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Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of the work was to develop a sweet cookie with whey. The flour-whey ratio was defined by a two-component IV-optimal mixture design, with wheat flour levels between 52 and 55% and whey between 3.5 and 6.5%. The attributes sensory evaluated were: typicality of flavor, fragility, hardness, ease of disintegration in the mouth and crunchiness, using a continuous intensity scale 10 cm long, delimited at the ends of the segment with increasing intensity. To achieve the best combination, global quality was considered as the response variable. A mathematical model was obtained for each attribute analyzed. The results were optimized, selecting as the optimal formula the one containing 4.25% whey and 54.25% wheat flour. [ABSTRACT FROM AUTHOR]

The shelf life of the sweet cookie made with 20% cassava flour and 80% wheat flour, packed in a low density polyethylene bag, packed in a cardboard box and stored at room temperature was determined. Three batches of cookies were made and the descriptive sheet of the freshly made product was prepared. During the storage, moisture determinations were made and the overall quality was evaluated on the basis of the attributes of odor and flavor typicalities, hardness, crispness and ease of disintegration in the mouth. Shelf-life estimation was determined by regression analysis based on the hazard function for incomplete failure data, with a maximum of 5% of spoiled units. Overall quality was taken as the response variable and the results were fitted to the Weibull distribution. The estimated shelf-life time for the cookie was 54 ± 2 days. [ABSTRACT FROM AUTHOR]

The objective of this study was to evaluate the addition of quinoa flour (HQ) in wheat flour (HT) cookies with oats, its effect on physicochemical, textural and sensory properties. The properties such as water absorption (CAA) and oil (CAAc) of the flour mixtures for the preparation of cookies were also analyzed. Three treatments with different levels of Oat flakes and HQ were evaluated, T0: 15% and 0%, T1: 10% and 5% and T2: 5% and 10%. It was found that the HQ and Oats affect the CAA of the flours, since T1 (186.62 ± 3.25%) and T2 (184.71 ± 3.62%) decrease with respect to the control sample (194.23 ± 3.57%), while the CAAc benefits, T2 presented the maximum value (169.05 ± 7.84%) with respect to the control sample (147.79 ± 4.68%), and the humidity of the mixtures presented significant differences (5.36 ± 0.38%, 6.42 ± 0.24% and 6.13 ± 0.07%). In the biscuits, differences were found in the moisture content of T0 (0.47 ± 0.03%) and T1 (0.42 ± 0.02%) compared to T2 (0.62 ± 0.05%). evidenced significant differences in water activity for all treatments; No differences were found in the extension ratio and the evaluated textural properties are affected by the addition of HQ, mainly hardness. Significant differences were also found in color, mainly the L* and a* parameters for the T1 and T2 treatments. Finally, in the sensory evaluation carried out by a panel of 56 people, the accepted treatment was T1 (73% preference). The nutritional composition of the cookies demonstrated a high protein content compared to other products, generating possibilities for the development of baked products with high nutritional value. [ABSTRACT FROM AUTHOR]

The bromatological and sensory characterization of the sweet cookie with rice flour was carried out. Its shelf-life will be extended at room temperature, packed in flexible low-density polyethylene bags. The cookies were sensorially evaluated with a 10 cm linear scale structured with intensity categories for the evaluation of odor, flavor, crispness, and ease of disintegration in the mouth, and with quality categories for overall quality. Results were processed as incomplete failure data by Weibull analysis. The cookies appeared 3.8% moisture; 6.5% protein, 15.3% fat, 2.4% ash and 71.9% carbohydrates. The decrease in the global sensory quality of the product was given by the appearance of a rancid smell and taste, loss of crispness, insufficient disintegration, which caused the rejection of the samples. The estimated shelf-life time for the cookies was 31 days. [ABSTRACT FROM AUTHOR]

