Processamento e análise sensorial de biscoitos tipo cookies adicionados da farinha do Cladódio do Mandacaru (Ceres Jamacaru DC).

Abstract

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.