Hyperproteic snack-type food product with high biological value (hbv) for patients undergoing haemodialysis

Abstract

The present snack-type food product with high hypoproteic content comprises proteins of high biological value (HBV), in which the principal macronutrients are protein, sugars, carbohydrates and fats. This snack-type food product was specifically developed for patients undergoing haemodialysis treatment. The snack-type food product has sensory characteristics that allow it to achieve better acceptance in comparison with other products available on the market.

Claims

1. Snack-type food product with high hypoprotein content comprising: proteins of high biological value (BVS), the main macronutrients being protein, carbohydrates, carbohydrates and fats, in addition to at least one or more sweetening agents, leavening agents, binding agents, binding agents, flavoring agents, flavoring agents, and optionally preserving agents, confectionery coating agents.

2. The product of claim 1, wherein proteins comprises animal or vegetable origin.

3. The product of claim 2, wherein said proteins of animal origin are selected from lactoalbumin or ovalbumin.

4. The product of claim 3, wherein said proteins of animal origin comprises lactoalbumin.

5. The product of claim 2, wherein said proteins of animal origin comprises ovalbumin.

6. The product of claim 1, wherein said binding agent comprises flour.

7. The product of claim 1, wherein said lipid emulsifying agent comprises margarine.

8. The product of claim 1, wherein said binding agent comprises at least one of dehydrated egg white, egg or both.

9. The product of claim 1, wherein said raising agent comprises baking powder.

10. The product of claim 1, wherein said flavoring and flavoring agent comprises coconut or vanilla essence.

11. The product of claim 1, wherein said sweetening agent is selected from sugar or stevia.

12. The product of claim 1, wherein the ratio of binding agent to lipid emulsifying agent to binding agent to leavening agent to sweetening agent is about 150:150:90:10:10:31.2.

13. A method of administering to a subject undergoing hemodialysis treatment comprising preparing snack-type food product: administering to the subject effective amount of the composition of snack-type food product of claim 1.

14. The product of claim 1, comprising following ratio of components: Wheat flour as binding agent is Margarine as emulsifying agent is Egg as binding agent is ovalbumin as protein is vanilla essence as flavoring and flavoring agent is coconut grated as a flavoring and flavoring agent is to cinnamon essence as a flavoring and flavoring agent is to sucralose as a sweetening agent is to baking powder as a leavening agent as 45:25:30:10:6:0.5:2:1.

15. A method for preparing a snack-type food product with a high hypoprotein content comprising; dehydrating egg white to obtain dehydrated and concentrated ovalbumin; cut with a knife, the egg whites, and thus, achieve homogeneous expansion, then subject to increasing temperature until reaching 50° C.; and allow to dehydrate completely; dry and recover the dehydrated white and grind it; mix two eggs plus the dehydrated and ground white, shaking with increasing vigor, then add: the sweetening agent, preferably sugar or liquid stevia; the emulsifying agent, preferably margarine; and stir until a homogeneous mixture is obtained; add flavoring and flavoring agents, preferably vanilla and coconut essence, and the leavening agent, preferably baking powder; add the agglomerating agent, preferably sifted flour and stir until a homogeneous mixture is obtained; add the homogeneous mixture into molds with a dispenser; and bake for 10 to 15 minutes until obtaining a product of desirable color and texture, and later, let it cool for later packaging.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0026] FIG. 1 shows the percentage preference in terms of taste of the Snack 1.1 sample (ovalbumin sugar free). 46% “Like”, and 4% “Dislike Too Much.”

[0027] FIG. 2 shows the preference according to Flavor over the Snack 1.2 sample (ovalbumin with sugar), 27% “Indifferent”, 27% too disliked “, and 4%” Too much disliked “.

[0028] FIG. 3 shows the Preference according to Flavor over the sample of Snack 2.1 (Lactalbumin sugar free), 34% “Disliked too much”, and 4% “He likes it”.

[0029] FIG. 4 shows the preference according to flavor of the sample of Snack 2.2 (Lactalbumin with sugar), 54% “I Like Too Much”, and 0% “I dislike Too Much”.

[0030] FIG. 5 shows the preference according to taste of sample 3.1 (spirulina+lactalbumin with sugar), 42% “Too Dislike”, and 8% “Too Much Dislike”.

[0031] FIG. 6 shows the preference according to Flavor to the sample of Snack 3.2 (spirulina+sugar-free lactalbumin), 35% “Too Unpleasant”, and 4% “Too Much Dislike”.

[0032] FIG. 7 shows the preference according to Texture to the sample of Snack 1.1 (ovalbumin sugar free), 31% “I Dislike”, and 11% “Too Dislike”.

[0033] FIG. 8 shows the preference according to Texture of the Snack 1.2 sample (ovalbumin with sugar), 31% “Too Dislike”, and 4% “Too Much Dislike”.

[0034] FIG. 9 shows the preference according to the texture of the Snack 2.1 sample (sugar-free lactalbumin), 27% “Disliked Too Much”, 27% “Disliked”, and 12% “Disliked Too Much”.

