DEVELOPMENT OF A PROTEIN AND FIBER RICH CHICKEN PIE WITH CHICKPEA BASED DOUGH AS A DIETARY STRATEGY TO COMBAT SARCOPENIA IN OLDER ADULTS

Adequate intake of proteins and dietary fibers is relevant to maintaining health and functionality throughout aging, especially given the progressive reduction of muscle mass and changes in satiety. In this context, the present study aimed to develop a pre-baked and frozen chicken pie (empada) made with a chickpea-based dough, seeking to increase the protein and fiber density of the preparation. This is an experimental study on food product development. Ingredient selection was based on the TACO and TBCA tables, considering their contribution to protein and fiber intake. Four formulations were developed at the Dietetics Laboratory of the Pontifical Catholic University of Campinas, with variations regarding the presence of egg and cream cheese (requeijão). The dough combined cooked chickpeas, hydrated chia seeds, and flaxseed, while the filling consisted of shredded chicken breast, tomato, natural seasonings (onion, leek, oregano, turmeric, and nutmeg), and homemade cream cheese. We considered the following attributes for the evaluation of the recipe’s preparation: texture, flavor, appearance, and aroma, and the formulation without egg and with cream cheese produced in the laboratory was selected. The nutritional composition of the selected formulation, in a 150 g portion, presented 246.61 kcal, 18.6 g of proteins, and 6.24 g of dietary fibers, corresponding to 25% of the Daily Value for both nutrients. Protein intake was mainly obtained from chicken and chickpeas, whereas fibers were predominantly derived from chickpeas, chia, and flaxseed. In addition to these nutrients, chickpeas contain bioactive compounds that can add functional value to the formulation, since the legume contains flavonoids, phenolic acids, tannins, carotenoids, isoflavones, and bioactive peptides associated with antioxidant, anti-inflammatory, antihypertensive, and hypolipidemic effects, and its low glycemic index may contribute to glycemic control—an aspect relevant to the prevention of chronic diseases common in aging, such as type 2 diabetes and cardiovascular diseases. Flaxseed also contributes bioactive compounds, such as alpha-linolenic acid, lignans with antioxidant action, and mucilage, a soluble fiber with prebiotic action whose fermentation generates short-chain fatty acids, which may favor intestinal health through the increase of beneficial bacteria and intestinal transit. These results, however, derive largely from in vitro and animal studies. Nonetheless, as this is a preliminary study, these compounds have not yet been evaluated in the product. The formulation was composed entirely of in natura and minimally processed foods, presenting itself as an alternative with higher nutritional density and a relevant contribution of proteins and fibers—nutrients essential for maintaining muscle mass, satiety, and intestinal function during aging. It is concluded that the product achieved the proposed nutritional parameters, demonstrating potential to contribute to the dietary quality of the elderly population.