Desenvolvimento de biscoito enriquecido com farinha de algaroba: avaliação tecnológica, sensorial e armazenabilidade.

Abstract

The segment of cookies is extremely important to Brazil, which stands as the 2nd largest producer. The search for alternative raw materials to wheat becomes increasingly necessary for the development of gluten-free products, increase the nutritional value and cost savings in the bakery sector. The mesquite pods have a high nutritional value and can be used as feedstock for the development of new food products. With these aspects, the objective of this study was to develop cookie enriched with mesquite flour which has high nutritional quality and importance to the economic development of the semi-arid northeast. In this work, the mature mesquite was used with a water content of 20% (wb). Drying experiments were performed at temperatures of 50, 60, 70 and 80 ° C. Mathematical models of Fick, Page, Cavalcanti Mata, Exponential Two Terms and Henderson & Pabis were used to fit the experimental data. Later, cookies were developed with mesquite flour and subjected to sensory analysis. The mesquite flour used in the cookie formulation with greater acceptance, was subjected to size grain, morphological, rheological, physico-chemical, determination of the chemical elements and was used for the production of cookies by using experimental design. The five best cookie formulations were subjected to sensory acceptance test. Water activity, firmness, fracture stress and color of all three formulations of cookies with greater acceptance were analyzed for 120 days of storage. From the results obtained, it can be said that the mathematical models Fick, Page, Cavalcanti Mata, Exponential Two Terms and Henderson & Pabis satisfactorily explained the experimental data of drying mesquite. The mesquite flour presented rheological characteristics suitable for production of cookies. The mesquite flour showed high concentration of fibers (15.10 g.100g-1), protein (9.12 g.100g-1), calcium (650.75.mg.100g-1) and phosphorous (879.12.mg.100g-1). The cookies made with 25% mesquite flour, 30% sugar and 45% palm fat content (experiment 4), 5% of mesquite flour, 50% sugar content and 45% content palm fat (experiment 7) and 15% of mesquite flour, 40% sugar and 35% palm fat content (experiment 9) were those who had greater acceptance and purchase intent. After the 120 days of storage, cookies of mesquite flour had their water activity and luminance increased, while its firmness, fracture stress, yellow and red intensity reduced. It is concluded that the cookies, of mesquite flour presented a high nutritional composition, high sensory acceptance, and similar quality characteristics to existing products on the market during storage.