Elaboração e análise física-química de biscoito adicionado de farinha de limãozinho (Zanthoxylum rhoufolium Lam.).

Abstract

Biscuits are a food widely consumed around the world, their preparation is simple and is made by mixing flour, sugar and fat. Wheat flour is the most used in the recipe, but it can be replaced by several other flours, including those derived from unconventional food plants (PANC). PANC are plants that can be used in food, in their entirety or as part of various preparations. In this study, a flour was developed from the leaves of Zanthoxylum rhoifolium Lam., also known as lemonzinho, a plant present in Brazil, which does not present toxicity in human cells. The objective of this study was to develop and analyze the physicochemical characteristics of two biscuit formulations with different concentrations of lemon leaf flour and evaluate the difference in their characteristics, when compared to a formulation without the addition of flour. For this purpose, three biscuit formulations were developed: FC control formulation, without addition of lemon flour; B5 with the addition of 5% lemon leaf flour and B10 with the addition of 10% flour. Physicochemical analyzes of ash, humidity, water activity, pH, acidity, carbohydrates, lipids and proteins were carried out. A significant difference was observed in all parameters of the B10 formulation compared to FC, between B5 and B10 there were differences in the parameters of pH, acidity, carbohydrates, lipids and proteins, between B5 and FC there were significant differences between all analyzes except proteins. The addition of lemon leaf flour caused changes in all evaluated parameters, and with more intensity in the formulation with a greater quantity of flour, which brings potential for product enrichment to the flour analyzed in this study.