Maize has antioxidant properties and a high amount of carbohydrates, while fish has high-quality proteins and unsaturated fatty acids. The goal of this study was to prepare a functional food enriched with protein and n-3 fatty acids from Scomber scombrus. A sensory analysis was carried out, along with a texture profile, color and proximate analyses, content of EPA+DHA, and shelf life analyses on five formulations of the snack produced. The best-accepted formula turned out to be the one containing 15% fish, and in comparison with the control, it displayed similar fracturability, less hardness, a higher amount of protein and lipids, and EPA+DHA (p ≤ 0.05), providing 14.6% of the daily recommended intake of EPA+DHA (30 g of product). The development of new products, such as the one proposed in this study, can be a new and healthy alternative to substitute other similar, commercially sold products with a lower amount of nutrients. Producción y caracterización de un aperitivo a base de harina de maíz y caballa atlántica (Scomber scombrus) RESUMEN El maíz tiene propiedades antioxidantes y contiene una gran cantidad de carbohidratos, mientras que el pescado posee proteínas de alta calidad y ácidos grasos insaturados. El objetivo de este estudio fue preparar un alimento funcional enriquecido con proteínas y ácidos grasos n-3 obtenidos de Scomber scombrus. Con este propósito se realizó un análisis sensorial, un perfil de textura, un análisis proximal y de color, de contenido de EPA + DHA y un análisis de vida útil en cinco formulaciones del aperitivo producido. La fórmula que registró mayor aceptación contiene 15% de pescado y, en comparación con el control, mostró fracturabilidad similar, menos dureza, mayor cantidad de proteínas y lípidos, así como de EPA + DHA (p ≤ 0.05); además, proporciona 14.6% de la ingesta diaria recomendada de EPA + DHA (30 g de producto). La elaboración de nuevos productos, como el propuesto en este estudio, puede ser una alternativa novedosa y saludable para sustituir productos similares que contienen menor cantidad de nutrientes y se venden comercialmente, ARTICLE HISTORY
Trans-fat legislation forced the food industry to reformulate its products. Tropical fats are semi-solid edible vegetable fats and natural sources of symmetrical stearic-rich triacylglycerols (TAGS). These fats do not contain trans-fat but have a high percentage of saturated fats. To lower saturated fatty acid content, tropical fats are blended or interesterified with vegetable oils to obtain free trans-fat, low-saturated fat shortenings. These formulations, improved from the nutritional point of view, widen tropical fat applications in margarines, non-dairy creams, shortenings for bakery and frying, chocolate, and confectionery. In this chapter, the physicochemical properties of hydrogenated oils are compared to those of tropical fats, and several successful examples of tropical fat formulations used as trans-fat alternatives are reported.
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