Elaboração e análise sensorial de cookies adicionados de farinha da folha de Couve-flor (Brassica oleracea var. botrytis).

Abstract

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.