The exploitation of coffee at a global scale increases constantly due to the high demand for this beverage. This activity generates a large number of by-products that are generally discarded, producing a negative environmental impact. In this context, the aim of this study is to take advantage of these elements in different markets of the food industry. There is scarce information on the sensory acceptability and consumer perception in food applications of these by-products. The objective of this study was focused on evaluating these elements, in three conditions: blind, expectant, and informed, of beverages and cookies made with coffee by-products. The acceptability of the products was evaluated by means of a hedonic scale and the Check All That Apply (CATA) test was applied to determine the consumers' perception, both tests in the three evaluation conditions. In general, the acceptability of the beverages was between "I slightly dislike" and "I neither like nor dislike", according to the concentration. The 250 g/L beverage presented a significantly higher acceptability and according to the evaluation condition, the acceptability was higher in the expectant condition. As for the cookies, the acceptability categorized them as products that are slightly disliked to quite liked, there were no significant differences, so it can be deduced that the acceptability of the cookies was not influenced by the amount of byproduct used nor by the evaluation condition. It could be concluded that consumer acceptability and perception of new products can be influenced by the type of product and the information the consumer has about it. [ABSTRACT FROM AUTHOR]

Cured products in pieces occupies a large part of the activity in the Cuban meat industry. The lack of homogeneity in sensory quality and product yields is related to the production methods, so it was proposed to evaluate the injection and cooking methods used, valuing both legs differently from 12 pigs, through the organoleptic, chemical, physical, microbiological characteristics and the determination of yields to select the best method. The combination of multi-needle injection and steam cooking was the best method, higher yields, excellent sensory results, considerable economic contribution and a lower consumption rate were obtained. [ABSTRACT FROM AUTHOR]

Introduction: Moringa oleifera is a plant with nutritional and antioxidant properties that contribute to well-being and diseases prevention. Bakery products are considered a mass consumption and even dietary food. Their acceptance is given by its easiness of transport and its long conservation periods. Objective: To evaluate the nutritional contribution of the cookies and cakes elaborated with moringa dry pods flour and their quality after 30 days of its elaboration. Materials and Methods: Cookies and cakes were elaborated by traditional method with compound flour (30 % moringa and 70 % wheat) that obtained the biggest acceptance. both products chemicalphysic properties and nutritional parameters were determined according the COVENIN norms. The useful life time was determined during four weeks. Results and Discussion: Both products, cookies and cakes elaborated with moringa dry pods flour, presented a superior content of proteins that the established for the norm. In cookies the humidity was inferior to the one required and it didn't allow microbial contamination, not happening the same for the cakes. The quality of the cookies and cakes stayed respectively until 30 and 15 days. Conclusions: Partial substitution of moringa dry pods flour in cookies and cakes elaboration increases its nutritional value, maintaining its quality respectively during 30 and 15 days. [ABSTRACT FROM AUTHOR]

The objective of this contribution is to evaluate the weekly price dynamics of the biscuit sector in the framework of an economy with moderate inflation, such as Argentina. Using weekly frequency data, five versions of the function that relate cookie price weekly variations with their possible determinants are estimated. Four of these estimates have been obtained using generalized least squares (GLS), while the rest corresponds to a specification with random effects (RE). Possible influences of the supply level concentration, the features of each product (size, flavour and type), the exchange market situation, certain temporary effects and the variations in the prices of inputs on the price dynamics of the cookies are identified. However, only the effects of changes in input prices were robust. The sign of these robust effects always coincides with the expected values, with the exception of the case of wheat flour. [ABSTRACT FROM AUTHOR]

The effect of different percentages of wheat flour substitution by soy protein isolated on the rheology of the masses and on the organoleptic, texture and nutritional characteristics of the product was evaluated. An experiment design of a factor (replacement percentage) was utilized and the percentage of optimal supplements was determined. The addition of protein significantly affected (p = 0.05) texture attributes. As the percentage of addition increased the fracture force (R² = 97%), the product's crunch attribute (R2 = 96%) and the ease of disintegration in the mouth (R² = 94%) decreased, while the perception of granularity in the mouth increased (R² = 98%). The cookies with 20.17% protein was the optimal formulation, with 17.44% protein, enriched with dietary fiber (5.06%) and can be considered as a source of magnesium, calcium, iron and zinc. [ABSTRACT FROM AUTHOR]

