Bocaditos saludables con bajo contenido de azúcar

Nora Alejandra Comelli; María Magdalena Costazo; Juan Manuel Quiroga; Darío Mora

doi:10.26461/23.05

Autores

Nora Alejandra Comelli Facultad de Ingeniería y Ciencias Agropecuarias (FICA), Universidad Nacional de San Luis. Villa Mercedes, San Luis, Argentina. Intituto de Investigaciones en Tecnología Química (INTEQUI)-CONICET. Villa Mercedes, San Luis, Argentina. https://orcid.org/0000-0002-5932-0805
María Magdalena Costazo Facultad de Ingeniería y Ciencias Agropecuarias (FICA), Universidad Nacional de San Luis. Villa Mercedes, San Luis, Argentina. Intituto de Investigaciones en Tecnología Química (INTEQUI)-CONICET. Villa Mercedes, San Luis, Argentina. https://orcid.org/0000-0001-6727-4274
Juan Manuel Quiroga Intituto de Investigaciones en Tecnología Química (INTEQUI)-CONICET. Villa Mercedes, San Luis, Argentina. https://orcid.org/0000-0001-9740-480X
Darío Mora Facultad de Ingeniería y Ciencias Agropecuarias (FICA), Universidad Nacional de San Luis. Villa Mercedes, San Luis, Argentina. https://orcid.org/0000-0002-7149-2255

DOI:

https://doi.org/10.26461/23.05

Palavras-chave:

topinambur, diabetes, índice glicêmico, carga glicêmica

Resumo

Recentemente na Argentina os casos de diabetes mellitus (tipo 2) em adultos aumentaron consideravelmente debido ao excesso de peso, obesidade e sedentarismo. Isto tem gerado um maior interesse pelos alimentos funcionais, que proporcionam benefícios à saúde devido à sua contribuição de pré e probióticos, antioxidantes, fibras, gorduras saudáveis, entre outros.

Neste trabalho elaborou-se um sanduíche saudável com tubérculos, cereais, sementes que pudessem fornecer fibras solúveis e não solúveis, inulina que age como antiglucemiante, fenóis que são antioxidantes e uma mistura de frutose, glicose e colagénio como ligante de todos os ingredientes. A composição ideal do aglutinante foi determinada por um projeto experimental de mistura com restrições (Design Expert), mantendo o resto dos componentes constante. O teor máximo e mínimo de glicose e frutose foi limitado para obter a maior proporção de colagénio, mantendo uma mastigabilidade aceitável. Os petiscos foram preparados e a sua formulação optimizada por análise de textura. Com base nas respostas obtidas, surgiram 3 possíveis formulações, foram elaborados os aperitivos e realizou-se uma análise sensorial. Detectou-se um de maior aceitabilidade e procedeu-se à sua análise química.

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