Development of functional dietetic snack using black carob flour (Prosopis nigra) and discarded blueberries (Vaccinium corymbosum L.)
2022
Verónica Nancy Miranda | Enzo Goncalvez de Oliveira | Ana Paula Olivares La Madrid | Agustina Marcela Lotufo Haddad | Adriana Noemí Ramón | Fernando Josué Villalva
Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob flour and discarded blueberries, and to evaluate its chemical and functional composition. Methods: Three formulations were prepared using different proportions of wheat flour and black carob flour: 60:40; 50:50; and 40:60, respectively. Proximal chemical composition was determined by the procedures of AOAC methods and functional properties were also analyzed. Results: Three dietary snacks were obtained, which showed a caloric reduction of 20 - 23%. In all snacks, an increase in protein content of more than 60% was achieved and a higher total dietary fiber content (DS2) was observed compared to commercial snacks. All formulations showed a reduction in bioactive compound content during processing. Conclusions: The snacks showed functional properties, higher protein content and a reduced total caloric value compared to commercially available products. DS2 was the snack with the highest antioxidant activity and, according to fiber values, is a product with “high fiber content”. Despite the losses caused by the cooking process in the content of bioactive compounds, the antioxidant activity was greater than 50% in all the snacks produced.
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