Elaboração e caracterização física e fisico-química de um bolo tipo brownie com adição de farinha da folha de moringa (Moringa oleifera).

Abstract

Moringa oleifera is a perennial tree, considered as a plant of the family Moringaceae. All parts of the plant have a notoriety, some properties lost and their diversification becoming a food use. The consumption and the commercialization of cakes in Brazil have been increasing, mainly with the tendency of foods ready for consumption or the mixtures. Based on these statements, a brownie cake enriched with moringa flour (Moringa Oliefera Lam.) Was evaluated and its physical and physicochemical characteristics were evaluated. The study was carried out at the Federal University of Campina Grande, Cuité campus, where the flour was obtained and the Brownies and all the analyzes necessary for the physical and physicochemical characterization were done. The flours in question had a good yield and the brownies obtained their organoleptic characteristics similar to those that are standardized and commercialized, their composition differs in the ash content found, because it has a mineral composition greater, when compared to the standard brownie. Through the obtained results, we can observe that the objective of the work was reached, showing that it is possible to obtain brownies with desirable characteristics and composition enriched the flour of the moringa leaf.