ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833

• Autor(a) principal: STADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
• Data de Publicação: 2017
• Outros Autores: GOMES, Paôla Diovana; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO)., SANCHES, Fabiane La Flor Ziegler; Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS)., SANTOS, Elisvânia Freitas dos; Universidade Federal de Mato Grosso do Sul (UFMS)., NOVELLO, Daiana; Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: [e-mail].
• Idioma: por
• Título da fonte: Revista da Universidade Vale do Rio Verde (Online)
• Texto Completo: http://periodicos.unincor.br/index.php/revistaunincor/article/view/2833
• topic: Ciências da Saúde, Nutrição; Fibers. Unconventional sugar. Nutrition.; Análise sensorial

This study aimed to verify the sensory acceptability of coconut cookie enriched with fructooligosaccharides (FOS) and determine the physical-chemical composition of the traditional formulation and with the highest level of FOS and similar sensory acceptance. Were used six formulations of cookies: F1 (standard) and the others added 10% (F2), 12.5% (F3), 15% (F4), 17.5% (F5) and 20% (F6) FOS. Sensorially, F1, F2, F3 and F4 showed good acceptance, with no statistical difference between them, in all attributes. In physico-chemical composition F4 showed higher fiber concentration, carbohydrates and calories and lower moisture (p<0.05) than F1. Thus, the products development has demonstrated that an addition level of 15% FOS in coconut cookies was better accepted by the judges, obtaining sensory acceptance similar to standard product and good expectations of sales.