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

Autores
Lingiardi, Nadia; Godoy, Ezequiel; Arriola, Ileana; Cabreriso, María Soledad; Accoroni, Cecilia; Balzarini, María Florencia; Arribas, Alberto; Reinheimer, María Agustina
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Purpose: This study aimed 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.
Fil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.
Fil: Arriola, Ileana. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Cabreriso, María Soledad. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.
Fil: Balzarini, María Florencia. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Arriba, Alberto. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Reinheimer, María Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina
Peer Reviewed
Materia
nutritionally improved snacks
nutritionschool-aged children
bakery products
addition of milk 28 powder
added sugar and sodium reduction
overall acceptability
Tecnología de los alimentos
Nutrición
Infancia
Nivel de accesibilidad
acceso abierto
Condiciones de uso
2024-03-15T18:22:24Z
Repositorio
Repositorio Institucional Abierto (UTN)
Institución
Universidad Tecnológica Nacional
OAI Identificador
oai:ria.utn.edu.ar:20.500.12272/9761
Acceder
id RIAUTN_1d0e715bb0788db865f566b1eee961b4
oai_identifier_str oai:ria.utn.edu.ar:20.500.12272/9761
network_acronym_str RIAUTN
repository_id_str a
network_name_str Repositorio Institucional Abierto (UTN)
spelling Novel nutritionally improved snacks for school-aged children: formulation, characterization, and acceptability.Lingiardi, NadiaGodoy, EzequielArriola, IleanaCabreriso, María SoledadAccoroni, CeciliaBalzarini, María FlorenciaArribas, AlbertoReinheimer, María Agustinanutritionally improved snacksnutritionschool-aged childrenbakery productsaddition of milk 28 powderadded sugar and sodium reductionoverall acceptabilityTecnología de los alimentosNutriciónInfanciaPurpose: This study aimed 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&lt;0.01 for BB and CC), proteins (p&lt;0.01 for all snacks), and calcium (p&lt;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.Fil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano ; Argentina.Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.Fil: Arriola, Ileana. Universidad del Centro Educativo Latinoamericano ; Argentina.Fil: Cabreriso, María Soledad. Universidad del Centro Educativo Latinoamericano ; Argentina.Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.Fil: Balzarini, María Florencia. Universidad del Centro Educativo Latinoamericano ; Argentina.Fil: Arriba, Alberto. Universidad del Centro Educativo Latinoamericano ; Argentina.Fil: Reinheimer, María Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario ; ArgentinaPeer Reviewed2024-03-15T18:22:24Z2024-03-15T18:22:24Z2022-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articulopdfapplication/pdfNutrition &amp; Food Science, Vol. 53 No. 1, pp. 93-1110034-6659http://hdl.handle.net/20.500.12272/9761https://doi.org/10.1108/NFS-02-2022-0032engenginfo:eu-repo/semantics/openAccess2024-03-15T18:22:24Zhttp://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 InternacionalAcceso abierto. con fines de estudio e investigación. siempre con la mención de los autores.reponame:Repositorio Institucional Abierto (UTN)instname:Universidad Tecnológica Nacional2026-10-01T12:00:49Zoai:ria.utn.edu.ar:20.500.12272/9761instacron:UTNInstitucionalhttp://ria.utn.edu.ar/Universidad públicaNo correspondehttp://ria.utn.edu.ar/oaigestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-10-01 12:00:50.613Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacionalfalse
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
nutritionally improved snacks
nutritionschool-aged children
bakery products
addition of milk 28 powder
added sugar and sodium reduction
overall acceptability
Tecnología de los alimentos
Nutrición
Infancia
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, Ileana
Cabreriso, María Soledad
Accoroni, Cecilia
Balzarini, María Florencia
Arribas, Alberto
Reinheimer, María Agustina
author Lingiardi, Nadia
author_facet Lingiardi, Nadia
Godoy, Ezequiel
Arriola, Ileana
Cabreriso, María Soledad
Accoroni, Cecilia
Balzarini, María Florencia
Arribas, Alberto
Reinheimer, María Agustina
author_role author
author2 Godoy, Ezequiel
Arriola, Ileana
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 nutritionally improved snacks
nutritionschool-aged children
bakery products
addition of milk 28 powder
added sugar and sodium reduction
overall acceptability
Tecnología de los alimentos
Nutrición
Infancia
topic nutritionally improved snacks
nutritionschool-aged children
bakery products
addition of milk 28 powder
added sugar and sodium reduction
overall acceptability
Tecnología de los alimentos
Nutrición
Infancia
dc.description.none.fl_txt_mv Purpose: This study aimed 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&lt;0.01 for BB and CC), proteins (p&lt;0.01 for all snacks), and calcium (p&lt;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.
Fil: Lingiardi, Nadia. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Godoy, Ezequiel. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina.
Fil: Arriola, Ileana. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Cabreriso, María Soledad. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Accoroni, Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA) ; Argentina.
Fil: Balzarini, María Florencia. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Arriba, Alberto. Universidad del Centro Educativo Latinoamericano ; Argentina.
Fil: Reinheimer, María Agustina. Universidad Tecnológica Nacional. Facultad Regional Rosario ; Argentina
Peer Reviewed
description Purpose: This study aimed 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&lt;0.01 for BB and CC), proteins (p&lt;0.01 for all snacks), and calcium (p&lt;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 2022
dc.date.none.fl_str_mv 2022-04
2024-03-15T18:22:24Z
2024-03-15T18:22:24Z
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 Nutrition &amp; Food Science, Vol. 53 No. 1, pp. 93-111
0034-6659
http://hdl.handle.net/20.500.12272/9761
https://doi.org/10.1108/NFS-02-2022-0032
identifier_str_mv Nutrition &amp; Food Science, Vol. 53 No. 1, pp. 93-111
0034-6659
url http://hdl.handle.net/20.500.12272/9761
https://doi.org/10.1108/NFS-02-2022-0032
dc.language.none.fl_str_mv eng
eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
2024-03-15T18:22:24Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto. con fines de estudio e investigación. siempre con la mención de los autores.
eu_rights_str_mv openAccess
rights_invalid_str_mv 2024-03-15T18:22:24Z
http://creativecommons.org/licenses/by-nc-nd/4.0/
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Acceso abierto. con fines de estudio e investigación. siempre con la mención de los autores.
dc.format.none.fl_str_mv pdf
application/pdf
dc.source.none.fl_str_mv reponame:Repositorio Institucional Abierto (UTN)
instname:Universidad Tecnológica Nacional
reponame_str Repositorio Institucional Abierto (UTN)
collection Repositorio Institucional Abierto (UTN)
instname_str Universidad Tecnológica Nacional
repository.name.fl_str_mv Repositorio Institucional Abierto (UTN) - Universidad Tecnológica Nacional
repository.mail.fl_str_mv gestionria@rec.utn.edu.ar; fsuarez@rec.utn.edu.ar
_version_ 1877862439356203008
score 13.365483

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