Qualidade de biscoitos formulados com diferentes teores de farinha de casca de pequi

Abstract

The objective of this study was to evaluate the quality of cookies formulated with different pequi peel flour contents (FCP), replacing wheat flour (FT). A completely randomized design was used, with control plus four treatments (12.5%, 25%, 37.5%, and 50% of FT substitution by FCP), and four replications. The acceptability, color (brightness), nutritional composition, energetic value, and calcium, magnesium, copper, and manganese contents of each sample were analyzed. The data were evaluated by variance analysis and the averages compared by the Tukey test. When the FT substitution by FCP increased, cookies became darker, with higher dietary fiber, moisture, ash, magnesium, manganese, and copper contents, and lower carbohydrates, proteins, lipids, and energetic value contents. In terms of acceptability, cookies with up to 25% of FT substitution by FCP do not differ from those without FCP (control), reaching 52% of consumer purchase intention and 5.2% of ingredients cost reduction, as compared to control. Therefore, up to 25% FT replacement by FCP, for this kind of cookie, is a feasible option, with functional, economical, and ecological benefits.