Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability

Autores
Lingiardi, Nadia; Godoy, Ezequiel; Arriola Ramirez, Ileana Norma; Cabreriso, María Soledad; Accoroni, Cecilia; Balzarini, María Florencia; Arribas, Alberto; Reinheimer, María Agustina
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Purpose: This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM). Design/methodology/approach: The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated. Findings: Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals. Originality/value: Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.
EEA Oliveros
Fil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Lingiardi, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Godoy, Ezequiel. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
Fil: Arriola Ramirez, Ileana Norma. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Arriola Ramirez, Ileana Norma. Asociación Supersaludable; Argentina
Fil: Cabreriso, María Soledad. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Cabreriso, María Soledad. Asociación Supersaludable; Argentina
Fil: Accoroni, Cecilia. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Balzarini, María Florencia. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Balzarini, María Florencia. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
Fil: Arribas, Alberto. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Arribas, Alberto. Asociación Supersaludable; Argentina
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
Nutrition & Food Science 53 (1) : 93-111. (January 2023)
Materia
Productos Horneados
Dieta Saludable
Aperitivo
Niños de Edad Escolar
Mejoramiento Nutricional
Baked Goods
Healthy Diets
Snack Foods
Schoolchildren
Nutrient Improvement
Alimentación Saludable
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/27192
Acceder
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oai_identifier_str oai:localhost:20.500.12123/27192
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptabilityLingiardi, NadiaGodoy, EzequielArriola Ramirez, Ileana NormaCabreriso, María SoledadAccoroni, CeciliaBalzarini, María FlorenciaArribas, AlbertoReinheimer, María AgustinaProductos HorneadosDieta SaludableAperitivoNiños de Edad EscolarMejoramiento NutricionalBaked GoodsHealthy DietsSnack FoodsSchoolchildrenNutrient ImprovementAlimentación SaludablePurpose: This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM). Design/methodology/approach: The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated. Findings: Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals. Originality/value: Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.EEA OliverosFil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Lingiardi, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Godoy, Ezequiel. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; ArgentinaFil: Arriola Ramirez, Ileana Norma. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Arriola Ramirez, Ileana Norma. Asociación Supersaludable; ArgentinaFil: Cabreriso, María Soledad. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Cabreriso, María Soledad. Asociación Supersaludable; ArgentinaFil: Accoroni, Cecilia. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; ArgentinaFil: Balzarini, María Florencia. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Balzarini, María Florencia. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; ArgentinaFil: Arribas, Alberto. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Arribas, Alberto. Asociación Supersaludable; ArgentinaFil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; ArgentinaFil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaEmerald Publishing Limited2026-07-29T14:42:15Z2026-07-29T14:42:15Z2023-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/27192https://www.emerald.com/nfs/article-abstract/53/1/93/300463/Novel-nutritionally-improved-snacks-for-school0034-66591758-6917https://doi.org/10.1108/NFS-02-2022-0032Nutrition & Food Science 53 (1) : 93-111. (January 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-10-01T10:25:38Zoai:localhost:20.500.12123/27192instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-10-01 10:25:38.994INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
title Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
spellingShingle Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
Lingiardi, Nadia
Productos Horneados
Dieta Saludable
Aperitivo
Niños de Edad Escolar
Mejoramiento Nutricional
Baked Goods
Healthy Diets
Snack Foods
Schoolchildren
Nutrient Improvement
Alimentación Saludable
title_short Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
title_full Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
title_fullStr Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
title_full_unstemmed Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
title_sort Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
dc.creator.none.fl_str_mv Lingiardi, Nadia
Godoy, Ezequiel
Arriola Ramirez, Ileana Norma
Cabreriso, María Soledad
Accoroni, Cecilia
Balzarini, María Florencia
Arribas, Alberto
Reinheimer, María Agustina
author Lingiardi, Nadia
author_facet Lingiardi, Nadia
Godoy, Ezequiel
Arriola Ramirez, Ileana Norma
Cabreriso, María Soledad
Accoroni, Cecilia
Balzarini, María Florencia
Arribas, Alberto
Reinheimer, María Agustina
author_role author
author2 Godoy, Ezequiel
Arriola Ramirez, Ileana Norma
Cabreriso, María Soledad
Accoroni, Cecilia
Balzarini, María Florencia
Arribas, Alberto
Reinheimer, María Agustina
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Productos Horneados
Dieta Saludable
Aperitivo
Niños de Edad Escolar
Mejoramiento Nutricional
Baked Goods
Healthy Diets
Snack Foods
Schoolchildren
Nutrient Improvement
Alimentación Saludable
topic Productos Horneados
Dieta Saludable
Aperitivo
Niños de Edad Escolar
Mejoramiento Nutricional
Baked Goods
Healthy Diets
Snack Foods
Schoolchildren
Nutrient Improvement
Alimentación Saludable
dc.description.none.fl_txt_mv Purpose: This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM). Design/methodology/approach: The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated. Findings: Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals. Originality/value: Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.
EEA Oliveros
Fil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Lingiardi, Nadia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Godoy, Ezequiel. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
Fil: Arriola Ramirez, Ileana Norma. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Arriola Ramirez, Ileana Norma. Asociación Supersaludable; Argentina
Fil: Cabreriso, María Soledad. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Cabreriso, María Soledad. Asociación Supersaludable; Argentina
Fil: Accoroni, Cecilia. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Oliveros; Argentina
Fil: Balzarini, María Florencia. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Balzarini, María Florencia. Universidad Tecnológica Nacional (UTN). Facultad Regional Rosario; Argentina
Fil: Arribas, Alberto. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Arribas, Alberto. Asociación Supersaludable; Argentina
Fil: Reinheimer, María Agustina. Universidad del Centro Educativo Latinoamericano; Argentina
Fil: Reinheimer, María Agustina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Purpose: This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM). Design/methodology/approach: The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated. Findings: Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals. Originality/value: Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.
publishDate 2023
dc.date.none.fl_str_mv 2023-01
2026-07-29T14:42:15Z
2026-07-29T14:42:15Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/27192
https://www.emerald.com/nfs/article-abstract/53/1/93/300463/Novel-nutritionally-improved-snacks-for-school
0034-6659
1758-6917
https://doi.org/10.1108/NFS-02-2022-0032
url http://hdl.handle.net/20.500.12123/27192
https://www.emerald.com/nfs/article-abstract/53/1/93/300463/Novel-nutritionally-improved-snacks-for-school
https://doi.org/10.1108/NFS-02-2022-0032
identifier_str_mv 0034-6659
1758-6917
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Emerald Publishing Limited
publisher.none.fl_str_mv Emerald Publishing Limited
dc.source.none.fl_str_mv Nutrition & Food Science 53 (1) : 93-111. (January 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.854657

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