Composição química e avaliação sensorial de biscoitos elaborados com polpa de pequi (Caryocar brasiliense Camb.) desidratada
Carregando...
Data
2009-10-28
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Goiás
Resumo
This study evaluated the chemical composition of dehydrated pequi pulp and its contribution
on the nutritional value and acceptability in cookies. Forced air oven drying (60ºC/24 hours)
was used to dehydrate the pequi pulp in three repetitions. Five cookie formulations were
developed with dehydrated pulp concentrations of 0% (BPA), 5% (BP5), 10% (BP10), 15%
(BP15) and 20% (BP20). The centesimal composition and energy value of bleached pulp,
dehydrated pulp and the cookies were determined. The fatty acid profile of the dehydrated
pulp was also determined. The cookies were analyzed according to preference, acceptability,
physical characteristics and microbiological quality. The data were analyzed using analysis of
variance and the Tukey, Friedman and Kolmogorov-Smirnov tests at a 5% significance level.
Bleached pequi pulp and dehydrated pequi pulp are rich in lipids (19.39g.100g-1 and
50.79g.100g-1) and dietary fiber (7.45g.100g-1 and 26.68g.100g-1). The energy value of
dehydrated pulp was almost three times that of the bleached pulp (204.8 e 525.1 kcal.100g-1).
The dehydrated pulp contained 40.53% saturated fatty acids and 51.21% unsaturated fatty
acids, with a predominance of oleic acid (47.94%) and palmitic acid (34.45%). The cookie
formulations contained 8.16 to 8.90g.100g-1 of moisture, 8.66 to 8.91g.100g-1 of proteins,
12.35 to 13.25g.100g-1 of lipids and from 1.20 to 1.41g.100g-1 of ash. The level of dietary
fiber increased significantly with the addition of dehydrated pulp, varying from 2.12 to
5.11g.100g-1 (p<0.05). The cookies energy value varied from 404.6 to 414.0 kcal.100g-1. The
width and spread factor of the cookies decreased with the increase in the concentration of the
dehydrated pequi pulp. There was no significant difference among the samples as far as
preference was concerned. The cookies had good acceptability in regard to appearance, flavor
and microbiological quality within the legally established limits. In conclusion, cookies made
with dehydrated pequi pulp are a product with good nutritional potential and good
acceptability
Descrição
Citação
MEDEIROS, Priscilla Ramos Mortate da Silva. Chemical composition and sensorial evaluation of cookies made with dehydrated pequi pulp. 2009. 69 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2009.