[0035] FIG. 10 shows the preference according to Texture of the Snack 2.2 sample (lactalbumin with sugar), 46% “Like” and 11% “Dislike the texture”.

[0036] FIG. 11 shows the preference according to Snack Texture 3.1 (spirulina+lactalbumin with sugar), 38% “Pleasant” and 4% “Too Much Pleasant”.

[0037] FIG. 12 shows the preference according to Texture of sample 3.2 (spirulina+sugar-free lactalbumin), opinions very varied. 23% “Dislike Too Much”, 23% “Dislike”, “Indifferent” and “Pleased” and 8% “Dislike Too Much”.

[0038] FIG. 13 shows that the snack sugar free (ovalbumin sugar free) was the most preferred according to Flavor and Texture, while the least preferred was the sample Snack 2.1 (lactalbumin sugar free).

[0039] FIG. 14 shows that the snack with sugar (lactalbumin with sugar) was the most preferred according to Flavor and Texture, while the least preferred was the sample of Snack 1.2 (ovalbumin with sugar).

DESCRIPTION OF THE INVENTION

[0040] The present invention refers to a “snack” type light food product for consumption between meals that comprises three types of proteins of high biological value (BVS), that is, grams of proteins that can replace the grams of body proteins of an adult person/100 grams of dietary protein (Spreer, D. (1991). Industrial Lactology. In DI Spreer, Milk, preparation and processing, machines, installations and equipment. Dairy products (page 20). Germany: ACRIBIA, SA), useful to improve nutritional status (NE) in patients with ESRD on hemodialysis (HD). The product of the invention is inexpensive, with characteristics that allow adequate acceptability, low in humidity, easy to preserve and durability, and competitive with existing products on the market for patients with IRCTHD.

[0041] The present solid snack food product comprising: proteins and at least one or more sweetening agents, leavening agent, binding agents, binding agents, flavoring agents, flavoring agents, and optionally preservative agents, confectionery coating agents, among other agents used. in food preparation. Preferably, said proteins are proteins of animal or natural origin. Even more preferably, said proteins are proteins of animal origin selected from lactoalbumin or ovalbumin. More preferably still, said protein of animal origin is ovalbumin.

[0042] Preferably, said binding agent is flour.

[0043] Preferably, said lipid emulsifying agent is margarine.

[0044] Preferably, said binding agent is dehydrated egg white, egg or both. Preferably, said raising agent is baking powder.

[0045] Preferably, said flavoring and flavoring agent is coconut or vanilla essence. Preferably, said sweetening agent is selected from sugar or stevia.

[0046] Preferably, the ratio of binding agent to lipid emulsifying agent to binding agent to leavening agent to sweetening agent is 150:150:90:10:10:31.2.

[0047] The protein sources of the light snack-type food product are selected due to their characteristics, such as digestibility (an important factor in determining the nutritional value of a protein, this is calculated by the ratio of nitrogen ingested in the diet and nitrogen eliminated in the feces, expressed as a percentage Proteins of animal origin have a high digestibility above 95%, whereas those of vegetable origin have values lower than 80%), availability in the market, biological value, etc. Such protein sources are listed below:

[0048] 1. Proteins of Animal Origin—Lactalbumin (ALB): This protein is found in whey and the proportion of ALB is approximately 16 to 18%. This protein does not contain any or almost no phosphorus, contrary to what happens with casein, which although it is also a component of whey, is a phosphoprotein because it has strongly bound phosphate groups and also establishes links with the calcium. Whey proteins have a great physiological and nutritional value, since their biological value (BV) is 124 (Spreer, D. (1991). Industrial Lactology. In DI Spreer, Milk, preparation and processing, machines, installations and devices Dairy products (page 20). Germany: ACRIBIA, SA). Preferably, lactoalbumin corresponds to a whey protein powder supplement for patients with an increased need for protein. The amount of protein in 100 g of Protein Source product used is 87 grams.

[0049] 2. Protein of Plant Origin—Spirulina: It is one of the oldest plants on earth, it is generated naturally in the oceans, the protein content in this algae is 65% higher than that of any other natural food. In spirulina all essential amino acids (phenylalanine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, valine, arginine and histidine) and non-essential (alanine, tyrosine, aspartate, cysteine, glutamate, glutamine, glycine, proline, serine, asparagine and arginine) known. It also has the advantage that its proteins are easily digested and assimilated by the human body (LJ (November 2002). D Salud Discovery. Retrieved on Nov. 6, 2014, from Spirulina Super Food of the Future: http://www .dsalud.com/index.php?page=article & c=798). The amount of protein in 100 g of the Protein Source product used is 65 grams (Morales Fernandez, C. (April 2011). Loving Life. Retrieved on Nov. 10, 2014, from Organic Spirulina Powder: http://lovinglife.bootic.net/products/espirulina-organica-en-polvo-150) 3. Protein of Animal Origin—Ovalbumin: This protein is equivalent to 60% of total protein from egg white. It is possible to find each and every one of the essential amino acids (phenylalanine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, valine, arginine and histidine) in adequate quantities to meet the nutritional needs of individuals, presenting a digestibility of 97% (Suarez López, M., Kizlanski, A., & López, L. (2006). Evaluation of the quality of proteins in foods by calculating the amino acid score corrected for digestibility. Hospital Nutrition, 0212-1611). Preferably, the ovalbumin is dehydrated egg white. The amount of protein in 100 g of Protein Source product used is 74 grams.

