Desenvolvimento e caracterização físico-química de biscoitos tipo snack adicionados da farinha das folhas e flores de Malvisco (Malvaviscus arboreus).

Abstract

Every day more cookies have become popular in Brazilian homes, simplicity, cost-effectiveness and long shelf life are favorable factors. Are manufactured in different ways, most of which wheat flour is present, but it is a product that can be enriched by adding other flours with potential nutritional and functional, being the PANCs an option to obtain these flours and among these, is the Malvavisco, whose flowers and leaves can be used to produce flour, In view of this, the present study aimed to develop snack-type cookies, manufactured from the meal of the flowers and leaves of Malvavisco (Malvaviscos arboreus) and to determine its physicochemical characteristics of. For this, the flours of the flowers and marshmallow leaves and developed three formulations of snacks being coded from SC - (control formulation) – snack with 0% hollyhock flower and leaf flour, SFO – snack added 10% marshmallow leaf flour and SFL – added snack of 10% marshmallow flower flour. The cookies were analyzed for moisture content, ash, acidity, lipids, and water activity. The results obtained for humidity were 5.2; 2.8; 2.9%, ash 2.7; 3.2; 3.2%, lipids 27.6; 25.3; 25.6% acidity 0.09; 0.3; 0.2%, water activity 0.439; 0.138; 0.265 for SC, SFO and SFL respectively. It can be concluded that the use of flour from flowers and leaves are good options for the formulation of cookies snacks, in view of the good results obtained, showing that these flours make the cookies more stable, with good humidity, acidity and Aa, considering these reasons, these flours have great potential for market insertion.