WO2021034204A1

WO2021034204A1 - Antianemic biscuit enriched with a cereal of the genus chenopodium and a bovine blood paste component

Info

Publication number: WO2021034204A1
Application number: PCT/PE2020/050002
Authority: WO
Inventors: Julio Joel GARAY BARRIOS
Original assignee: Garay Barrios Julio Joel
Priority date: 2019-08-21
Filing date: 2020-01-31
Publication date: 2021-02-25

Abstract

The present invention relates to a biscuit enriched with cereals of the genus Chenopodium, preferably with Chenopodium quinoa, and a bovine blood component in the form of a paste, which comprises between 26.5 to 28 mg of iron per every 100 g of biscuit. The reason for which the bovine blood component is used in the form of a paste is to take advantage of the protein content of bovine blood plasma (formed by water, mineral salts and protein). The method of preparing the biscuit includes a previous heat treatment of the bovine blood component 10 which includes defibrination; heating between 70-85ºC for between 15-25 minutes stirring constantly and milling until a paste is obtained. Next, the inputs are mixed, kneaded, the oxygen is preferably removed using a dough sheeter, the dough is divided into portions, baked at a temperature between 160-180ºC for a time 15 between 20-30 minutes, cooled and packaged. As inputs, the invention comprises the following percentages by weight: 23-27% of a cereal of the genus Chenopodium; 27-32% of the bovine blood component, wherein the bovine blood component is in the form of a paste and is thermically treated; 5-15% of wheat flour, 6-8% of cocoa; 0.6-1% of powdered milk 20; 0.3-0.7% of baking powder; 0.03-0.07% of sodium bicarbonate; 10-20% of vegetal shortening; and 5-15% of sugar.

Description

ANTIANEMIC COOKIE ENRICHED WITH A CEREAL OF THE GENUS CHENOPODIUM AND A BOVINE BLOOD COMPONENT

GRASSY TECHNICAL FIELD

The present invention is part of the technical field of modifying the nutritional quality of foods, specifically an antianemic cookie enriched with a cereal of the Chenopodium genus and a bovine blood component in paste.

STATE OF THE ART

Currently there are some products fortified with iron; however, it has not been possible to insert a suitable and successful product due to the multiple undesirable chemical reactions and its low bioavailability. In the present decade, the United Nations and some Hispanic governments have committed to significantly reduce nutritional anemia and this goal is being supported by the World Bank. It is relevant to note that iron is also one of the nutrients that presents the greatest technological difficulties in fortification.

Novygrodt (1993), developed a nutritional food technology, by means of a nutritious cookie, fortified with heme iron that supplied 100% of the iron requirement of the child from 1 to 5 years old, which was also rich in other nutrients necessary for the elaboration of the cookie and helped the optimal child development. Likewise, with the nutritional composition analysis, the contribution of multiple minerals was verified, among which calcium, phosphorus, potassium, zinc, selenium, manganese, some vitamins, such as A and B complex, amino acids and essential fats and dietary fiber stand out. . In the state of the art there is the thesis entitled "Powdered bovine blood for fortification of biscuits" by Jhuliana Chang and Ximena Panduro, which discloses a biscuit fortified with iron from powdered bovine blood and a treatment for bovine blood. The iron range achieved in all the cookie treatments ranged from 30 mg to 51 mg per 100 g of cookie. The highest iron value was reached by substituting 10% of wheat flour for powdered bovine blood. The characteristics of the cookie are: 3- 5.6% moisture, 2.3- 2.5% ash, 9.2-11.6% protein, 17.2-21.5% fat, 64-66% fat, 457-488 Kcal per 100g of cracker.