[0050] These 3 protein sources were used to ensure the variety of the food product, ensuring an average protein intake (15 gr per product), evaluating acceptability. Table 4 shows the coding of each sample of food product for the experimental tests, and thus differentiate what type of protein source was used and its sugar-free or sugar-free variety.

TABLE-US-00004 TABLE N°4 Coding of hyperproteic food products and its variants Code Type of protein and variant 1.1 Ovoalbumin sugar free 1.2 Ovoalbumin with sugar 2.1 Lactoalbumin sugar free 2.2 Lactoalbumin with sugar 3.1 Spirulina + lactoalbumin with sugar 3.2 Spirulina + lactoalbumina sugar free

[0051] A recipe was designed for each type of protein source, with 2 varieties (with sugar and sugar free) these are: Snack of ovalbumin with sugar, Snack of ovalbumin sugar free, Snack of lactalbumin with sugar, Snack of lactalbumin sugar free, Snack of Spirulina with sugar, Spirulina snack sugar free (see Table 5). Each variety of snack was standardized with: Calories: 350-400 kcals, Proteins: 17 gr/serving (VCTI>15%). Lipids: 10-12 gr/portion (VCT>25%). Carbohydrates: 45-50 gr/serving (VCT>50%), where VCT means Total caloric value, that is, the amount of calories necessary to replace the heat lost by the body, and which is provided by all the food eaten daily.

TABLE-US-00005 TABLE 5 Basic Recipe Book proposed for the creation of the Hyperproteic Snack. Hyperproteic Snack with dehydrated Hyperproteic Snack with dehydrated egg white with sugar egg white sugar free Ingredients: Ingredients: Flour as a binding agent 150 grs Flour as a binding agent 150 grs Sugar as sweetening agent 125 grs. Margarine as lipidic emulsifying Margarine as lipidic emulsifying agent 150 gr. agent 100 gr. Dehydrated egg white as binding Dehydrated egg white as binding agent 90 gr. agent 90 gr. Eggs as binding agent 2 un. Eggs as binding agent 2 un. Baking powder as leavening agent Baking powder as leavening agent 10 gr. 10 gr. Coconut as flavoring and Coconut as flavoring and aromatizing agent 10 gr. aromatizing agent 10 gr. Vanilla essence as a flavoring and Vanilla essence as a flavoring and aromatizing agent 5 ml. aromatizing agent 5 ml. Stevia as sweetening agent 31.2 ml Hyperproteic Snack: Whey protein Hyperproteic: Whey protein powder powder supplement with sugar supplement sugar free Ingredients: Ingredients: Flour as a binding agent 150 grs Flour as a binding agent 150 grs Sugar as sweetening agent 125 grs. Margarine as lipidic emulsifying Margarine as lipidic emulsifying agent 150 gr. agent 100 gr. Whey protein powder supplement Whey protein powder supplement sugar free as protein source 80 gr. with sugar as protein source 80 gr. Huevos como agente ligante 2 un. Eggs as binding agent 2 un. Baking powder as leavening agent 10 gr. Baking powder as leavening agent Coconut as flavoring and 10 gr. aromatizing agent 10 gr. Coconut as flavoring and Vanilla essence as a flavoring and aromatizing agent 10 gr. aromatizing agent 5 ml. Vanilla essence as a flavoring and Stevia as sweetening agent 31.2 ml. aromatizing agent 5 ml. Hyperproteic Snack: Whey protein Hyperproteic Snack: Whey protein powder supplement + spirulina powder supplement + with sugar spirulina sugar free Ingredients: Ingredients: Flour as a binding agent 150 grs Flour as a binding agent 150 grs Sugar as sweetening agent 125 grs. Sugar as sweetening agent 125 grs. Margarine as lipidic emulsifying Margarine as lipidic emulsifying agent 100 gr. agent 100 gr. Whey protein powder supplement Whey protein powder supplement with sugar as protein source 60 gr. with sugar as protein source 60 gr. Spirulina as protein source agent 30 Spirulina as protein source agent 30 gr. gr. Eggs as binding agent 2 un. Eggs as binding agent 2 un. Baking powder as leavening agent Baking powder as leavening agent 10 gr. 10 gr. Coconut as flavoring and Coconut as flavoring and aromatizing agent 10 gr. aromatizing agent 10 gr. Vanilla essence as a flavoring and Vanilla essence as a flavoring and aromatizing agent 5 ml. aromatizing agent 5 ml.

