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

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%, 10% and 20% 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% 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. Los aminoácidos limitantes en la proteína de algarrobo chileno son isoleucina, treonina y metionina/cisteina. La mezcla de cereales y leguminosas, permite mejorar el balance aminoacídico, ya que las leguminosas tienen más lisina y los cereales son más ricos en aminoácidos azufrados. Debido al interés nutricional del cotiledón de algarrobo, se evaluó la incorporación de harina de cotiledón de algarrobo (HCA) en la elaboración de “snack” dulces y salados. Se prepararon galletas dulces y hojuelas fritas saladas con 0%, 10% y 20% de HCA. En las harinas se determinó, color, granulometría, humedad, composición proximal, lisina disponible, fibra dietética total, soluble e in