Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation
10 p.
- Autores:
-
Cabal, Diana Carolina
Melo Ríos, Aslenis Emidia
Lissbrant, Sofía
Gallego, Sonia
La O Hechavarría, María de la Luz
Tofiño Rivera, Adriana Patricia
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2014
- Institución:
- Universidad de Santander
- Repositorio:
- Repositorio Universidad de Santander
- Idioma:
- eng
- OAI Identifier:
- oai:repositorio.udes.edu.co:001/3275
- Acceso en línea:
- https://repositorio.udes.edu.co/handle/001/3275
- Palabra clave:
- Biofortification
Nutrient deficiency
Viscosity analysis
Sensory acceptance
Biofortificación
Deficiencia nutricional
Análisis de viscosidad
Aceptación sensorial
- Rights
- openAccess
- License
- Derechos Reservados - Universidad de Santander, 2014
| id |
RUDES2_5f330ff7495c5fbef1ec37fb3a6f81d9 |
|---|---|
| oai_identifier_str |
oai:repositorio.udes.edu.co:001/3275 |
| network_acronym_str |
RUDES2 |
| network_name_str |
Repositorio Universidad de Santander |
| repository_id_str |
|
| dc.title.eng.fl_str_mv |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| dc.title.alternative.spa.fl_str_mv |
Galletas con alto valor nutricional basadas en una nueva formulación de mezclas de harinas de fríjol, yuca y trigo |
| title |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| spellingShingle |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation Biofortification Nutrient deficiency Viscosity analysis Sensory acceptance Biofortificación Deficiencia nutricional Análisis de viscosidad Aceptación sensorial |
| title_short |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| title_full |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| title_fullStr |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| title_full_unstemmed |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| title_sort |
Highly nutritional cookies based on a novel beancassava-wheat flour mix formulation |
| dc.creator.fl_str_mv |
Cabal, Diana Carolina Melo Ríos, Aslenis Emidia Lissbrant, Sofía Gallego, Sonia La O Hechavarría, María de la Luz Tofiño Rivera, Adriana Patricia |
| dc.contributor.author.spa.fl_str_mv |
Cabal, Diana Carolina Melo Ríos, Aslenis Emidia Lissbrant, Sofía Gallego, Sonia La O Hechavarría, María de la Luz Tofiño Rivera, Adriana Patricia |
| dc.subject.proposal.eng.fl_str_mv |
Biofortification Nutrient deficiency Viscosity analysis Sensory acceptance |
| topic |
Biofortification Nutrient deficiency Viscosity analysis Sensory acceptance Biofortificación Deficiencia nutricional Análisis de viscosidad Aceptación sensorial |
| dc.subject.proposal.spa.fl_str_mv |
Biofortificación Deficiencia nutricional Análisis de viscosidad Aceptación sensorial |
| description |
10 p. |
| publishDate |
2014 |
| dc.date.issued.spa.fl_str_mv |
2014 |
| dc.date.accessioned.spa.fl_str_mv |
2019-07-05T19:26:31Z |
| dc.date.available.spa.fl_str_mv |
2019-07-05T19:26:31Z |
| dc.type.spa.fl_str_mv |
Artículo de revista |
| dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
| dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
| dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_6501 |
| dc.type.content.spa.fl_str_mv |
Text |
| dc.type.driver.spa.fl_str_mv |
info:eu-repo/semantics/article |
| dc.type.redcol.spa.fl_str_mv |
http://purl.org/redcol/resource_type/ART |
| dc.type.version.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| format |
http://purl.org/coar/resource_type/c_6501 |
| status_str |
publishedVersion |
| dc.identifier.doi.eng.fl_str_mv |
10.15446/agron.colomb.v32n3.45944 |
| dc.identifier.doi.spa.fl_str_mv |
0120-9965 |
| dc.identifier.issn.spa.fl_str_mv |
2357-3732 |
| dc.identifier.uri.spa.fl_str_mv |
https://repositorio.udes.edu.co/handle/001/3275 |
| identifier_str_mv |
10.15446/agron.colomb.v32n3.45944 0120-9965 2357-3732 |
