Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability
ISSN: 0034-6659
Article publication date: 19 April 2022
Issue publication date: 2 January 2023
Abstract
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.
Keywords
Acknowledgements
Declarations: Supplementary material to this work can be accessed at this link: https://drive.google.com/file/d/1hE9nAofjZaVLBXRkB0KrfBh3L3LA36Fu/view?usp=sharing
The authors thank the collaboration of school directors and teachers, personnel of the local government of Perez city, and personnel of the Universidad del Centro Educativo Latinoamericano (UCEL). Financial support for this study was obtained through grants POES-2020-010 of the Agencia Santafesina de Ciencia, Tecnología e Innovación and ALI144 of UCEL. The local government of Pérez city also contributed funds for the on-site production of the snacks.
Citation
Lingiardi, N., Godoy, E., Arriola, I., Cabreriso, M.S., Accoroni, C., Balzarini, M.F., Arribas, A. and Reinheimer, M.A. (2023), "Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability", Nutrition & Food Science, Vol. 53 No. 1, pp. 93-111. https://doi.org/10.1108/NFS-02-2022-0032
Publisher
:Emerald Publishing Limited
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