This work was based on making a cookie based on yacon flour (Smallanthus sonchifolius); where the functionality of the cookie was evaluated by replacing wheat flour with yacon flour in order to obtain a product with attractive physicochemical properties and sensory printing, as well as improving nutritional quality. Cookies made from yacon flour had significant differences (p>0.05) from the standard cookie (GP) in the following chemical components: protein, ash, dietary fiber, iron and calcium. In conclusion, the use of yacon flour in a ratio of 30%, proved an adequate ingredient in the production of biscuits with a sensory acceptability almost identical to the biscuit made with wheat flour, constituting a quality food alternative, as well as a source of protein, dietary fiber, iron and calcium. [ABSTRACT FROM AUTHOR]

Copyright of Themis: Revista de Derecho is the property of Themis Asociacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Jurídica de Castilla y León is the property of Junta de Castilla y Leon, Direccion de Servicios Juridicos and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this research was to evaluate the sensory, microbiological and bromatological quality of biscuits made from amaranth, quinoa and wheat flour. Three treatments were evaluated: T1 (10% amaranth flour, 10% quinoa flour, 80% wheat flour); T2 (10% amaranth flour, 90% wheat flour) and T3 (10% quinoa flour, 90% wheat flour). A hedonic scale of preference was applied with 30 people. The results of the sensory evaluation did not show significant differences between each of the treatments. Laboratory analyzes of the best treatment show a moisture content of 6.25%, 9.58% protein and absence of mesophilic aerobes. It is concluded that the combination of amaranth, quinoa and wheat flours is feasible for cookie making. [ABSTRACT FROM AUTHOR]

Copyright of Diaeta is the property of Asociacion Argentina de Dietistas & Nutricionistas Dietistas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

General Data Protection Regulation introduced rules regarding the extraterritorial applicability of its rules, according to which organizations located outside the European Union may be subject to it, including its sanctioning regime. This articles provides for an analysis of the scope of the extraterritorial applicability, as well as of the opinion of the competent EU authorities on this territorial scope. [ABSTRACT FROM AUTHOR]

The programmatic sale of behavioural advertising involves, in almost all cases, the installation of tracking tools (including cookies) in order to create profiles of users based on their tastes and preferences. Subsequently, these profiles are transferred to advertisers and intermediaries so that they can place -automatically- advertisements adjusted to each user's profile. Given that this process entails personal data processing, this article will analyse, from a data protection and information society services laws point of view, the requirements that companies have to take into account in order to participate in the complex system of programmatically selling behavioural advertising. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the inclusion of cooked quinoa flour Altiplano (HQA), soluble fiber of tara endosperm (FST) and insoluble of agave leaves (FIA) on sensory properties of cookies and their physiological response in rats. Sensory tests were performed with the participation of consumers by hedonic test with unstructured scale. For the biological evaluation, 20 Holtzman rats were used that received during 30 days the diets containing cookies with: T1 = wheat flour, T2 = 15% HQA, T3 = 2.85% FST + 2.85% FIA, T4 = 15% HQA + 2,85% FST + 2.85% FIA. The determination of apparent biological value (VBA) and somatic indicators (body mass index, Lee index, thoracic and abdominal circumference) was made. The data were analyzed under a completely randomized design and for comparison of means the Tukey test was used by the Minitab v.17.1.0 program. Cookies containing quinoa had greater acceptability (p < 0.05) compared to the other treatments. There were no differences (p > 0.05) between the treatments for VBA and somatic indicators. The cookies including quinoa cooked Altiplano, independently or in combination, had greater apparent digestibility and acceptability by consumers; moreover, all the treatments maintained an adequate physiological response in rats. [ABSTRACT FROM AUTHOR]

