Elaboração e caracterização físico-química de biscoitos, tipo cookie, adicionados de farinha da vagem de algaroba (Prosopis Juliflora).

Abstract

A mesquite tree (Prosopis juliflora), a tree species from the Leguminosae family, subfamily Mimosoideae, was brought to Brazil at the age of 40. dry, where hardly other plants can survive. A number of mesquite is called mesquite, a fruit that is concentrated in its nutritional value. As pods are tasty, aromatic and sweet, due to the theoretical sucrose lift, moreover, it is a fiber rich source that can be used as raw material for the preparation of a number of food products and technological innovations, for example in products. of baking. Therefore, the objective is the elaboration and physicochemical characterization of different cookie formulations, the mesquite bird meal. To do this, make an example of mesquite recipe and then three cookie formulations, as follows: CC: cookie control without mesquite flour, C10 and C20, cookie with 10% and 20% mesquite flour, respectively. The physicochemical statistics performed were collected, ash, acidity, pH and water activity in the elaborated cookies. The results presented theoretically from 1.17; 2.51 and 1.94%, ash content of 1.48; 1.5 and 1.66%, acidity of 0.22; 0.18 and 0.23%, pH 6.5; 6.7 and 7.4 and water activity of 0.1860; 0.2790 and 0.2420 for CC, C10 and C20, respectively. It concluded that cookies showed satisfactory physical and chemical results when compared to existing legislation and literature. It is also worth mentioning that the use of mesquite flour is promising in the preparation of cookies.