SILVA, L. P. F. R.; http://lattes.cnpq.br/2233147510594978; SILVA, Luis Paulo Firmino Romão da.
Resumen:
The coconut palm (Cocos r7uc/cera L.) is one of the most widespread fruit naturally on
earth, occurring in virtually every continent. presenting a major socio-economic vague.
The mesocarp besides being a source of fibers is also rich in minerais, proteins, and
has properties that can be used in the food industry as an important food supplement
of the human diet, especially because of their fiber, protein, sugar and fat. This study
aimed to obtain and characterize the pith bran coconut and its addition in nutritional
enrichment cupcakes with different proportions. The meal was obtained after drying
the mesocarp in nature at 70'C for 48 hours and ground in a wiley mill. The cupcakes
were prepared in three different formulations (standard, 1% and 3%). The samples
were subjected to physical and chemical analysis of humidity, ash, pH. acidity,
proteins, fats, fiber, total soluble sugars, according to the methodology of IAL (2008).
Were also submitted to hygiene and health evaluation (coliform 45'C, coagulase
positive staphylococcus, salmonella, molds and yeasts. escherzch/a co/l) according to
RDC N'. 12 of 2001. The sensory analysis was applied with 146 untrained, samples
were presented in individual booths, monadic and casualizadas form, checking the
appearance attributes, color, flavor, aroma, texture, global acceptance affective
method using the product acceptance test. Samples of cupcakes presented
satisfactory health conditions in relation to hygiene and health evaluation, as compared
to its chemical composition showed protein content (4.90%), lipids (5.93%) and fiber
(1.13%) may be a food rich in fiber, protein. Sensory analysis showed that the
formulation with 3% mesocarp meal was the most accepted before the indicated
attributes.