OLIVEIRA, N. D.; http://lattes.cnpq.br/1558616816377169; OLIVEIRA, Natália Dantas de.
Résumé:
With a nutritional change, the lifestyle of the population has been changing, mainly, in
relation to their eating habits and practice of physical activity. Therefore, the importance of
the generation of innovative products for the exercise that feeds practicality, sustainability and
nutritional value to food is noted. In this context, it verifies whether the use of normal inedible
parts of foods, such as passion fruit, could be a viable alternative to reach the goal. In
addition, this fact has driven nutrition research through the intake of whey proteins. In this
way, the objective was to elaborate and characterize the physical, physical-chemical and
sensorial issues of cookie-type cookies, from passionfruit peel flour to Whey Protein protein.
For this, four formulations of biscuits and their long-term physical and chemical serum
indicators and sensory analysis were elaborated. As a result, it can be verified that the added
biscuit protein and passion fruit flour (CWF) presented lower lipid content compared to other
formulations. As far as the pH, ash and acidity the CWF cookie did not differ statistically
from the cookie control (CC). In the sensorial analysis, you will be able to verify that all the
data have been approved, since we have notes above 6.3 that can up to 8.0 are also products
that you can find for the market like all new formulations about good You can buy more ( 3.6
- 4.5) as the highest acceptability index (> 70%). CW, CWF and CF cookies were well
accepted, showing that they have promising potential for commercialization in the market.