[0052] This distribution of the caloric molecule in the snack is based on the requirements of a standard patient in HD (Miguel C. Riella; Cristina Martins. (2004). Nutrition and Kidney. Brazil: Editorial Médica Panamericana) since, the contributions of the Snack they should reflect a snack equivalent to 15% of your daily calories. The protein intake must be greater than 15% in order to ensure that it is a hyperproteic food, as this will ensure its protein intake. The egg white was dehydrated to obtain dehydrated and concentrated ovalbumin. The egg whites were cut with a knife, and thus, achieve homogeneous expansion, then subjected to increasing temperature until reaching 50° C.; and it is allowed to dehydrate completely for approximately 12 hours; dries and recovers the dehydrated white from the wood material. The total dehydrated egg white is weighed and ground for later storage.

[0053] Mix two eggs plus the protein source shaking with increasing vigor, and then add the sweetening agent, specifically, sugar or liquid stevia according to the variety of snack; add the emulsifying agent selected from margarine and stir until obtaining a homogeneous mixture; add flavoring and flavoring agents, selected from vanilla and coconut essence, and the leavening agent selected from baking powder; add the selected agglomerating agent from sifted flour and stir until a homogeneous mixture is obtained; add the homogeneous mixture into molds with a dispenser; and bake for 10 to 15 minutes until obtaining a product with a desirable color and texture, and later, let it cool for later packaging. A theoretical and proximal bromatological analysis was carried out on the resulting product. The theoretical bromatological analysis compared theoretical contributions against those obtained in the product. See Table 6.

TABLE-US-00006 TABLE 6 Carbo- Sat- Mono- Poly- Cal- Phos- Humidity Calories Proteins hyrates Fiber Lipids urates insaturated insaturated cium phorus Potasium Sodium Grams 1.1 Ovoalbumin sugar free Crude 158 2224 101 129 5 138 5 0 0 128 370 205 1962 465 Cooked 168 2224 101 129 5 138 5 0 0 128 370 205 1962 465 5 34 445 20 26 1 28 1 0 0 26 74 41 392 99 portions 1.2 Ovoalbumin with sugar Crude 119 2363 101 253 5 98 5 0 0 115 360 205 1962 604 Cooked 46 2363 101 253 5 98 5 0 0 115 360 205 1962 418 5 9 473 20 51 1 20 1 0 0 23 72 41 392 84 portions 2.1 Lactoalbumin sugar free Crude 151 2126 92 123 5 139 5 0 0 161 538 906 1196 455 Cooked 135 2126 92 123 5 139 5 0 0 161 538 906 1196 404 5 27 425 18 25 1 28 1 0 0 32 108 181 239 81 portions 2.2 Lactoalbumin with sugar Crude 112 2266 91 247 5 99 5 0 0 147 528 906 1196 594 Cooked 87 2266 91 247 5 99 5 0 0 147 528 906 1196 464 5 17 453 18 49 1 20 1 0 0 29 106 181 239 93 portions 3.1 Spirulina + lactoalbumin with sugar Crude 113 2347 100 253 7 101 6 1 1 177 504 1195 1455 565 Cooked 84 2347 100 253 7 101 6 1 1 177 504 1195 1455 418 5 17 469 20 51 1 20 1 0 0 35 101 239 291 84 portions 3.2 Spirulina + lactoalbumin sugar free Crude 152 2208 100 129 7 141 6 1 1 191 514 1195 1455 426 Cooked 120 2208 100 129 7 141 6 1 1 191 514 1195 1455 338 5 24 442 20 26 1 28 1 0 0 38 103 239 291 68 portions

[0054] The proximal analysis was carried out to determine the amount of moisture, proteins, lipids, ashes and carbohydrates of the product made. Moisture was determined by establishing the weight ratio of the composition on dry weight and wet basis of the food. And for this, in a dry and tared crystallizer, 2 to 5 grams of sample are weighed exactly, which is heated to 100-130° C. for 1 to 2 hours, and then cooled in the desiccator and weighed, to then repeat the heating up to constant weight, with a variation of no more than 2 milligrams. The moisture content corresponds to the weight loss during drying, at the temperature used by 10 grams of the original sample, In the determination of proteins by the Kjeldahl method, amino acids, peptides and proteins—important components of food, mainly for their protein synthesis and also because they contribute directly to the flavor of foods and are precursors of the aromatic components, the sample is heated to 100 .sup.and C for 2 hours to constant weight, and takes a digestion tube by adding one gram of copper sulfate and 0.5 grams of potassium sulfate, carefully adding 10 ml of 98% sulfuric acid. Then, 2 ml of hydrogen peroxide is added, turning quickly to a black color, a sign of the destruction of the organic matter product of the dehydration produced by the sulfuric acid. After a time of 2 hours, the sample becomes completely crystalline, which indicates the passage of nitrogen in the form of ammonia. The sample is allowed to cool for one hour, and is then taken to a still with 25 ml of 4% boric acid with 5 drops of mixed indicator, and then between 100-150 ml of 34% sodium hydroxide are added./v. The ammonia is distilled for 5 to 7 minutes to obtain 150 ml of solution, and later all the residues are collected from the tube, to finally carry out a titration with hydrochloric acid. In ovalbumin, it was obtained in 100 grams of powder, 74 grams of protein. While in lactalbumin, 87 grams were obtained and spirulina has 65 grams.

