PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF COOKIES MADE OF PUMPKIN SEED FLOUR (FSA) AND SEED FLOUR BARU (FSB) FOR CELIACS
DOI:
https://doi.org/10.12957/demetra.2014.13301Keywords:
Biscoitos, abóbora, baru, valor nutricionalAbstract
The objective was to use pumpkin seed flour (FSA) and baru seed meal (FSB) in the manufacture of cookies for coeliacs, and evaluate their physical, chemical, physico-chemical and sensory characteristics. Three types of cookies were prepared by standard formulation modification (P), with partial substitution of fresh flour FSA (A) and FSB (B) by 10%. The physical analysis of biscuits were determined by the procedures described in 10-50D method of the American Association of Cereal Chemists. The chemical and physicochemical characteristics followed methodologies proposed by Adolfo Lutz Institute. The sensory evaluation was performed by two tests: one of acceptability (affective test) with hedonic scale of 9 points, and other multiple comparison (discriminatory test), in a randomized complete block design balanced. Data were subjected to analysis of variance and Tukey test and Dunnett the 5% significance level. It was found that biscuit B differ (p <0.05) in the control formula, for some physical characteristics such as weight before and after firing, thickness, length and width after firing. Cookies differ (p <0.05) of the control formulation in terms of yield, and volume expansion ratio, and also showed higher value for moisture, ash, fat and fiber. Cookie B had good acceptance in all attributes. In the discriminatory test, the biscuit B got better grades. It is concluded that the partial addition of FSA and FSB improves the nutritional value of cookies, increases the dietary fiber, protein, minerals and lipids but, sensorily, the FSB showed better results, demonstrating the possibility of using such meal in formulations cookies for celiac in domestic and industrial level.
DOI: http://dx.doi.org/10.12957/demetra.2014.13301
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