Copyright of Agro Productividad is the property of Colegio de Postgraduados and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Introduction: In the last years the consumption of linseed (Linum usitatissimum L.) has increased due to his benefits to the health, attributable principally to his content of oily acids omega 3, lignanos, and dietary fiber. The aim of this investigation was formulated and to evaluate the physicochemical, microbiological and sensory quality of a product type cookies elaborated based on flour of linseed as main ingredient. Materials and Methods: 12.5% flaxseed was used to make the biscuits, which was used to develop two types of biscuits (linseed and oats / linseed and whole wheat flour). Subsequently to these products the microbiological and sensorial physical-chemical analyzes were carried out. Results: Cookies formulated with LA and LHTI had higher protein, fat and fiber content compared to control (commercial cookie). The biscuit made with flax and oats (LA) presented the highest values of proximal analysis, with a protein content of 12.93%, 15.32% fat and 12.45% fiber. Both formulations (LA / LHTI) met all the microbiological requirements established by the COVENIN regulation. In the sensory analysis, the cookies obtained a high degree of acceptability, showing more preference for the cookie. Conclusion: Flaxseed can be used for the enrichment of cookies, since it is possible to substitute 100% wheat flour for linseed meal, obtaining products that are nutritionally improved and acceptable to consumers. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The tapirama (Phaseolus lunatus) is a legume found in much types of tropical environment, in the humid and dry tropics. Its fruits are dark green and yellow pods that contain some kidney-shaped grains. It has high nutritional value due to its high protein content (25.09%). Its growth and reproduction in the Paraguaná Peninsula of the State Falcón are typical reaching to four reproductive cycles per year. The composite flour technology began to be used to demonstrate the legume-based nutritional abilities to make cookies. The purpose of this study was to determine the proximal analysis of wheat- tapirama- flour- based cookies from pueblo Nuevo de Paraguaná. Analyzes were carried out by methods standardized by AACC and COVENIN norms. In cookies, the characteristics of best formulation 50:50 tapirama wheat were protein whose percentage was (15,70%), total carbohydrate (72.67%); fat (2.62%); moisture (3,9%); ash (2.08%); fiber (3.03%); minerals: K (1.05%); Na (4.05%); Fe (0.34%); Mn (0.04%); Ca (0.4%); Mg (2.86%); P (0.003%) and Cu (0.06%). The legume-based flours that are rich in protein, fiber, carbohydrates and minerals associated with wheat, improve the nutritional quality. [ABSTRACT FROM AUTHOR]

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Twenty two triticale genotypes were analyzed for grain yield, cookie-making aptitude and some physical and physico-chemical factors affecting whole flour quality. Values of particle size index (PSI), alkaline water retention capacity (AWRC) and solvent retention capacity (SRC) for water and solutions of sodium carbonate, lactic acid and sucrose were higher than those ones published for white flours. The analyzed factors were not associated with cookie-making properties and the first two principal components could not explain the total variability of the assay. Although Cananea was the most suitable triticale cultivar in terms of cookie-making quality and grain productivity, two experimental lines were found among others with promising characteristics for such a kind of use. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the textural parameters of cookies from the municipality of Cerete (Cordoba). Proximate composition of the samples was analyzed, unidirectional compression and break tests on three points using a texture analyzer were applied, and a sensory evaluation was conducted. A univariate completely randomized experimental design and analysis of variance to determine the influence of the thickness of the cookies in the proximal, texture and sensory parameters was used. Thicker samples showed lower moisture content; thickness did not influence the content of protein, ash, fat, fiber, carbohydrates and calories. Thicker cookies showed higher values of firmness, consistency, maximum strength and stiffness. Between firmness, consistency, fracturability, a direct and highly significant correlation was presented. Thickness influenced the variation of texture parameters; such variations were explained from changes after heat treatment such as starch gelatinization, protein denaturation and reduction of moisture content. The results were consistent with those reported by other authors in cookies made with vegetable flour. Cookies showed good sensory acceptance, and the thicker presented the best hardness approval. [ABSTRACT FROM AUTHOR]

The objective of this study was the chemical, instrumental and sensory characterisation of eight preparations of cookies enriched with black skipjack (Euthynnus lineatus). The flash profile technique was used by a trained panel of six judges to record the sensory attributes; a sensory space was built using a generalised procrustes analysis. An analysis of variance was applied to determine the significant differences between the chemical and instrumental data; a correlation among the chemical, instrumental and sensory data was obtained with a multiple factorial analysis and the Rv coefficient. The results showed that the flash cookies were significantly different (p < 0.05) with respect to the content of protein, lipids and the water activity; the panel generated 42 sensory attributes, of which the brown colour, hardness in the mouth, hardness to the touch, sweet, and fishy odour and aroma were significantly correlated with the contents of protein, lipids and the water activity, and a value of Rv = 0.72 was obtained. In conclusion, a strong correlation was determined among the chemical and instrumental data and the sensory vocabulary generated by the panel. [ABSTRACT FROM AUTHOR]

