SANTOS, A. F. R.; http://lattes.cnpq.br/3554793622301569; SANTOS, Ariadna Fernanda Rocha dos.
Resumen:
Moringa oleifera is a perennial tree, considered as a plant of the family Moringaceae.
All parts of the plant have a notoriety, some properties lost and their diversification
becoming a food use. The consumption and the commercialization of cakes in Brazil
have been increasing, mainly with the tendency of foods ready for consumption or the
mixtures. Based on these statements, a brownie cake enriched with moringa flour
(Moringa Oliefera Lam.) Was evaluated and its physical and physicochemical
characteristics were evaluated. The study was carried out at the Federal University of
Campina Grande, Cuité campus, where the flour was obtained and the Brownies and all
the analyzes necessary for the physical and physicochemical characterization were
done. The flours in question had a good yield and the brownies obtained their
organoleptic characteristics similar to those that are standardized and commercialized,
their composition differs in the ash content found, because it has a mineral composition
greater, when compared to the standard brownie. Through the obtained results, we can
observe that the objective of the work was reached, showing that it is possible to obtain
brownies with desirable characteristics and composition enriched the flour of the
moringa leaf.