¬¬Enriquecimiento de una galleta de trigo mediante la sustitución parcial con chía (Salvia hispanica L.)

Abstract

Cookies are among the most popular and consumed products in Ecuador. However, the fast pace of life of consumers creates a need for foods that are easy to access, quick to consume, and benefit their health. Chia (Salvia hispanica L.) is a pseudocereal with diverse functional properties, named as a superfood for its high amount of protein, antioxidants, fiber and fatty acids, beneficial to humans. This study aims to solve this social problem by generating a cookie with a higher amount of protein, fiber, and vitamins. Three formulations were proposed with a partial substitution of 10 percent of wheat flour. The ingredients were mixed to form dough that was laminated and baked. The best formulation was determined through sensory analysis, and proximate and oxidative rancidity analyses were developed. Hardness and fracturability were measured between the treatments. Sensory analysis determined formulation 544 to be the best, highlighting significant differences in color and flavor attributes among the three types of cookies. Proximal analysis showed an increase in protein and fiber contents in the best formulation, indicating nutrient enrichment. Rheological analysis showed an increase in the hardness of treatment 197 compared to the other treatments. Finally, oxidative rancidity analysis determined a shelf life of 304 days in the best formulation with a microbiological analysis that guarantees the safety of the product during storage.