Bocaditos saludables con bajo contenido de azúcar

Abstract

Recently in Argentina the cases of diabetes mellitus (type 2) in adults have increased considerably due to overweight, obesity and a sedentary lifestyle. This has generated a greater interest in functional foods, which provide health benefits due to their contribution of pre and probiotics, antioxidants, fibers, healthy fats, among others. In this work a healthy snack was prepared containing tubers, cereals, seeds that could provide soluble and non-soluble fibers, inulin that acts as an antiglycemic agent, phenols that are antioxidants and a mixture of fructose, glucose and collagen as a binder agent. The optimal composition of the binder was determined by an experimental design of mixture with restrictions (Design Expert), to determine the amount of glucose, fructose and collagen keeping the rest of the components constant. The maximum and minimum glucose and fructose content was restricted in order to obtain the highest proportion of collagen, while maintaining acceptable chewiness. The snacks were prepared and the formulation was optimized through texture profile analysis. Based on the obtained responses, 3 possible formulations emerged, the snacks were prepared and a sensory analysis was carried out. Chemical analysis was carried out for the formulation that emerged as the most accepted one.