Uso de harina de cotiledón de algarrobo (Prosopis chilensis (Mol) Stuntz) como fuente de proteína y fibra dietética en la elaboración de galletas y hojuelas fritas

Los aminoacidos limitantes en la proteina de algarrobo chileno son isoleucina, treonina y metionina/cisteina. La mezcla de cereales y leguminosas, permite mejorar el balance aminoacidico, ya que las leguminosas tienen mas lisina y los cereales son mas ricos en aminoacidos azufrados. Debido al interes nutricional del cotiledon de algarrobo, se evaluo la incorporacion de harina de cotiledon de algarrobo (HCA) en la elaboracion de “snack” dulces y salados. Se prepararon galletas dulces y hojuelas fritas saladas con 0 por ciento, 10 por ciento y 20 por ciento de HCA. En las harinas se determino, color, granulometria, humedad, composicion proximal, lisina disponible, fibra dietetica total, soluble e insoluble. A las galletas y hojuelas se les determinaron las mismas caracteristicas fisicas y quimicas (excepto granulometria) que las harinas; ademas se determino actividad de agua, peso y dimensiones y se calculo el aporte calorico. Se evaluo la calidad y aceptabilidad sensorial de ambos productos. Destaca el alto contenido de proteinas, lipidos, cenizas, fibra cruda (63,6; 10,2; 4,3 y 4,2 g/100g bms, respectivamente), lisina disponible (62,4 mg/g proteina) y fibra dietetica total (24,2 g/100g bms) de la HCA. Tanto en las galletas como en las hojuelas con HCA, aumenta significativamente el contenido de proteinas, lipidos, cenizas, fibra cruda, lisina disponible (desde 15,5 a 19,3 y de 20,3 a 29,6 mg lisina/g proteina, respectivamente) y fibra dietetica total (de 1,39 a 2,80 y de 1,60 a 5,60 g/100g bms, respectivamente). Todos los tratamientos de galletas fueron igualmente aceptados (“me gusta mucho”); las hojuelas, con 10 por ciento de HCA presentaron la mayor aceptabilidad (“me gusta medianamente”). Se puede concluir que la incorporacion de HCA en la elaboracion de galletas y hojuelas fritas aumenta el aporte de lisina disponible, su contenido de proteinas y fibra dietetica, mejorando la relacion fibra soluble/ insoluble, sin afectar sus caracteristicas fisicas...(AU) Limiting amino acids of the protein from chilean “algarrobo” are isoleucine, theronine and methionine/cyteine. Cereals and legume blends allow to improve the amino acid balance, since legume have more lysine, and cereals are richer in sulphur amino acids. Due to the nutritional interest of “algarrobo” cotyledons, the use of “algarrobo cotyledon” flour (ACF) in sweet and salty snack manufacture was evaluated. Cookies and fried salty chips with 0 percent, 10 percent and 20 percent ACF were prepared. Flours were analyzed for color, particle size, moisture, proximate composition, available lysine, and soluble, insoluble and total dietary fiber. Cookies and chips were analyzed for the same characteristics (except for particle size); besides there were determined water activity, weight and size of the units, and also, the caloric value was computed. Sensory quality and acceptance of both products were evaluated. It is noticeable the high amount of protein, lipids, ash, crude fiber (63.6; 10.2; 4.3 and 4.2 g/100g dmb, respectively), available lysine (62.4 mg/g protein) and total dietary fiber (24.2 g/100g dmb) of ACF. Both, cookies and chips with ACF, showed a significant increase in the amount of protein, lipids, ash, crude fiber and, available lysine (from 15.5 to 19,3 and from 20.3 a 29.6 mg lisina/g protein, respectively), and total dietary fiber (from 1.39 to 2.80 and from 1.60 a 5.60 g/100g dmb, respectively). All of the cookies trials were well accepted (“I like it very much”); chips with 10 percent of AFC showed the highest acceptance (“I like it”). It can be concluded that the use of ACF in cookies and chips manufacture increases the contribution of available lysine; their protein and dietary fiber content, improving the soluble/insoluble fiber ratio, without affect neither their physical nor their sensory acceptance.(AU)