| url |
https://repositorio.udes.edu.co/handle/001/3275 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.spa.fl_str_mv |
Agronomía Colombiana |
| dc.rights.spa.fl_str_mv |
Derechos Reservados - Universidad de Santander, 2014 |
| dc.rights.coar.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
| dc.rights.accessrights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
| dc.rights.creativecommons.spa.fl_str_mv |
Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0) |
| dc.rights.uri.spa.fl_str_mv |
https://creativecommons.org/licenses/by-nc/4.0/ |
| rights_invalid_str_mv |
Derechos Reservados - Universidad de Santander, 2014 Atribución-NoComercial 4.0 Internacional (CC BY-NC 4.0) https://creativecommons.org/licenses/by-nc/4.0/ http://purl.org/coar/access_right/c_abf2 |
| eu_rights_str_mv |
openAccess |
| dc.format.mimetype.spa.fl_str_mv |
application/pdf |
| dc.source.eng.fl_str_mv |
https://revistas.unal.edu.co/index.php/agrocol/article/view/45944/52516 |
| institution |
Universidad de Santander |
| bitstream.url.fl_str_mv |
https://repositorio.udes.edu.co/bitstreams/017203b7-748c-4b3c-95d1-47378a7590a8/download https://repositorio.udes.edu.co/bitstreams/d233eb9e-5386-478a-b23e-515aed323d44/download https://repositorio.udes.edu.co/bitstreams/bac814d2-c0a3-4f5a-a174-a45b3dc22270/download https://repositorio.udes.edu.co/bitstreams/c80c8599-e8d2-4089-9a0e-f51721d3e944/download |
| bitstream.checksum.fl_str_mv |
15c4eeff4aa36e72e710395e3c0af5af f7463490096660ab9260cd6686dfea36 38d94cf55aa1bf2dac1a736ac45c881c dd4f18765435966e9092591c62dd3ac5 |
| bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
| repository.name.fl_str_mv |
Repositorio Universidad de Santander |
| repository.mail.fl_str_mv |
soporte@metabiblioteca.com |
| _version_ |
1814159003378253824 |
| spelling |
Cabal, Diana Carolinac7c05aeb-2d9e-4da9-9840-5833ee11fca5-1Melo Ríos, Aslenis Emidiab540da0e-8b31-4e74-9b1c-7ee5d1d08571-1Lissbrant, Sofíad7d1e074-2ef5-4d0f-91c7-79977cffc063-1Gallego, Sonia94cea6db-58b1-4971-ba79-04ab6ad4ca6b-1La O Hechavarría, María de la Luz11741efa-2afe-4943-a71e-d22b9e924dc8-1Tofiño Rivera, Adriana Patricia7f04ceff-f997-4720-bed7-c14a437f75c9-12019-07-05T19:26:31Z2019-07-05T19:26:31Z201410 p.Nutritional deficiencies are common among children in Colombia, and innovative strategies and supplements are needed in order to effectively address this problem. For example, in Colombia, when measured as ferritin, iron deposits are deficient in 58.2% of children between two and eight years of age. If a formulation is made with highly nutritional ingredients, cookies will have the potential to be used as supplements in children's diets because of their simple manufacturing process, long shelf life, and high acceptability. This study aimed to develop biofortified cookies, based on a bean-cassava-wheat flour mix, for children. The methodology grouped several studies in order to define the best treatment for the production of bean flour and the flour mix to produce cookies, prioritizing the nutritional content and the microbiological and sensorial quality. A production procedure for bean-based flour, suitable for the production of cookies with adequate nutritional, sensorial and microbiological characteristics was obtained. Additionally, the rheological characteristics of the proposed flour mixes permitted other possible uses for the bread-making industry, substituting cereal flours with flours with higher micronutrient contents. However, further studies are needed to determine the nutritional effects of the regular ingestion of biofortified cookies on children.Las deficiencias nutricionales son comunes entre los niños colombianos y se requieren estrategias y suplementos innovadores para direccionar apropiadamente este problema. Por