Copyright of BIOAGRO is the property of Revista BIOAGRO and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista CienciaUAT is the property of Universidad Autonoma de Tamaulipas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction. The nutritional deficiency of certain minerals, such as iron, affects people worldwide and affects their health depending, mainly, on the incidence degree and the magnitude of such deficiency. Spinach is one of the vegetables in which iron is more abundant, and this is why this research work evaluates this micro mineral in a bakery product: The cookies or biscuits usually consumed by Colombians in their daily diet. In the process and the development of new technologies, the quantification of vitamins and minerals that intervene in food is essential. Analytic chemistry has played a primordial role in it, because its methods generate very exact results and they do soin a practical way. Objective. The ferrous iron Fe2+ present in three matrices was counted. These matrices are: Spinaciaoleraceaspinach, the unchlorinated wheat flour and a classic mass for enhanced biscuits with and without spinach pulp in its formula, aiming to observe the possibility of a direct fortification with iron, by the use of a vegetal matrix, such as spinach, for a bakery finished product. Methodology. Fe2+ was quantified in every proposed matrix by the use of UV Visible spectrophotometry, with the ortho-phenanthroline method. Results. A 7,93 mg /L iron concentration was found in the mass with added spinach and for the control mass, it was 3,56 mg/L. This means a 4,37 mg/L increase. Conclusion. The significant difference in the iron concentration analysis evaluated in the samples, demonstrates the functionality of spinach because of its high iron content. This result can be used to fortify bakery products and other alimentary matrices. [ABSTRACT FROM AUTHOR]

Copyright of Revista de Derecho UNED is the property of Editorial UNED and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The objective of this research was to study the fatty acid composition and presence of trans (TFA) in cookies and cake mixes of different classifications of high consumption in Venezuela. Proximate analysis was performed for each food product compliance with standards COVENIN and AOAC. The identification and quantification of the fatty acids was performed by gas chromatography (GC) after methylation. The main fatty acids present in the cookies were: lauric (C12:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0), oleic(C18: 1Δ9c), linoleic (C18: 2Δ9c, 12c), linolenic (C18: 3Δ9c,12c,15c) and arachidic (C20:0), as showed the presence of TFA elaidic (C18: 1Δ9t), linolelaidic fatty acid (C18: 2Δ9t,12c) although this last only for some products. Were obtained between 42-63% saturated fatty acids (SFA), 30-42%monounsaturated fatty acids MUFA), 6-17% for polyunsaturated fatty acids (PUFAs) and from 0.1 to 2% of TFA in biscuits , and cake mixes between 32-83% AGS, 6-24% of MUFA, 8-43% PUFA, and 1.5-2% in TFA, with variations according to the matrix and product type. It is concluded that food products studied showed the highest content of saturated fatty acids, and the lowest in AGT,considered "zero trans" according to MERCOSUR, thus contributing to the creation of a national database on the composition of fatty acids in these products. [ABSTRACT FROM AUTHOR]

Molasses employed for human consumption are known as edible molasses and for this purpose are only used those obtained from sugar cane. In Cuban sugar industry, molasses drained after the second extraction of sugar crystals are called molasses B, and just that kind was selected for this work, making use of their composition, availability and cost. They contain an important amount of minerals, and also vitamins from the B-complex, including a significant content of folic acid. Refined sugar was substituted by about 50% of molasses, to prepare cookies with high content of dietetic fibre. Formulations included cacao, salt and flavors of lemon, vanilla, chocolate and cinnamon. Sensory evaluation qualified resulting cookies as very good. On a theoretical base, minerals content in cookies was high and could supply an important part of the daily requirement. [ABSTRACT FROM AUTHOR]

