Desenvolvimento e avaliação sensorial de biscoitos, tipo cookie, adicionados de farinha da vagem de algaroba.

Abstract

As mesquite pods have high nutritional value, they are a rich source of sugar, protein, minerals and fiber that can be used as a source of raw material for the development of a range

of food products and technological innovations, for example bakery products. . The cookie- type biscuits exhibit high consumption, long shelf life and good acceptance and were

formulated with the intention of using them fortified with fiber, protein and mineral sources due to their appeal today, seeking to improve the quality of the consumer's diet. In this sense, the aim of this study is to develop different formulations of cookies, using cookies based on mesquite rice flour and evaluate its sensory characteristics. For this, as mesquite pods were dried in a 55 ° C circulating oven for 24 hours and were burned in flour. Then 3 types of cookies were made: CC - cookie with 0% mesquite flour; CA10% - cookie with 10% mesquite flour; CA20% - cookie with 20% mesquite rice flour. Then, a sensory analysis was performed through the affective test with a structured nine-point hedonic scale and purchase intention test. Given the results, we can observe the mean score detection attribute of 7.3; 7.5 and 6.8, for color 7.4, 7.5 and 6.8, for aroma of 7.0, 7.4 and 6.2, flavor 7.5, 7.7 and 5, 9, 7.8, 7.5 and 6.3, overall assessment of 7.6, 7.7 and 6.1 and for the intention to purchase average scores of 4.0, 4.3 and 3, 1 for cookie, CA10% and CA20%, respectively. With respect to the acceptability index, or acceptable cookie control (CC) over 77% for all requirements, while the cookie with 10% addition of mesquite wagon flour (CA10%) is acceptable over 82% and The cookie added to 20% of the flour (CA20%) reached the acceptability index above 65% for all specified attributes. Therefore, consider whether it is possible to substitute aroba seaweed flour to produce biscuits, as CA10% has not been affected by the addition of flour. Presented as a good alternative to compose human food, with nutritional quality in promoting the health and well being of the individual.