IPN creates low fat fish biscuit

• May 20, 2024

Students of the National School of Biological Sciences (ENCB) , of the National Polytechnic Institute (IPN) , they made a cookie enriched with fish meat with the purpose of promoting a balanced diet.

Because little is consumed fish in the diet , they created this nutritious snack in which they replaced a part of the wheat flour by fish paste , using species little consumed in Mexico as the beautiful and the tent .

The benefits of these cookies are: high value in proteins , fatty acids like Omega 3 , and a low content of fats , because it is baked and not fried, which reduces the intake of calories .

In this regard, the students Malpica Cruz, Victoria Núñez, González Francisco and Gamiño Hernández, who created the cookie , stated that their nutritional content is superior to that of the products of wheat flour similar, because this mixture is previously incorporated into the fish paste rich in proteins .

This product, which may have an expiration date of up to two months, complies with the official quality parameters, for which it could be marketed shortly. However, the students of the ENCB They try to improve it by incorporating different flavors to eliminate the natural taste and smell, although the current one was well accepted because it is not perceived fish .
 

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