Likewise, there is the thesis entitled "Preparation, acceptability and effect of nutritional biscuits, based on wheat flour and bovine blood flour, on hemoglobin levels in students ...", by Lázaro Ramos Christian. This thesis refers to a nutritional cookie fortified with bovine blood meal, replacing 20%, 25%, 30% of wheat flour with this bovine blood meal. The cookies are shown to have an iron content of 17.77mg; 22.24mg and 26.65mg, respectively for every 100g of biscuit, with respect to the microbiological analysis it was indicated that the nutritional biscuits were suitable for human consumption. However, it is mentioned that the cookie with 26.65mg of iron had significant differences in acceptability with respect to the cookie with 22.24mg of iron, the cookie with 22.24mg of iron being the one with the best acceptance.

The antecedents of the state of the art, although they present iron, they generally present a high hardness (79.47 ± 0.18 N) and a chewiness between intermediate (5.21 ± 0.17 kg) and low (5.16 ± 0 , 08 kg), it being understood that these state-of-the-art cookies require, from a sensory point of view, more time to swallow in the mouth before eating, which may be related to their low moisture content, it has not been managed to obtain a cookie with an iron content greater than 27mg / 100g of cookie and that in turn maintains good acceptability conditions measured by moisture, hardness, chewiness, among others. Generally, the amount of iron added to refined cereal products is very low, since usually the necessary amount is added to reach the value that the whole grain originally possessed before its refinement. One of the main disadvantages of using flour as an iron transport vehicle is its high content of phytic acid, up to 1% in whole grain and around 100 mg per kg in refined flour. This has a powerful inhibitory effect on the absorption of these minerals, consequently reducing their bioavailability. The fortification of products (dairy products and their derivatives) with an element such as iron entails different difficulties inherent to the complex composition of this food and the reactivity of iron, since this metal interacts with it, causing the catalytic oxidation of fats, vitamins and amino acids consequently producing rancidity and a decrease in the biological value of the food.

DESCRIPTION OF THE INVENTION

The present invention refers to a biscuit enriched with cereals or pseudo-cereals of the genus Chenopodium, more preferably with Chenopodium quinoa, and a bovine blood component in the form of a paste, particularly bovine hemoglobin, where each 100g of biscuit comprises between 26.5 to 28 mg of iron. The reason why the bovine blood component is used in paste form is for the use of bovine blood plasma due to its high protein content (consisting of water, mineral salts, protein). The method of making the biscuit includes a previous heat treatment of the bovine blood component that includes defibrination; a heating between 70-85 ° C for a time between 15 to 25 minutes with constant stirring. Then, the inputs are mixed, it is kneaded, the oxygen is preferably eliminated through a dough mixer, the dough is divided into portions, it is baked at a temperature between 160 to 180 ° C for a time between 20 to 30 minutes, cooled and packaged. The invention comprises as inputs the following percentages by weight: 23-27% of a cereal of the genus Chenopodium; 27-32% of the bovine blood component, where the bovine blood component is paste-shaped and heat-treated; 5-15% wheat flour, 6-8% cocoa; 0.6-1% milk powder; 0.3-0.7 of baking powder; 0.03-0.07 of sodium bicarbonate; 10-20% vegetable shortening; and 5-15% sugar.

The technical effect of the proposed invention is related to providing a cookie with a high content of iron, protein, lysine and an intermediate percentage of fat (20.17 ± 0.06). These attributes are related to the analysis of the texture profile, since it gives the biscuit greater softness for better acceptability, which is achieved when the food retains moisture better. The proposed invention has an elasticity of 0.89 ± 0.006, a chewiness of 5.47 ± 0.11 kg and a rubberiness of 59.40 ± 1.48 N and no unfavorable reactions are produced in the manufacturing process.

In the present invention, the elasticity of the cookies was affected by the content of quinoa flour and added milk, increasing their nutritional value by adding a greater amount of the bovine blood component in the form of a paste; while the hardness and chewiness increased with the decrease of the humidity. Elasticity is the quantification of the degree to which the original structure of a food has been damaged during its compression, which may be related to the gluten content (obtaining wet gluten and dry gluten from quinoa flour), which it offers elasticity and flexibility to bakery products.

Lysine, which is one of the scarcest amino acids in foods of plant origin, is found in Chenopodium cereals (for example, quinoa and others of the same genus) in a proportion that is at least twice that contained in other cereals.

