SILVA, L. F.; http://lattes.cnpq.br/4162470049321010; SILVA, Layane Ferreira.
Résumé:
There is an increase in the search for alternatives that combine the preservation of biodiversity
and the introduction of new formulations with functional claims, enabling the introduction of
unconventional food plants (PANCs) in human food, such as the mandacaru (Cereus
jamacaru). Its use is of great importance in the cultural valorization of the northeast region,
ancient reports already characterized the species as succulent plants, with fleshy, plump or flat
stalks, with deciduous or completely absent leaves, versatile to be included in different uses,
the main one being indication in the treatment of diseases and in human food, even if the most
frequent use is of the fruit, the use of cladode becomes a form of aggregation beneficial for
the local commerce of a population. The cookie type cookie is one of the possibilities for the
introduction of new ingredients, pleasing the taste of the general public that consumes it. The
objective was the elaboration and evaluation of the sensorial characteristics of cookies type
cookies, added of the flour of the cladode of mandacaru. For that, three formulations were
developed: CC (cookie control), CM5 (cookie added with 5% of the mandacaru cladode flour)
and CM10 (cookie added with 10% of the mandacaru cladode flour), which were submitted to
analysis of acceptance, acceptability index and purchase intent. Through the analyses, all the
formulations developed showed good sensory acceptance and a high acceptability index
ranging from 79.67 to 89.11, mandacaru cladode flour can be an interesting alternative for use
in baked goods with the aim of improve their nutritional and sensory characteristics.
