Characterization and sensorial analysis of diet cookies prepared with different levels of cumbaru nut
International Journal of Development Research
Characterization and sensorial analysis of diet cookies prepared with different levels of cumbaru nut
Received 24th March, 2018; Received in revised form 17th April, 2018; Accepted 29th May, 2018; Published online 30th June, 2018.
Copyright © 2018, Mirelly Marques Romeiro Santos et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The objective of this work is to prepare diet cookies with cumbaru nut as an ingredient in replacement for wheat flour used in the traditional formulation, analyzing its physical-chemical composition and sensorial acceptance. Cookies were composed of five different formulations: F1 = Standard formulation (0%) - without addition of cumbaru nut, and the others with the addition of 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of cumbaru nuts. The products were submitted to sensory analysis. Tests were applied to elderly patients with DiabetesMellitus, and physical-chemical analysis of moisture, ashes, proteins, lipids and minerals was performed. There were no significant differences between the attributes evaluated (aroma, flavor, texture, color, sweetness, global acceptance and purchase intention), demonstrating a good sensorial acceptance. Higher levels of moisture, ashes, proteins, lipids, calories, fibers, magnesium, chromium, molybdenum, potassium and lower carbohydrate contents were observed in F5 when compared to F1. Thus, the preparation of the products allowed proving that the addition of up to 10% was well accepted by tasters, obtaining a sensory acceptance similar to the standard product.
