GOMES, Quézia Oliveira.
Résumé:
The demand for healthy food comes from the desire of people to improve their quality of life with this food industries face the challenge of producing safe food and health promoters. The purpose of this study was to develop type cookie biscuits using different concentrations of whole grains and brown sugar. Three formulations were prepared, the sample F1 was considered where the amount of flour + grains = 44.44% for this variable, using this sample of 22.22% Whole wheat flour 22.22% and whole grains (oats, sesame and amaranth), and also considering the addition of brown sugar 14.98% in this same formulation, the second variable, the F2 was formulated with 28.83% of whole wheat flour, 19.12 % of whole grains (oats, sesame and amaranth) and 8.10% brown sugar F1; already in F3, were added 36.60% of whole wheat flour, 15.69% whole grains (oats, sesame and amaranth) and no addition of brown sugar. Cookies formulated underwent microbiological, physico-chemical and sensory. Microbiological analyzes were performed: Salmonella sp/25g, Coliforms to 45ºC e Staphylococcus coagulase positive / g. During the evaluation of physico-chemical parameters were: moisture, ash, protein, lipids and sugars. In sensory evaluation, formulations were tested for acceptance and purchase intent. All samples showed a biscuit acceptable microbiological profile, based on Brazilian law. In terms of the results of physicochemical analyzes, we found no significant difference (p <0.05) between the formulations for the parameters: ash, lipid and protein content. The humidity ranged from 9.75% to 11.61% for F1 and F2 respectively. The total carbohydrate differed significantly (p ≤ 0.05) between cookies, ranging from F3 to F1 = 33.43% = 60.28%. The acceptability of the biscuits was tested, and the formulation F1 responsible for the higher notes. It was evident that the incorporation of whole grains and flour in the formulation of cookies is interesting commercially, generating products with high consumer acceptability.
