Abstract：
\"Hidden hunger\", the deficiency of important mineral micronutrients, affects more than 2 billion people globally. Adolescence is unquestionably a period of nutritional risk, given the high nutritional requirements for growth and development, erratic or capricious diets and the increased consumption of snacks. This study applied the rational food design approach to obtain micronutrient-dense biscuits by combining chickpea and rice flours to achieve an optimal nutritional profile, crunchy texture and appealing flavour. The perception of 33 adolescents regarding the suitability of such biscuits as a mid-morning snack was examined. Four biscuits were formulated, with different ratios of chickpea and rice flours (CF:RF): G100:0, G75:25, G50:50 and G25:75. Nutritional content, baking loss, acoustic-texture and sensory analyses were carried out. On average, the mineral content of biscuits with the CF:RF ratio of 100:0 doubled compared with the 25:75 formula. The dietary reference values for iron, potassium and zinc reached 100% in the biscuits with CF:RF ratios of 50:50, 75:25 and 100:0, respectively. The analysis of mechanical properties revealed that samples G100:0 and G75:25 were harder than the others. Sample G100:0 showed the highest sound pressure level (Smax). Sensory analysis showed that increasing the proportion of CF in the formulation augments the grittiness, hardness, chewiness and crunchiness. Most of the adolescents (72.7%) were habitual snack consumers; 52% awarded scores ≥ 6 (out of 9) to biscuit G50:50 for its overall quality, 24% described its flavour as \"biscuit\" and 12% as \"nutty\". However, 55% of the participants could not pinpoint any dominant flavour. In conclusion, it is possible to design nutrient-dense snacks that meet the micronutrient requirements and sensory expectations of adolescents by combining flours naturally rich in micronutrients.
摘要：
“隐藏的饥饿”，缺乏重要的矿物质微量营养素，影响全球超过20亿人。青春期无疑是营养风险的时期，鉴于生长发育对营养的高要求，不稳定或反复无常的饮食和零食消费的增加。本研究应用合理的食物设计方法，通过将鹰嘴豆和米粉结合使用来获得微量营养素密集的饼干，以达到最佳的营养成分，脆脆的质地和诱人的味道。检查了33名青少年对这种饼干作为早晨零食的适宜性的看法。配制了四块饼干，鹰嘴豆和米粉的不同比例（CF：RF）：G100：0，G75：25，G50：50和G25：75。营养成分,烘烤损失,进行了声学纹理和感官分析。平均而言,CF：RF比为100：0的饼干的矿物质含量比25：75的配方翻了一番。铁的饮食参考值，在CF：RF比分别为50：50、75：25和100：0的饼干中，钾和锌达到100％。机械性能的分析表明，样品G100：0和G75：25比其他样品更硬。样品G100:0显示最高声压级(Smax)。感官分析表明，增加配方中CF的比例会增加砂砾，硬度,嚼劲和松脆。大多数青少年（72.7％）是习惯性零食消费者；52％的人对饼干G50：50的整体质量给予≥6分（满分9分），24%的人将其风味描述为“饼干”，12%的人将其描述为“坚果”。然而,55％的参与者无法确定任何主要风味。总之,通过结合天然富含微量营养素的面粉，可以设计出营养丰富的零食，满足青少年的微量营养素需求和感官期望。
