MEDEIROS, J. K. M.; http://lattes.cnpq.br/5115064341286895; MEDEIROS, Jennifer Karine Maria de.
Resumen:
The full use of food seeks, above all, to use all the edible parts of a given food, thus reducing
waste and making the most of nutrients and fiber. In the food sector, healthy and functional
products have gained ground throughout the world. Therefore, this course conclusion work had
as its main objective the preparation of cookies added with different concentrations of
cauliflower flour, as well as subjecting them to sensory analysis. The study was carried out on
a quantitative experimental basis where the cauliflower leaves were cut into small strips and
exposed to a tray that was then taken to the centrifuge for 10 hours and then followed by
grinding in a mill, until a flour was obtained. . Subsequently, different cookie formulations were
created where: C5% was added with 5% cabbage leaf flour and C10% was added with 10%
cabbage leaf flour. Finally, the samples were subjected to sensory analysis. Regarding the
results, it was observed that the C5% sample had greater acceptability in all aspects evaluated
when compared to the C10% sample, so that the reason may be linked to the greater presence
of organoleptic characteristics of cauliflower, such as blackberry and characteristic taste of the
vegetable, as well as, the results also showed that the level of purchase intention was higher for
the C5% sample, where the evaluators demonstrated a greater purchase interest when compared
to the second sample. In this context, it was observed that cauliflower leaves can be used in an
innovative way in the production of cookies, providing a high nutritional value and potential
health benefits, as well as highlighting that it is possible to partially replace conventionally
formulated wheat flour with cauliflower flour in these products, suggesting an opportunity for
the development of healthy and tasty food products.