ejemplo, en Colombia, los depósitos de hierro según ferritina muestran un déficit del 58,2% en niños de dos a ocho años. Si se realiza una formulación con ingredientes de alto valor nutricional, las galletas tendrán potencial para su uso como suplementos dietarios en los niños debido a la simplicidad en su elaboración, durabilidad y aceptabilidad. Este estudio tiene como fin el desarrollo de galletas biofortificadas para niños, a partir de una mezcla de harinas de fríjol, yuca y trigo. La metodología, agrupó un conjunto de ensayos para definir el mejor tratamiento para la producción de harina de fríjol y la mezcla para la formulación de la galleta priorizando el contenido nutricional, calidad microbiológica y sensorial. Se obtuvo un procedimiento para la elaboración de harina de fríjol con características adecuadas a nivel nutricional, microbiológico y sensorial, utilizable en la elaboración de galletas. Las características reológicas de la mezcla de harinas propuesta también permiten otros posibles usos en la industria panificadora, sustituyendo la harina de cereal por harinas de alto contenido de micronutrientes. Sin embargo, se requieren estudios minuciosos en los niños para determinar el efecto de la ingesta regular de las galletas.application/pdf10.15446/agron.colomb.v32n3.459440120-99652357-3732https://repositorio.udes.edu.co/handle/001/3275engAgronomía ColombianaDerechos Reservados - Universidad de Santander, 2014info:eu-repo/semantics/openAccessAtribución-NoComercial 4.0 Internacional (CC BY-NC 4.0)https://creativecommons.org/licenses/by-nc/4.0/http://purl.org/coar/access_right/c_abf2https://revistas.unal.edu.co/index.php/agrocol/article/view/45944/52516BiofortificationNutrient deficiencyViscosity analysisSensory acceptanceBiofortificaciónDeficiencia nutricionalAnálisis de viscosidadAceptación sensorialHighly nutritional cookies based on a novel beancassava-wheat flour mix formulationGalletas con alto valor nutricional basadas en una nueva formulación de mezclas de harinas de fríjol, yuca y trigoArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1Textinfo:eu-repo/semantics/articlehttp://purl.org/redcol/resource_type/ARTinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/version/c_970fb48d4fbd8a85PublicationTHUMBNAILHighly nutritional cookies based on a novel beancassava-wheat flour mix formulation.pdf.jpgHighly nutritional cookies based on a novel beancassava-wheat flour mix formulation.pdf.jpgGenerated Thumbnailimage/jpeg1660https://repositorio.udes.edu.co/bitstreams/017203b7-748c-4b3c-95d1-47378a7590a8/download15c4eeff4aa36e72e710395e3c0af5afMD54TEXTHighly nutritional cookies based on a novel beancassava-wheat flour mix formulation.pdf.txtHighly nutritional cookies based on a novel beancassava-wheat flour mix formulation.pdf.txtExtracted texttext/plain51751https://repositorio.udes.edu.co/bitstreams/d233eb9e-5386-478a-b23e-515aed323d44/downloadf7463490096660ab9260cd6686dfea36MD53LICENSElicense.txtlicense.txttext/plain; charset=utf-859https://repositorio.udes.edu.co/bitstreams/bac814d2-c0a3-4f5a-a174-a45b3dc22270/download38d94cf55aa1bf2dac1a736ac45c881cMD52ORIGINALHighly nutritional cookies based on a novel beancassava-wheat flour mix formulation.pdfHighly nutritional cookies based on a novel beancassava-wheat flour mix formulation.pdfapplication/pdf320374https://repositorio.udes.edu.co/bitstreams/c80c8599-e8d2-4089-9a0e-f51721d3e944/downloaddd4f18765435966e9092591c62dd3ac5MD55001/3275oai:repositorio.udes.edu.co:001/32752023-10-10 17:20:45.376https://creativecommons.org/licenses/by-nc/4.0/Derechos Reservados - Universidad de Santander, 2014https://repositorio.udes.edu.coRepositorio Universidad de Santandersoporte@metabiblioteca.comTGljZW5jaWEgZGUgUHVibGljYWNpw7NuIFVERVMKRGlyZWN0cmljZXMgZGUgVVNPIHkgQUNDRVNPCgo= |