<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0004-0622</journal-id>
<journal-title><![CDATA[Archivos Latinoamericanos de Nutrición]]></journal-title>
<abbrev-journal-title><![CDATA[Arch Latinoam Nutr]]></abbrev-journal-title>
<issn>0004-0622</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Latinoamericana de Nutrición]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0004-06222023000100032</article-id>
<article-id pub-id-type="doi">10.37527/2023.73.1.004</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Formulación de galletas fortificadas por sustitución parcial de harina de moringa y suero lácteo]]></article-title>
<article-title xml:lang="en"><![CDATA[Formulation of fortified cookies by partial substitution of moringa flour and whey]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinal-Carrión]]></surname>
<given-names><![CDATA[Tania]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Sampedro]]></surname>
<given-names><![CDATA[Gabriela Guadalupe]]></given-names>
</name>
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</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Domínguez-Rico]]></surname>
<given-names><![CDATA[Sebastián Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ventura-Montes]]></surname>
<given-names><![CDATA[Citlali Mahetsi]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vázquez-Martínez]]></surname>
<given-names><![CDATA[Adriana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Tecnológico Nacional de México  ]]></institution>
<addr-line><![CDATA[Tapachula Chiapas]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<volume>73</volume>
<numero>1</numero>
<fpage>32</fpage>
<lpage>41</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S0004-06222023000100032&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S0004-06222023000100032&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S0004-06222023000100032&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Introducción:  El suero lácteo y la moringa poseen alto valor nutricional; sin embargo, su uso en la elaboración de productos alimenticios es una alternativa viable pero poco utilizada.  Objetivo:  Elaborar una galleta fortificada por sustitución parcial de harina de moringa (HM) y polvo de suero lácteo (PSL).  Materiales y métodos:  Durante septiembre-diciembre 2021, se desarrollaron cuatro formulaciones con sustitución parcial de harina de trigo por HM y PSL (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). La aceptación del producto se determinó mediante una evaluación sensorial considerando los atributos sabor, olor, color, textura y aceptación general. Se realizó el análisis químico proximal a la HM, al PSL, a la formulación de mayor aceptación y a F0. Se compararon los distintos parámetros químico proximales y de aceptación mediante una anova de una vía, seguido de una prueba de comparación de medias de Tukey (p&lt;0,05).  Resultados:  Conforme se incrementa el porcentaje de sustitución de harina de trigo por HM y PSL se obtiene menor aceptación de las galletas, siendo F1 la más aceptada. F1 registró un contenido proteico de 6,90±0,04%, significativamente mayor al observado en F0.  Conclusiones:  La buena aceptabilidad de F1 indica que la sustitución parcial por HM y PSL no influyen en su aceptación; además, F1 mostró un enriquecimiento de proteinas, lípidos y cenizas, así como contenido adecuado de humedad y carbohidratos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Introduction:  Whey and moringa have high nutritional value; however, their use in the production of food products is a viable but rarely used alternative.  Objective:  To make a biscuit fortified by partial substitution of moringa flour (MF) and whey powder (WP).  Materials and methods:  During September-December 2021, four formulations were developed with different degrees of partial substitution of wheat flour for MF and WP (F0=100:0:0; F1=90:5:5; F2=80:10:10; F3=70:15:15). The acceptance of the product was determined through a sensory evaluation considering the attributes taste, odor, color, texture and general acceptance. A proximal chemical analysis was performed on the MF, WP, the most widely accepted formulation and F0. Proximal chemical parameters and acceptance attributes were compared using a one-way anova, followed by a Tukey mean comparison test (p&lt;0.05).  Results:  As the percentage of substitution of wheat flour by MF and WP increases less acceptance of the biscuits is obtained, with F1 as the most accepted formulation. F1 registered a protein content of 6.90±0.04%, significantly higher than that observed in F0.  Conclusions:  The good acceptability of F1 indicates that the partial substitution of wheat flour for MF and WP do not influence its acceptance; in addition, F1, showed an enrichment of protein, lipid and ash, as well as adequate moisture and carbohydrate content.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Moringa oleifera]]></kwd>
<kwd lng="es"><![CDATA[suero lácteo]]></kwd>
<kwd lng="es"><![CDATA[galleta fortificada]]></kwd>
<kwd lng="es"><![CDATA[proteínas.]]></kwd>
<kwd lng="en"><![CDATA[Moringa oleifera]]></kwd>
<kwd lng="en"><![CDATA[whey]]></kwd>
<kwd lng="en"><![CDATA[fortified biscuit]]></kwd>
<kwd lng="en"><![CDATA[protein.]]></kwd>
</kwd-group>
</article-meta>
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