It is known that the nutritional deficiency of lysine could contribute to the cause of anemia. This has been a relevant factor to consider supplementation of wheat flours with cereals of the genus Chenopodium. This element has a beneficial effect that contributes to the structural formation of collagen; responsible for the strength of tendons, ligaments, blood vessel walls, skin, and other tissues.

The bovine blood component of the biscuit of the present invention was incorporated in the form of a paste, and not in the form of flour or powder, this contributed to obtaining the desired parameters of taste, hardness, elasticity, and physicochemical characteristics of moisture at 5.20%, acidity at 0.09% and ash at 1.25% (these physicochemical characteristics were validated by the company Certificaciones y Calidad SAC accredited by INACAL of Lima). Furthermore, by including the blood component in the form of a paste, the use of water for mixing was avoided, a good cream was obtained in the biscuit-making process, and a homogeneous combination with cocoa.

Likewise, the absence of salmonella sp. Was determined through laboratory tests; Escherichia coli enumeration (MPN) = <3 MPN / g; Staphylococous Aureus enumeration = <3 MPN / g; Clostridium perfringens numbering = * <10 CFU / g; Mold count = * <10 CFU / g; Bacillus cereus plaque reunion = * <100 CFU / g.

DETAILED DESCRIPTION OF THE INVENTION AND / OR THE PREFERRED MODALITIES

The following detailed description of the invention has been included to illustrate how to practice the invention and is not intended to limit the scope of the claims as drafted.

Chenopodium quinoa cereal is a complete source of protein, which provides the human being with all the necessary amino acids, it is combined in an efficient way with the bovine blood component in the form pasta. Quinoa also contains dietary fiber, which, while indigestible, improves and facilitates digestion, is satiating and prevents constipation and digestive problems such as colon cancer.

Cocoa provides classic nutrients such as fiber and magnesium, rich in polyphenols. They are antioxidants that exert positive effects on the body and are known to reduce blood pressure and protect against bad cholesterol, something that for now no medicine is able to achieve. In other words, it is a preventive measure for cardiovascular, neurological or metabolic diseases, among others, because "it can help in weight loss diets and also in neurodegenerative diseases, especially in the field of memory."

The consumption of cocoa stimulates the nervous system, improves mood, provides minerals and helps to strengthen the cardiovascular system, while quinoa has a high level of protein, lysine, contains minerals (calcium, iron, magnesium) vitamins C, E, B1 , Niacin and Phosphorus, which influence brain development.

Milk contains a great contribution of proteins of biological value, as well as nutrients such as calcium or phosphorus. Also large amounts of amino acids.

Baking powder has the same function as yeast, but acts faster, and is used to add volume to the cookie.

Sodium bicarbonate; it is a very popular product. It is in millions of homes around the world, since, in addition to having uses in gastronomy. Improves the general health of the body, maintaining the proper pH levels. Helps achieve healthy body chemistry by consuming in moderate proportions. Vegetable shortening; by fat in the form of shortening reduces the abrasive effect of sugar and flour during mixing and processing. Inhibits the absorption of water in flour and other absorbent materials such as fibers and gums. Fat levels tend to be higher, 10 to 60%.

The iron content is important since it provides the consumer with the necessary elements for their nutrition. The scope that is projected in the development of this product is initially for the child and adolescent community, but it is expected that in the future it will satisfy the expectations of any age.

The blood biscuit has been considered as an alternative to combat the anemia that afflicts us so much, but there are few studies on the composition and texture of this product and there is not even a technification.

In a preferred mode, to make quinoa flour, the saponin was removed by the dehulling process with a 3% soda solution in a 2: 1 solution - raw material boiled and then removed from the shell with water and stirring. The washing time was 15 minutes for loads of 5 Kg and a flow of water of 500 cc / sec., Then the grain was dried and ground, with which the flour was obtained.

Regarding the bovine blood component, once the blood was extracted, it was defibrinated, then a heat treatment was carried out and it was transformed into a blood paste.

