BISCUIT WITH SPICES AND CORN FLOURS AND PUMPKIN SEED: DEVELOPMENT AND QUALITY ASSESSMENT
DOI:
https://doi.org/10.12957/demetra.2019.33380Keywords:
Corn flour. Pumpkin seed meal. Transgenic. Herbs. Cookies.Abstract
Corn is one of the most used cereals in food production, being mostly transgenic. Therefore, the objective was to develop and evaluate formulations of biscuits with non-transgenic corn flour (NTCF) and pumpkin seed meal (PSM), added with spices. Initially, three brands of TCF (transgenic corn flour), and a brand of NTCF were chemically analyzed. In parallel, a survey was carried out with 80 consumers on the proposed biscuit. Three formulations were formulated: F1 (without PSM), F2 (with 25% PSM) and F3 (with 50% PSM). Each cookie formulation was evaluated for microbiological, sensory and chemical characteristics. Regarding the characteristics of corn flour, NTCF showed a higher amount of protein and antioxidant capacity. Market research has indicated that the proposed biscuit formulations have commercial potential, and that oregano and basil should be added. All biscuit formulations were microbiologically safe; however, formulation 2 was the one that showed the best acceptance for taste, overall impression, purchase intention, and was the preferred formulation by tasters. The acceptability index (IA) indicated formulation 2 with potential for consumption and commercialization. In relation to the centesimal and chemical composition, formulation 3 showed better characteristics as it contained more ash (7.73), proteins (34.22), lipids (28.77), energy (494.43), iron reduction (23.34) and total phenolics (196.40). Considering the above, only formulation 2 has commercial potential, since it contains an acceptance index equal to the minimum established for commercialization, while formulation 3 presented better chemical characteristics.
DOI: 10.12957/demetra.2019.33380
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