Desenvolvimento, caracterização física, físico-química e avaliação sensorial de cookie com farinha da casca de maracujá adicionado de Whey Protein.

Abstract

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.