FREIRE, Higor Alves.
Résumé:
The practicality and affordable price of the cookies make the product the target of several
improvements in their production, among them the addition or replacement of conventional
flours for fruit residues, with the purpose of incorporating sensory and nutritional
characteristics, in order to give more flavor and functional properties. Thus, the objective was
to develop grissini-type biscuits added with flour from the soursop residue and evaluate the
physical, physical-chemical and sensory characteristics. For this, three biscuit formulations
were prepared (control, 5% addition and 10% graviola residue flour). The cookies were
analyzed for moisture content, ash, pH and water activity. Sensory analysis was assessed
using a structured hedonic scale of nine points and the purchase intention with a scale of five
points. The results obtained for humidity were 9.4; 7.8 and 7.7%, ashes of 2.4; 2.5; 2.5%,
water activity 0.643; 0.566 and 0.255, pH 6.2; 5.5; 5.3 for the control cookies, 5 and 10% of
the soursop residue flour, respectively. Regarding sensory analysis, the results for the control
samples, 5% and 10% of the addition of the flour of the soursop residue, were, respectively,
for appearance 7.4; 7.2 and 7.1, for color 7.4; 7.5 and 7.4, aroma 7.9; 7.6 and 7.7, flavor 7.5;
7.6 and 7.3, texture 7.5; 7.7 and 7.3, global assessment 7.5; 7.7 and 7.7, and finally purchase
intention 4.0; 4.3 and 4.0; and the values found as an acceptability index varied between 78
and 88%. Therefore, it can be concluded that the grissini type cookies presented satisfactory
physical and physical-chemical characteristics that are acceptable if added with soursop flour,
and soursop residue can be a promising ingredient in the development of products in bakery.
