Elaboración de galletas a base de harina de higo (Ficus carica) y harina de avena (Avena sativa) utilizando tres tipos de edulcorantes (panela, azúcar blanca y eritritol) para jóvenes adultos de 18-25 años

Abstract

Cookies are one of the most desired snacks for both children, youth, and adults. However, a large part of the biscuit industries makes their products from refined wheat flour, butter, highly caloric sweeteners and ingredients whose nutritional contribution is low. In this study, the elaboration of cookies from fig flour (Ficus carica) and oat flour (Avena sativa) using three types of sweeteners (panela, white sugar and erythritol) was proposed for young adults aged 18-25; with the purpose of providing a food with a sensory, physical, and nutritional composition that adapts to the requirements of consumers. For the development of the investigation, different formulations were used in relation to the proportions of fig flour (HH) and oat flour (HA) (30:70, 50:50 and 70:30), in addition to the type of sweetener (panela, sugar and erythritol). To determine the best treatment, sensory parameters (color, odor, taste, texture, and acceptability) were evaluated using an incomplete block design, and textural properties using a Brookfield texturometer. The best formulation obtained was a1b1 (30 percent HH, 70 percent HA and sweeteners). The proximal analysis of the best treatment was obtained: 2.90 percent moisture, 8.23 percent protein, 16.22 percent fiber, 20.77 percent fat, and an energy content of 419 kilocalories per-100 grams of product. The cookie could be an alternative to complement the diet of people between 18 and 25 years of age.