[0055] To determine the fat content of a food, according to the characteristics that lipids have of being soluble in solvents, in addition to other components such as phospholipids, sterols, free fatty acids, carotenoid pigments and chlorophyll, information is obtained as crude fat stereo abstract. Exactly 5 grams of sample is weighed, homogenized and dried at 100° C. for 2 hours, then transferred to a filter paper thimble, placing the thimble in the soxhlet jacket and adding 50 to 60 ml of petroleum ether 6 Ethyl ether, heat until the solvent boils gently. It is extracted for 4 hours, maintaining the volume of the solvent, to subsequently eliminate the remaining solvent in the sample by evaporation, and it is heated for 1 hour at 100° C. to cool.

[0056] For the palatability of the variety of products, a sensory evaluation sheet was prepared. The dishes were labeled by letters with each sample (to start sugar free), the trays were mounted with each sample and card and a glass of water was placed. The judges began to pass five by five, informing them about the procedure and through the boxes, the sugar-free samples mounted on the trays were delivered. The hyperproteic samples with sugar are then delivered.

[0057] As can be seen from FIG. 1, Snack 1.1 (ovalbumin sugar free) obtained 46% of the preference of Semi-trained Judges who “Like” the sample, being only 4% those to whom Snack 1.1, they “Dislike Too Much”. FIG. 2 shows the preference according to flavor over the sample of Snack 1.2 (ovalbumin with sugar), where 27% of the judges indicated that it was “Indifferent” or that they “liked it” while 4% indicated that they “He liked it too much. ” FIG. 3 shows the preference according to flavor over the sample of Snack 2.1 (Lactalbumin sugar free), where 34% of the judges stated that “It disliked too much” and only 4% of the judges stated that “They like it”. FIG. 4 shows the preference according to flavor of the sample of Snack 2.1 (Lactalbumin with sugar), where 54% of the judges indicated that they “Like Too Much” and no judge pointed out “I dislike Too much”, FIG. 5 shows the preference according to taste of sample 3.1 (spirulina+lactalbumin with sugar), where 42% of the judges indicated that they “Dislike Too Much”, and only 8% of the judges indicated that they “I like it too much.” FIG. 6 shows the preference according to flavor to the sample of Snack 3.2 (spirulina+sugar-free lactalbumin), where 35% of the judges indicated that “lt Displeases Too Much”, and only 4% said “Too Much Dislike”.

[0058] FIGS. 7 to 9 show the Texture preference of each sample made. FIG. 7 shows the preference according to Texture of the sample of Snack 2.2 (lactalbumin with sugar), where 46% of the Semi-trained Judges indicated that they “Like” the texture while 11% indicated that they “Dislike the texture”. FIG. 8 shows the preference according to Snack texture 3.1 (spirulina+lactoalburnin with sugar), where 38% of the judges indicated that they “Like” the texture while only 4% indicated that they “Like Too Much”. FIG. 9 shows the preference according to Texture of sample 3.2 (spirulina+lactoalbumin sugar free), where the opinions of the Semi-trained Judges were very varied, because 23% indicated “Too Much Dislike”, and also 23% indicated me “Dislike”, “Indifferent” and “Pleased” while only 8% indicated “Too Much Dislike”. For codes of sensory evaluations, see Table 24.

[0059] FIGS. 10 and 11 show the preference of snacks with sugar and sugar free according to Texture and Flavor. In Figure N° 10 for Snack sugar free, it shows that the snack of Code 1.1 (ovalbumin sugar free) was the most preferred according to Flavor and Texture, and the least preferred was Snack 2.1 (lactalbumin sugar free). In Figure N° 11, snack with sugar, the most preferred according to Flavor and Texture, was Snack 2.1 (lactalbumin with sugar), and the least preferred was Snack 1.2 (ovalbumin with sugar). For codes of sensory evaluations, see Table 24.

[0060] In the brormatological analysis obtained according to Proximal Analysis of the different varieties of hyperproteic Snacks, it is observed that the snacks are not very different in terms of protein intake from the theoretical recipe, but the caloric intake differs. See Table 7.

TABLE-US-00007 TABLE 7 Theorical Final Theorical Final Hyperproteic protein protein calories calories Snack grams grams grams grams Ovoalbumin 20.4 18 449 342 sugar free Ovoalbumin 23.9 17.2 562 343 with sugar Lactoalbumin 22.6 20.6 525 311 (whey protein powder supplement) sugar free Lactoalbumin 29.6 16.9 487 427 (whey protein powder supplement) with sugar Spirulina sugar 29.5 23.9 649 312 free Spirulina with 23.8 18.4 558 364 sugar

[0061] The whey protein powder supplement with sugar has a contribution of 421 kcal, much higher than the contribution of the other Snacks, since it contains a higher percentage of lipids than the other samples. It should be noted that all the mixes have the same base recipe but for the whey protein powder supplement with sugar a different margarine was used than the other mixes.

