Desenvolvimento de biscoitos integrais à base de farinha de alfarroba como uma alternativa para substituição do cacau em pó

• Main Author: Farias, Jaqueline Nogueira
• Publication Date: 2022
• Other Authors: Nascimento, Franciely Patrícia Barbosa do, Salvador, Angela Alves, Silva, Arthur Alves Negrão da, Tamasia, Gislene dos Anjos, Rossetti, Francini Xavier, Bello, Sérgio Ricardo de Brito, Vicentini, Mariana Scudeller
• Format: Article
• Language: eng
• Source: International Journal of Nutrology (Online)
• Download full: https://ijn.zotarellifilhoscientificworks.com/index.php/ijn/article/view/174
• topic: sensory analysis; spread factor; acceptability

Carob powder, made from the fruit of the carob tree (Ceratonia siliqua L.), which is native to the Mediterranean region, is considered a healthy product with a high nutritional value, and it can be used as a substitute for cocoa powder in the production of food. Based on this, the objective of the present study was to develop whole carob powder cookies as an alternative to cocoa powder, verifying its nutritional properties, physical changes and acceptability. The cookies were developed using the standard cocoa recipe, and three formulations were prepared with carob instead of cocoa in proportions of 100%, 50% and 25%. This substitution promoted physical alterations in the products, a decrease in the protein, carbohydrate, and total fat content, and an increase in fibers. The possible consumers were able to note a significant difference in the control difference test between the standard sample (100% cocoa) and sample III (the recipe with the lowest carob content), but the other items were statistically imperceptible. According to the analyses performed and the sensorial test, we verified that the replacement of cocoa by carob is feasible.