Elaboração de cookie adicionado de farinha da semente de jaca e doce de leite vegano: avaliação física e sensorial.

Abstract

Oil-seed milk, more specifically Brazil nut, is a food with a high nutritional value. It can be used as a raw material for various preparations or be consumed in natura as a substitute for animal milks, making it a viable option for lactose intolerant, or individuals who have veganism as their lifestyle. The use of brown milk in the elaboration of food products expresses a new tendency towards the diversification of functional raw materials, contributing to the improvement of the nutritional profile and the enrichment of preparations, healthy options for consumers with some food restriction or a predilection for those who seek quality of life through food. As well as the use of vegetable milk, the insertion of flours such as jackfruit seed as a substitute for cocoa has been studied, promoting the use of seed and the insertion of nutrients in the preparations, such action is a trend and are already described in various analyzes . The food industry undergoes constant evolution and aims to adapt to this new trend of practicality, attributing functional characteristics that suit the needs of the target audience. In view of the above, the objective was to develop formulations of cookies added to sweetcorn milk and jaca seed meal, as well as to evaluate their physical and sensorial characteristics. For this, two formulations of cookies were prepared and evaluated for physical characteristics (water activity, pH, moisture and ashes) and sensory evaluation (through acceptance test and purchase intention). In view of the results, it can be observed that the values of moisture, ash, pH and water activity of cookies did not present statistical difference between them. It was verified that the scores attributed by the tasters in the sensorial analysis of cookies varied between 6.9 - 7.9, for the evaluated attributes, being between the hedonic terms I liked slightly and I enjoyed moderately, respectively. For the intention to buy the notes are between 4.2 and 4.3, referring to the possible purchase in the hedonic scale. In this way it is concluded that the vegan cookie has satisfactory physicochemical characteristics and obtained good acceptability according to the tasters. The use of jackfruit flour may be a potential ingredient in baking