[0062] Regarding the carbohydrate content, in the dehydrated egg white sample there is a slight difference in the format sugar free compared to that with sugar, and they only have 6% difference compared to the protein powder supplement of serum that contains 22% in the formats with and sugar free.

[0063] Regarding humidity, the sample with higher humidity is related to the lack of cooking. Within the Hyperproteic Snacks, the only one that complies with the stipulated humidity is the whey protein powder supplement with sugar, and to improve this parameter it is only necessary to increase the cooking time or temperature. It is known that the more moisture a product has, its duration is shorter, due to the formation of microorganisms, therefore, to produce a hyperproteic product for HD patients, the duration of the product should be at least 3 months. It is also possible to add additional additives such as moisture stabilizing substances, in order to achieve a longer product life. Preferably, the cooking should be carried out at 200° C. in 8 min and with homogeneous heat distribution. Optionally, in the preparation of the mixtures, the order in which each ingredient is added can be varied to improve the palatability characteristics of the dough, and obtain a softer product, for example.

[0064] Regarding the packaging of this type of Hyperproteic Snack, vacuum packaging is excluded since it significantly deteriorates the presentation of the product.

[0065] Tables 7 to 10 show the percentages of adequacy of the theoretical results with respect to the required macronutrients and calories is achieved in most of the Snacks. Proteins and calories are those that fully achieve the proposed objective in all Hyperproteic Snacks, the worst results being those observed in the amount of carbohydrates due to the use of a natural sweetener such as stevia in some samples, and an industrial sweetener, like sugar, in others.

TABLE-US-00008 TABLE N°8 Adequacy percent of required proteins compared to a theorical analysis of samples Samples Theorical Prot. Proteins % Adequacy 1.1 20.40% 15% 136 1.2 23.90% 15% 159.3 2.1 22.60% 15% 150.7 2.2 19.60% 15% 130.7 3.1 23.80% 15% 158.7 3.2 29.50% 15% 196.7

TABLE-US-00009 TABLE N°9 Adequacy percent of carbohydrate (HC) required compared to a theorical analysis of samples Samples Theorical HC HC % Adequacy 1.1 26.10% 50% 52.2 1.2 60.30% 50% 120.6 2.1 30.40% 50% 60.8 2.2 53.20% 50% 106.4 3.1 60.30% 50% 120.6 3.2 38.00% 50% 76

TABLE-US-00010 TABLE N°10 Adequacy percent of required lipids compared to a theorical analysis of samples Samples Theorical Lip. Lipids % Adequacy 1.1 27.90% 25% 111.6 1.2 23.30% 25% 93.2 2.1   34% 25% 136.8 2.2 21.20% 25% 84.8 3.1 24.00% 25% 96 3.2 41.40% 25% 165.6

TABLE-US-00011 TABLE No 11 Adequacy percent of required calories compared to a theorical analysis of samples Samples Theorical Calories Calories % Adequacy 1.1 449.2 350 128.3 1.2 562.7 350 160.8 2.1 525.1 350 150.0 2.2 487.3 350 139.2 3.1 558.9 350 159.7 3.2 649.3 350 185.5

[0066] The proximal evaluation allowed to establish the results related to macronutrients and calories of each hyperpreteic snack. Table N° 12 shows the values of the proximal analyzes of each type of Snack.

TABLE-US-00012 TABLE No 11 Results of proximal analysis of different hyperproteic snacks varieties. Sample % Humidity % Lipids % proteins % HC Calories 1.1 24.44 10.15 18.20 44.48 342.07 1.2 22.39 8.62 17.18 49.36 343.72 2.1 34.22 12.84 20.67 28.26 311.27 2.2 14.72 17.07 16.93 50.01 421.42 3.1 17.57 9.01 18.40 52.43 364.42 3.2 29.67 9.07 23.97 33.71 312.40

[0067] Tables 13 to 16 show the percentage of adequacy of each hyperproteic Snack analyzed proximally with respect to the required protein, carbohydrates, lipids and calories. The protein results are those that fully achieve the objective, as they exceed the 15% protein required in the Snack. With regard to calories, only two Snacks reach the goal of being greater than 350, and the rest of the Snack does not differ excessively from what is proposed. The carbohydrate values are not adjusted correctly in the sugar-free snacks due to the change in the recipe and the lack of nutrient content of stevia.

