Development of cost-effective premixes for nutritious snacks
DOI:
https://doi.org/10.64876/radi.v23.85-92Keywords:
Alternative Flours, Cookies, Nutritional Value, Low cost, Picnic areasAbstract
Nutritional and low cost premixes were developed with potentiality to prepare traditional and gluten-free cookies that can be distributed as healthy snacks to school-age children in community kitchen. Oats, carob, whole wheat, rice, chickpeas and lentils flour were used. Traditional and gluten-free premixes had similar lipid, fiber, carbohydrate, iron and potassium content. Gluten-free premix had a higher protein and calcium content, while traditional premix had a higher zinc and magnesium content. The traditional cookie portion provided 157 kcal and the gluten-free portion 170 kcal, additionally their fiber, iron, calcium and potassium content were superior to similar commercial cookies. The price of traditional cookies were 8.5% lower and gluten-free cookies were 3.4% lower than commercial cookies. Therefore, developed premixes were nutritious, viable and adequate for healthy snacks.
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