Qualidade de biscoitos formulados com diferentes teores de farinha de amêndoa de baru (Dipteryx alata Vog.)
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Data
2007-03
Título da Revista
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Editor
João Batista Duarte
Resumo
The objective of this study was to evaluate the quality
of cookie biscuits formulated with different levels of baru
(Dipteryx alata Vog.) nut flour in substitution of wheat and manioc
flours. The quality criteria were the sensory preference, chemical
composition, and particles from breakage of biscuits under
vibration conditions. It was observed that there was no difference
(p > 0.05) among samples regarding the formation of fine particles
between 2.5% in the biscuit with 8% of baru nut flour and 3.3%
in the biscuit with 2% of baru nut flour. The panelists considered
the biscuits with 4% and 8% of baru nut flour with the same
appearance as control treatment (p > 0.05). Regarding flavor, the
biscuit with no baru nut flour was not different (p > 0.05) from
other treatments. The texture also was not different (p > 0.05)
among the treatments. The gradual addition of baru nut flour to
the biscuits increased the level of protein, lipid, iron, calcium,
and fiber, and reduced the level of total carbohydrates. The
conclusion was that addition of 8% of baru nut flour enhances
the nutritional quality of the biscuit, not interfering with
consumers' sensory preference and with resistance to vibration.
Descrição
Palavras-chave
Biscoitos, Avaliação sensorial, Cookies, Sensory evaluation
Citação
SOARES JÚNIOR, Manoel Soares; CALIARI, Márcio; TORRES, Maria Célia Lopes; VERA, Rosângela; TEIXEIRA, Juliana de Souza; ALVES, Lorena Cozac. Qualidade de biscoitos formulados com diferentes teores de farinha de amêndoa de baru (Dipteryx alata Vog.). Pesquisa Agropecuária Tropical, Goiânia, v. 37, n. 1, p. 51-56, jan./mar. 2007. Disponível em: <https://www.revistas.ufg.br/pat/article/view/1869/1776>.