TABLE-US-00013 TABLE No 13 Adequacy percent of required proteins compared to proximal analysis of samples Samples Proximal Prot. Proteins % Adequacy 1.1 21.30% 15% 142 1.2 19.90% 15% 132.7 2.1 26.60% 15% 177.3 2.2 18.90% 15% 126 3.1 20.20% 15% 134.7 3.2 30.70% 15% 204.7

TABLE-US-00014 TABLE No 14 Adequacy percent of required carboydrates compared to proximal analysis of samples Samples Proximal HC HC % Adequacy 1.1   52% 50% 104 1.2 57.50% 50% 115 2.1 36.30% 50% 72.6 2.2 49.70% 50% 99.4 3.1 57.50% 50% 115 3.2 43.20% 50% 86.4

TABLE-US-00015 TABLE No 15 Adequacy percent of required lipids compared to proximal analysis of samples Samples Proximal Lip. Lipids % Adequacy 1.1 26.70% 25% 106.8 1.2 22.60% 25% 90.4 2.1   37% 25% 148.4 2.2 31.40% 25% 125.6 3.1 22.30% 25% 89.2 3.2 26.10% 25% 104.4

TABLE-US-00016 TABLE No 16 Adequacy percent of required calories compared to proximal analysis of samples Samples Proximal calories Calories % Adequacy 1.1 342.07 350 97.7 1.2 343.72 350 98.2 2.1 311.27 350 88.9 2.2 421.42 350 120.4 3.1 364.42 350 104.1 3.2 312.4 350 89.3

[0068] Tables 17 to 21 compare the amount of macronutrients, moisture and calories that each type of Snack presents according to the Theoretical Analysis and the Proximal Analysis. The percentage of adequacy was calculated following the theoretical analysis as a basis, through these tables, it is possible to interpret that the results that are best related are those of proteins and carbohydrates, since the proximal does not differ greatly with the theoretical.

TABLE-US-00017 TABLE No 17 Adequacy percent of humidity from samples as theorical analysis and proximal analysis Theorical Proximal Samples humidity humidity % Adequacy 1.1 33.9 24.4 72.1 1.2 11.0 22.4 202.7 2.1 33.2 34.2 103.0 2.2 18.8 14.7 78.4 3.1 19.9 17.6 88.2 3.2 35.4 29.7 83.8

TABLE-US-00018 TABLE No 18 Adequacy percent of protein from samples as theorical analysis and proximal analysis Theorical Proximal Samples Proteins proteins % Adequacy 1.1 20.4 18.2 89.3 1.2 23.9 17.2 71.8 2.1 22.6 20.7 91.4 2.2 19.6 16.9 86.3 3.1 23.8 18.4 77.3 3.2 29.5 24.0 81.2

TABLE-US-00019 TABLE No 19 Adequacy percent of carbohydrates from samples as theorical analysis and proximal analysis Samples Theorical HC Proximal HC % Adequacy 1.1 26.1 44.5 170.5 1.2 60.3 49.4 81.9 2.1 30.4 28.3 93.0 2.2 53.2 50.0 94.1 3.1 60.3 52.4 86.9 3.2 38.0 33.7 88.8

TABLE-US-00020 TABLE No 20 Adequacy percent of lipids from samples as theorical analysis and proximal analysis Theorical Samples lipids Proximal lipids % Adequacy 1.1 27.9 10.2 36.4 1.2 23.3 8.6 37.0 2.1 34.2 12.8 37.5 2.2 21.2 17.1 80.5 3.1 24.0 9.0 37.5 3.2 41.4 9.1 21.9

TABLE-US-00021 TABLE No 21 Adequacy percent of calories from samples as theorical analysis and proximal analysis Theorical Proximal Samples calories calories % Adequacy 1.1 449.2 342.1 76.1 1.2 562.7 343.7 61.1 2.1 525.1 311.3 59.3 2.2 487.3 421.4 86.5 3.1 558.9 364.4 65.2 3.2 649.3 312.4 48.1

[0069] The results of the sensory evaluation carried out are shown in tables 22 and 23:

TABLE-US-00022 TABLE 22 Sensory Analysis Evaluation Responses. Sugar-free snack Sensorial analysis from samples sugar free Texture text Flavoring Testr SET 2.1 1.1 3.2 SET 2.1 1.1 3.2 1 −2 −2 −2 1 −1 −2 −2 2 −1 −1 0 2 −1 0 −2 3 −2 2 0 3 −2 2 0 4 −2 0 −2 4 0 1 −2 5 2 0 1 5 0 2 1 6 1 0 2 6 0 1 2 7 0 1 −2 7 −1 1 −2 8 1 −2 −1 8 −2 −2 1 9 1 0 −1 9 −1 1 0 10 1 1 −1 10 −2 1 −1 11 1 −1 −2 11 −1 1 −2 12 0 −1 −2 12 −1 0 −2 13 −1 2 0 13 0 2 −2 14 −1 1 0 14 −2 1 0 15 0 −1 1 15 −1 0 1 16 0 0 −1 16 0 0 −1 17 −2 −2 −1 17 −2 −1 1 18 1 −1 1 18 −1 1 0 19 −2 −1 1 19 −2 2 −1 20 1 2 0 20 1 2 −2 21 0 −1 1 21 0 1 0 22 2 1 2 22 0 2 −1 23 −2 0 −1 23 −1 1 0 24 −1 0 −2 24 0 1 −2 25 −2 1 0 25 −2 1 0 26 2 −1 1 26 −2 2 −1

