Elaboração e caracterização de biscoitos obtidos a partir da farinha do fruto do trapiá (crataeva tapia L.).

Abstract

The Crataeva tapia L. it is a fruit species native to northeast and is also used in food in this region. It is a plant belonging to the family Capparidaceae, popularly called calabash, calabash wetland; however, is best known as Trapiá. Consists of a species that is vulnerable to extinction, not being reported studies on the nutritional composition of fruit and potential use in the framing of food products. Accordingly, this study aimed to develop and characterize the physico-chemical, microbiological and sensory aspects of flour and biscuit obtained from the rind of the fruit Trapiá (Crataeva tapia L.), encouraging the use of regional food. For both, were performed analyzes physical-chemical, microbiological and sensory of the fruit of Trapiá in natura, of the flour obtained from it and of the products obtained from this. The formulations of biscuits added 25% and 50% of flour Trapiá were used with great nutritional characteristics, especially with respect to lipids, sugars and total calories. In sensory terms, samples of biscuits with 25% bark flour of the Trapiá had better acceptance compared to the formulation with 50% bark flour of the Trapiá with respect to attributes of appearance, color, flavor and overall evaluation, which was reflected in purchase intent, since these samples were evaluated as a call option if they were marketed. Thus, the use of bark flour Trapiá and mix this with wheat flour, with a substitution of up to 25% in processing cookies, seems a viable option for the baking industry, given the potential of developing a rich product nutritionally speaking, with good acceptability, low cost and good performance, which can be introduced in a public feeding with different age groups.