school-age children.

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