TABLE-US-00023 TABLE 23 Sensory Analysis Evaluation Responses. Sugar-free snack. Sensorial analysis from samples with sugar Texture text Flavoring Test SET 2.1 1.1 3.2 SET 2.1 1.1 3.2 1 −1 −2 −2 1 0 −2 −1 2 1 −2 0 2 0 0 1 3 1 0 0 3 2 1 −2 4 0 1 −2 4 2 1 −2 5 2 0 1 5 2 0 1 6 1 0 −1 6 2 0 −2 7 1 −2 −1 7 1 0 −2 8 1 −1 −2 8 0 1 −2 9 1 0 −1 9 2 0 −1 10 1 0 1 10 1 1 2 11 2 0 −1 11 2 1 −2 12 1 −1 −2 12 1 −2 −1 13 1 2 −1 13 2 1 −2 14 −1 0 1 14 2 1 0 15 1 −1 0 15 1 −1 0 16 0 −2 −1 16 0 −1 −2 17 1 −2 −1 17 −1 −2 −2 18 2 −1 1 18 2 −2 0 19 1 −2 2 19 1 −1 2 20 2 −2 1 20 2 −2 0 21 2 1 −2 21 2 0 −2 22 2 1 1 22 2 2 1 23 0 −1 1 23 2 −1 1 24 −1 −2 1 24 1 0 −2 25 2 −1 1 25 1 −2 0 26 2 −1 1 26 2 −1 0

[0070] Tables 21 and 22 correspond to the results observed using the hedonic scale card (see Table 24), where the designated values express dislike or satisfaction with the sample presented.

TABLE-US-00024 TABLE No 24 Interpretation of Hyperproteic snack sensorial evaluation results, with sugar and sugar free Values Interpretation −2 Dislike too much −1 Dislike 0 Indifferent 1 Like 2 Like too much

[0071] The previous data shows the preparation of a food product that meets the characteristics of a Hyperproteic Snack with AVB proteins, which were Lactoalbumin, Ovalbumin and Spirulina. Of which variations were created for each of them, with sugar and sugar free, in order to meet the nutritional needs of patients who are in the process of HD, thus considering diabetics. Optionally, the food product can be adapted to caloric and protein intake similar to an enteral product. In this case, the Snack 1.1 may comprise the following ingredients: Egg, Margarine, Baking powder, Ovalbumin, Wheat flour, Vanilla essence, Grated coconut, Cinnamon essence, Vegetable coloring and a sweetening agent selected from the group consisting of: sugar, stevia, tagatose, and sucralose. The selection of sucralose allows the food product to be useful for DM patients attending HD. In this case, the food product has the constitution shown in table 25 and adequate macronutrients to the contributions of an enteral product (Table 26).

TABLE-US-00025 TABLE No 25 Ingredients and grammages of the recipe for the functional hyperproteic snack Ingredient Grams Wheat flour as binding agent 45 Margarine as emulsifying agent 25 Eggs as binding agent 30 Ovoalbumin as protein 10 Vanilla essence as aromatizing and flavoring agent 6 Grated Coconut as aromatizing and flavoring agent 6 Cinnamon essence as flavoring and aromatizing 0.5 agent Sucralose as sweetening agent 2 Baking powder as leavening agent 1

[0072] Optionally, the food product has a ratio of binding agent to emulsifying agent to protein binding agent to flavoring and flavoring agents to sweetening agent to leavening agent of 45:25:30:10:12.5:2:1.

TABLE-US-00026 TABLE No. 26 Nutritional labeling of functional hyperproteic snack NUTRITIONAL INFORMATION Portion: 2 muffins (108 g) Container Portion: 1 portion 100 g 1 Portion Energy (Kcal) 376.5 406.63 Proteins (gr) 16.18 17.48 Total Fatl (gr) 18.83 20.34 Carbhydrate (gr) 35.25 38.07 Sodium (mg) 363.44 392.52 Potasium (mg) 79.12 85.45 Phosphorus (mg) 22.94 24.78 Humidity 34 37 Ingredients: Wheat flour, margarine, eggs, ovalbumin, grated coconut, vanilla essence, cinnamon essence, sucralose, vegetal colorant. Duration: 3-4 days after prepared

TABLE-US-00027 TABLE 27 shows a comparison of the results of the Weende proximal analysis, the results of macronutrients and moisture, obtained from a theoretical nutritional labeling. Humidity Proteins Lipids CHO Proximal 36.2 14.3 15.7 30.04 analysis (gr) Theorical 37 16.8 18.83 35.26 nutritional Labelling (gr) % difference.sup.1 2.16 13.94 19.94 17.38 .sup.1% difference = (Higher sample value − Lower sample value)/Lower sample value × 100 In relation to the traditional enteral products compared to the functional hyperproteic snack, it is observed that the traditional enteral formulas have 332% higher humidity compared to the hyperproteic snack.

[0073] On the other hand, the proximal analysis calories are 318.2 while the theoretical calories are 376.5, the difference being 18.32%.