Análise físico-química e sensorial de Snack integral de óleo de pequi e ervas finas.

Abstract

Cookies can be offered as quick snacks by bringing ingredients and innovative techniques in their production, such as replacing the common oil with other healthier oils and providing a good quality of nutrients, mainly retinol (vitamin A), since the deficiency is a public health problem. Pequi contains an oil that is rich in carotenoids, fatty acids, minerals and vitamins, among them, retinol. Considering this scenario, the objective of this work was to develop a vitamin A-rich, snack-type salty cracker containing pequi oil, seeds and fine herbs, and later to analyze its acceptability and physico-chemical and sensorial characteristics. Two samples of snack-type whole crackers were prepared, one of the control group (with traditional soybean oil) and pequi (containing pequi oil), where both were analyzed according to the physical-chemical attributes and sensory for comparison. All physico-chemical analyzes made are in accordance with current legislation, only ash had a value above 3%, which is the recommended value. The findings were 3.39 for the pequi biscuit and 3.07 for the traditional biscuit. The other results show that the biscuits differ statistically (p <0.05), where higher values were found for moisture and water activity in the traditional biscuit. In the titratable acidity analysis, the highest value was found in the pequi biscuit. Despite the statistical difference (p <0.05), all the analyzes are in compliance with the legislation, proving to be products that can have a longer shelf life without proliferation of microorganisms. In sensory evaluation, the biscuits did not differ statistically (p <0.05) and obtained good acceptance regarding the attributes of appearance, color, aroma, flavor, texture, overall evaluation and purchase intention, proving that they would be a good option if they were marketed. .