<?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>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452022000300006</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.26.3.1686</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Development of functional dietetic snack using black carob flour (Prosopis nigra) and discarded blueberries (Vaccinium corymbosum L.)]]></article-title>
<article-title xml:lang="es"><![CDATA[Desarrollo de un snack dietético funcional utilizando harina de algarroba negra (Prosopis nigra) y arándanos de descarte (Vaccinium corymbosum L.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[Verónica Nancy]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gonçalvez-de Oliveira]]></surname>
<given-names><![CDATA[Enzo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olivares-La Madrid]]></surname>
<given-names><![CDATA[Ana Paula]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lotufo-Haddad]]></surname>
<given-names><![CDATA[Agustina Marcela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramón]]></surname>
<given-names><![CDATA[Adriana Noemí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Villalva]]></surname>
<given-names><![CDATA[Fernando Josué]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A a"/>
<xref ref-type="aff" rid="A3"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Salta Facultad de Ciencias de la Salud ]]></institution>
<addr-line><![CDATA[Salta ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Salta Consejo Nacional de Investigaciones Científicas y Técnicas Instituto de Investigaciones para la Industria Química]]></institution>
<addr-line><![CDATA[Salta ]]></addr-line>
<country>Argentina</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Salta Consejo de Investigación ]]></institution>
<addr-line><![CDATA[Salta ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2022</year>
</pub-date>
<volume>26</volume>
<numero>3</numero>
<fpage>208</fpage>
<lpage>216</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452022000300006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452022000300006&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452022000300006&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Snacks have become an important part of the daily diet, however, their nutritional profile could be improved by adding ingredients with health benefits. The aim of this work was to develop a functional dietetic snack using black carob flour and discarded blueberries, and to evaluate its chemical and functional composition.  Methodology: Three formulations were prepared using different proportions of wheat flour and black carob flour: 60:40; 50:50; and 40:60, respectively. Proximal chemical composition was determined by the procedures of AOAC methods and functional properties were also analyzed.  Results: Three dietary snacks were obtained, which showed a caloric reduction of 20 - 23%. In all snacks, an increase in protein content of more than 60% was achieved and a higher total dietary fiber content (DS2) was observed compared to commercial snacks. All formulations showed a reduction in bioactive compound content during processing.  Conclusions: The snacks showed functional properties, higher protein content and a reduced total caloric value compared to commercially available products. DS2 was the snack with the highest antioxidant activity and, according to fiber values, is a product with &#8220;high fiber content&#8221;. Despite the losses caused by the cooking process in the content of bioactive compounds, the antioxidant activity was greater than 50% in all the snacks produced.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Los snacks se han convertido en una parte importante de la dieta diaria, sin embargo, su perfil nutricional podría mejorarse añadiendo ingredientes con beneficios para la salud. El objetivo de este trabajo fue desarrollar un snack dietético funcional utilizando harina de algarroba negra y arándanos de descarte y evaluar su composición química y funcional.  Metodología: Se prepararon tres formulaciones utilizando diferentes proporciones de harina de trigo y harina de algarroba negra: 60:40; 50:50; y 40:60, respectivamente. Se determinó la composición química proximal mediante los procedimientos metodológicos de la AOAC, así como también se analizaron las propiedades funcionales.  Resultados: Se obtuvieron tres snacks dietéticos, éstos mostraron una reducción calórica del 20 - 23%. En todos los snacks se logró un aumento del contenido proteico de más del 60% y se observó un contenido mayor de fibra dietética total (DS2) en comparación con los snacks comerciales. Todas las formulaciones mostraron una reducción en el contenido de compuestos bioactivos durante el procesamiento.  Conclusiones: Los snacks mostraron propiedades funcionales, mayor contenido en proteínas y un valor calórico total fue reducido en comparación con los productos comerciales disponibles. El DS2 fue el snack con mayor actividad antioxidante y, según los valores de fibra, es un producto con &#8220;alto contenido en fibra&#8221;. A pesar de las pérdidas causadas por el proceso de cocción en el contenido de compuestos bioactivos, la actividad antioxidante fue superior al 50% en todos los snacks elaborados.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Dietetic Snack]]></kwd>
<kwd lng="en"><![CDATA[Black Carob Flour]]></kwd>
<kwd lng="en"><![CDATA[Discarded Blueberries]]></kwd>
<kwd lng="en"><![CDATA[Bioactive compounds]]></kwd>
<kwd lng="es"><![CDATA[Snack Dietético]]></kwd>
<kwd lng="es"><![CDATA[Harina de Algarroba Negra]]></kwd>
<kwd lng="es"><![CDATA[Arándanos de Descarte]]></kwd>
<kwd lng="es"><![CDATA[Compuestos Bioactivos]]></kwd>
</kwd-group>
</article-meta>
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