Cookie added of guavira residue flour: physico-chemical composition and sensorial analysis between children

• Autor(a) principal: Medino, Isabela Cristina
• Data de Publicação: 2019
• Outros Autores: Tonini, Ingrid Gabriela de Oliveira, Amaral, Luane Aparecida do, Loubet Filho, Paulo Sergio, Santos, Elisvânia Freitas dos, Novello, Daiana
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Evidência - Ciência e Biotecnologia - Interdisciplinar
• Texto Completo: https://periodicos.unoesc.edu.br/evidencia/article/view/20287
• topic: Biscoitos; Fibras; Escolares; Composição centesimal; Cookie; Fibers; Schoolchildren; Centesimal composition

In the present study the objective was to prepare a cookie with the addition of different levels of Guavira Residue Flour (GRF) and to evaluate the physico-chemical composition and the sensory acceptability among children. Five (5) cookie formulations were elaborated: F1 (standard - 0% GRF) and the others added of 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of GRF. Sixty untrained judges with aged 7 to 10 years participated in the sensory evaluation. The addition of higher levels of GRF (7.5% and 10%) reduced the acceptance of the cookie. The F1 formulation had higher scores (p<0.05) than F4 and F5 for all evaluations, except for the texture that was similar for the samples. Thus, the F3 formulation is considered to be the one with the highest level of GRF and with acceptance similar to the standard for most evaluations. Lower levels (p<0.05) of moisture, ash and fibers were observed in F1. However, F3 had lower carbohydrate and calorie contents. It is concluded that the addition of up to 5% GRF in cookie is well accepted by children's judges, obtaining sensorial acceptance similar to the standard product in most evaluations. In addition, it provided an improvement in the nutritional profile of the product.