Jabuticaba peel in the production of cookies for school food: technological and sensory aspects
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Data
2015-12
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Resumo
Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop
cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the
technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the
cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA,
smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made
with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability
test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial
co-products, which is interesting for the market for this type of product.
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Myrciaria cauliflora Berg, Mixture design, Agro-industrial co-products, Myrciaria cauliflora Berg, Coproduto agroindustrial, Delineamento de misturas
Citação
ZAGO, Márcio Fernando Cardoso; CALIARI, Márcio; SOARES JÚNIOR, Manoel Soares; CAMPOS, Maria Raquel Hidalgo; BATISTA, Jaqueline Eduarda Rodrigues. Jabuticaba peel in the production of cookies for school food: technological and sensory aspects. Ciência e Agrotecnologia, Lavras, v. 39, n. 6, p. 624-633, Nov./Dec. 2015.