Elaboração e análise físico-química de cookies adicionais de farinha da folha de couve-flor.

Abstract

Over the last few years, food consumption has undergone drastic changes in different parts of the world, so that there has been an increase in the consumption of ultra-processed foods, however, there has also been a great interest in foods with properties that benefit health. The cookie production sector has been increasingly highlighted in the market, due to its diversity and innovation, as the production branch of these foods grows, the number of healthy product options that perform some functionality increases. The production of flours with unconventional products has become a positive target for research and the creation of new products. In view of the above, the objective was to elaborate cabbage leaf flour and to produce cookies added with different concentrations of flour, as well as to evaluate the physicochemical characteristics of the flour and the products produced. For this purpose, the cabbage leaves were dried in an air circulation oven at 60°C for 13 hours and then ground in an industrial blender until flour was obtained. Three cookie formulations were developed, namely: A1 (control cookie), A2 (cookie with 5% flour) and A3 (cookie with 10% flour) for subsequent analysis. Finally, the samples were analyzed from the physical-chemical point of view. According to the results obtained, it was found that the flour had the highest ash, moisture and protein content (16.57%; 7.01% and 30.62%, respectively) and the lowest fat content (4.21 %). Among the cookies developed, the preparations showed a low percentage of ash that evolved from the addition of flour, moisture and water activity, favoring low microbial activity, sample A2 obtained a higher percentage of protein % corresponding to the greater amount of rich flour in protein value compared to other cookie formulations. In this context, it is noteworthy that it is possible to partially replace wheat flour, in the conventional formulation, with cabbage leaf flour, since a flour with satisfactory physicochemical characteristics was obtained, presenting itself as a viable alternative to compose the food, especially in quick snacks.