Sensory Quality and Acceptability in Mesquite Flour Complemented- and Mineral- Fortified Cookies Sensory Evaluation In Fortified Cookies

Macias Sara , Lopez Carlos , Costa Karina,Generoso Silvina

This study examined the sensory properties in cookies with varying levels of Fe and Zn in prototipes of cookies in order to understand the impact of fortification. Understanding the impact of fortification can be used in without adversely affecting the  sensory properties.

These results suggest that a Fe and Zn fortification is possible in (orange and chocolate taste) cookies, made with wheat and mesquite flour and oat without significant impact to sensory perceptions.

Practical applications:

It is known that iron, calcium and zinc are regarded as micro nutrients critical minerals because they are usually present in substantially lower levels than those recommended, Local nutritional studies are in agreement with these assertions. In order to satisfy people’s daily nutrient requirements, mineral is added to some food products.  However, iron-fortified foodstuffs are characterized by dark colors, metallic taste, and low consumer acceptance.

This work was chosen to develop cookies because these are a fortification vehicle with a high level of acceptability, mainly for children, due to their attractive features.  Furthermore, because of their long shelf life, cookies can be produced and distributed at a large scale.

In this context, it seems interesting to propose that Government’s social nourishment programs include foodstuffs exhibiting nutritional characteristics that offset the deficiencies detected and sensory attributes which make them eligible.