Heat treatment of defibrinated blood:

The defibrinated blood was heated to a temperature between 70-85 ° C, for a time between 15 to 25 minutes, shaking it constantly to avoid burning it, in order to destroy any pathogenic germs. Next, a pressing was carried out to eliminate the excess water present in it, the mass obtained from it was ground until obtaining a shredded paste (semi-dry). Preferred description of the biscuit making process: a) Mixing and kneading

Mix and cream 27-32% by weight of the bovine blood component in paste form from the previous step; with 10-20% vegetable shortening; and 5-15% of powdered sugar and 6-8% of cocoa;

- Then 23-27% of a cereal of the genus Chenopodium (Chenopodium quinoa preferably) is added and mixed; 5-15% wheat flour; 0.6-1% milk powder; later add and mix 0.3-0.7% of baking powder and 0.03-0.07% of sodium bicarbonate;

Then it is homogenized and the respective mass is obtained, this is preferably done in a kneading-kneading equipment for a time between 20 to 45 minutes. e) Dough scraper (roller)

Once the dough has been obtained, it goes through the dough kneading machine in order to eliminate the oxygen that may be left in the dough, to have a thickness of 0.6 cm. f) Division - tillage

The dough is spread on the work table, the dough is divided and cut into preferably 5 cm radius circumferences to obtain the future cookies. They are then placed on the trays for later baking. g) Baking

The rotary oven is preheated for 10 minutes at a temperature between 160-180 ° C, then the cookies enter the oven for a time of 25 minutes at 160-180 ° C. In this stage the dough is cooked by reducing the water content plus other components in the form of steam from the molds. h) Chilled

After 25 minutes, the car is removed from the oven, for its respective cooling (the cookies are removed from the tray to place them on the previously disinfected table). The average time it takes to cool down is 20-40 minutes. i) Bagging

After the cookies are cooled, they are packed and sealed. j) Storage

Then it is stored in a clean, cool and dry place away from foreign odors to avoid contamination, at room temperature. The shelf life of the cookie without preservatives is around 1 month.

In a preferred embodiment of the invention, the inputs are included taking into account the following proportions by weight:

It should be noted that the formula of the present invention is the product of a 3-year investigation in laboratories and other entities of the department of Ayacucho, discarding more than 300 types of cookies that did not work.

Claims

1. An anti-anemic biscuit of the type comprising a bovine blood component characterized in that it comprises the following percentages by weight: 23-27% of a cereal of the genus Chenopodium;

27-32% of the bovine blood component; 5-15% wheat flour, 6-8% cocoa; 0.6-1% milk powder; 0.3-0.7 of baking powder; 0.03-0.07 of sodium bicarbonate; 10-20% vegetable shortening; and 5-15% sugar; where the bovine blood component is paste-shaped and heat-treated.

2. The anti-anemic cookie of the type comprising a bovine blood component, according to claim 1, characterized in that the cereal of the genus Chenopodium is Chenopodium quinoa.

3. A method for making an antianemic cookie according to claim 1 characterized in that it comprises the following steps: - defibrillating a bovine blood component;

- heating the defibrinated bovine blood component at a temperature between 70 to 85 ° C for a time between 15 to 25 minutes with stirring;

- pressing to remove excess water; - grinding the blood component to the form of a crumbled paste;

- mixing and creaming 27-32% by weight of the bovine blood component in paste form from the previous step; with 10-20% vegetable shortening; and 5-15% of powdered sugar and 6-8% of cocoa; - add and mix 23-27% of a cereal of the genus Chenopodium;

5-15% wheat flour; 0.6-1% milk powder; subsequently add and mix 0.3-0.7% of baking powder and 0.03-0.07% of sodium bicarbonate;

- knead and bake at a temperature between 160-180 ° C for a time between 20-30 minutes.

4. The method for making an antianemic cookie, according to claim 3, characterized in that the cereal of the genus Chenopodium is Chenopodium quinoa.