The total substitution of defatted dry milk (DDM) by modified soy milk powder (MSMP) elaborated with soy solids, sweet cheese whey, sunflower oil, sugar an glycerol monoestearate was evaluated in a buns bread and a cookie with integral flour, both with 3% of milk (flour base). The height, diameter, moisture, pH and sensorial characteristics of bread and cookie were evaluated. In addition the bread specific volume and crumb penetrability was determined and also the shelf life of cookie. The total substitution of DDM by MSMP didn't modify the physicochemical or sensorial characteristics of bread. In the cookies some differences in the typical smell and flavour happened although they kept their score as very good, with a slighter longer shelf life of three days. [ABSTRACT FROM AUTHOR]

Introduction: Inulin is a prebiotic with potential benefit in cardiovascular risk factors. The aim of our work is to evaluate in obese patients the effect of a inulin enriched cookie on cardiovascular risk factors. Material and methods: 34 patients were randomized in both branches: group I (inulin enriched cookie) Gullon SL® and group II (control cookie). Previous and after 1 month of the treatment, a nutritional and biochemical study was realized. Results: 15 patients finished the protocol in each group. In group I, an increase in soluble fiber intake (inulin) was detected. In this group a significant decrease of total cholesterol (223.1 ± 45.3 mg/dl vs 208.8 ± 33.1 mg/dl; p < 0.05) and LDL cholesterol (142.9 ± 39.2 mg/dl vs 131.4 ± 28.6 mg/dl; p < 0.05) was reached. A non significant improvement in insulin levels and HOMA was detected in inulin-enriched cookie group, too. Anthropometric parameters did not change in both groups. The increase in soluble fiber intake did not produce any gastrointestinal adverse effect. Conclusion: The increase of fiber intake (3 g of inulin) from an enriched cookie reduced LDL cholesterol levels in obese patients. [ABSTRACT FROM AUTHOR]

The aim of this work was to determine the shelf life of cookies Riki. Physic - chemical and sensory analysis at the beginning, were determined in accordance to national quality standards, and in the time until the product fault. It was determined the thickness and the water vapour permeability to the packaging material as well as the resistance to the thermal sealing of the bags. The shelf life of cookies "Riki" packed in metalized polypropylene in packages of 140 g was 226 days. [ABSTRACT FROM AUTHOR]

The aim of the present work was to determine the shelf life of sweet cookies "Salvita". Physic-chemical and sensory analysis at the beginning, were determined in accordance to national quality standards. Sensory analysis was also performed at the equilibrium. The moisture adsorption isotherm was made according to the Landrock and Proctor method. The water vapour permeability package was determined. Results for Guggenheim, Anderson and Boer model fitted was highly significant. Sweet cookies were sensory accepted up to 53.3% of the equilibrium relative humidity. The shelf life was determined by a mathematical model. The shelf life of sweet cookies packed in bio-oriented polypropylene of 47, in storage conditions of 30°C and 85% HR was 65 days. [ABSTRACT FROM AUTHOR]

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Protein enriched sweet cookies were formulated by substitution of wheat meal by minced hake and addition of ferrose sulphate Substitutions of 0, 15, 20, 25 and 30% were evaluated. Dough characteristics and sensory evaluation determined 20% of minced hake substitution as the most adequate. The defined formulation presented protein values of 10,15%, 477,71 kcal and 5,4 mg iron by 100 g, covering 43,5% of the protein requirement for children between I and 3 years and 21% of children 10 to 12 years requirement. Nutritional values overcame essential aminoacids contents of the non enriched formulation, however lysin, tryptophan and threonine were limitant aminoacids. [ABSTRACT FROM AUTHOR]

The objective of the present work was to determine the shelf-life of soda cookies packed in bags of complex material of 0.5 kg. The cookies were evaluated initially to check the execution of their specifications of quality regarding humidity content and sensorial evaluation. The sensorial evaluation was carried out with 6 trained panelists, who made an initial description of the product and they evaluated it quantitatively by means of the Analytic Procedure of Sensorial Evaluation of cookies until the failure. The packaging material was identified and it was determined the thickness and the water vapor permeability. Thermal seal resistance was also determined to different closings of the bag. The shelf-life of soda cookies packed in bags of complex material of 0.5 kg was 90 days. [ABSTRACT FROM AUTHOR]