Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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The objective of this study was to evaluate the effect of the addition of oatmeal and palm fat in the elaboration of biscuits withadded L-leucine and calcium in order to develop a product for sarcopenia in the elderly. The biscuits, or cookies, were elaboratedapplying a central composite rotational design with surface response methodology, and the significant linear, quadratic andinteraction terms were used in the second order mathematical model. Physical, physicochemical and sensory analyses wereperformed by a trained panel. Based on the best results obtained, three cookie formulations were selected for sensory evaluationby the target group and physicochemical determinations. The formulations with the highest sensory scores for appearanceand texture and medium scores for color and expansion index were selected. The addition of calcium and leucine increasedsignificantly the concentration of these components in the biscuits elaborated resulting in a cookie with more than 30% of DRI(Dietary Reference Intake) for calcium and leucine. The formulations selected showed high acceptance by the target group;therefore, they can be included in the diet of elderly with sarcopenia as a functional food.
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