Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar

Moraes, Kessiane Silva de; Zavareza, Elessandra da Rosa; Miranda, M. Z. de; Salas-Mellado, Myriam de las Mercedes

doi:10.1590/s0101-20612010000500036

Cited by 51 publications

(57 citation statements)

References 16 publications

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“…Another important aspect in regard to fracturability is the lipid content. A fat content between 30 and 38% leads to less fracturable cookies (Moraes et al, 2010). In this study, the lipid content was 35%, producing softer cookies.…”

Section: Cookie Texture Profilementioning

confidence: 61%

“…The cookie physical characteristics were assessed according to the 10-50D Method (American Association Of Cereal Chemists -AACC, 2000) cited by Moraes et al (2010). The weight was determined using a Shimadzu semianalytic digital scale, before baking, and expressed in grams.…”

Section: Physical Analysesmentioning

confidence: 99%

“…The following dough parameters were measured: hardness, adhesiveness, elasticity, cohesiveness, gumminess and chewability, according to the methodology described by Assis et al (2009) and Moraes et al (2010). The following parameters were measured using the baked cookies: hardness and fracturability according to Assis et al (2009) and Moraes et al (2010).…”

Section: Physical Analysesmentioning

confidence: 99%

“…Whereas the hardness of the CF formulation was higher, which may be attributed to gluten's strong proteic network and the fact that the CF cookies contained only wheat flour. Alternatively, the reduction in hardness for tapioca and rice flour cookies might be associated with the product's lipid content, which grants more softness and palatability (Moraes et al, 2010). In regard to fracturability, there were significant differences among formulations: formulations A, B and CF did not significantly differ in fracturability, nor did formulations C, D and E differ from each other.…”

Section: Cookie Texture Profilementioning

confidence: 99%

“…On the other hand, weight loss did not differ significantly among the formulations (p > 0,05). Regarding the expansion factor, sugar and vegetable shortening exert great influence because, in addition to conferring pleasant taste and texture, these ingredients favor spread and viscosity and reduce the cookies' thickness (Moraes et al 2010.). Sample E had the lowest expansion factor and differed significantly from sample A (p < 0.05).…”

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confidence: 98%

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Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

et al. 2015

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Tapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.Index terms: Starch; brown sugar; celiac disease. RESUMOA farinha de tapioca é oriunda de fécula extraída da mandioca, sendo um alimento largamente utilizado no Brasil. A farinha de arroz é produzida a partir de grãos de arroz, utilizada na elaboração de pães, mingaus, bolos e biscoitos, sendo recomendada para celíacos. O açúcar mascavo advindo do cozimento do caldo da cana-de-açúcar tem grande riqueza de ferro. O objetivo deste trabalho foi de agregar valor aos produtos supracitados, desenvolvendo biscoitos à base de farinha de tapioca e de arroz. Foram preparadas 5 formulações: A, com proporções de 100:0, B 75:25, C 50:50, D 25:75 e E 0:100 para farinha de mandioca e farinha de arroz, respectivamente adicionado de açúcar mascavo, analisando suas propriedades tecnológicas, nutricionais e sensoriais. As análises realizadas foram perfil de textura da massa, peso, diâmetro e volume, acidez, atividade de água, carboidratos, lipídios, proteínas, fibras alimentares, cinzas e umidade; avaliação sensorial através de teste afetivo com 90 julgadores, utilizando escala hedônica estruturada de nove pontos, com variação entre os termos 'gostei muitíssimo' e 'desgostei muitíssimo' para os atributos de aroma, cor, textura, sabor e impressão global, e intenção de compra. Os resultados indicaram que os biscoitos de farinhas de tapioca e de arroz adicionado de aç...

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Section: Cookie Texture Profilementioning

confidence: 61%

Section: Physical Analysesmentioning

confidence: 99%

Section: Physical Analysesmentioning

confidence: 99%

Section: Cookie Texture Profilementioning

confidence: 99%

mentioning

confidence: 98%

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Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

et al. 2015

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Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Silva¹,

Kasemodel

Ferreira³

et al. 2020

Food Science & Nutrition

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The Pachira aquatica (PA) Aubl. (Malvaceae), commonly known as munguba, castanheira, wild cocoa, and maranhão nut, is a native tree of Mexico (Paula, Cruz, & Barbosa, 2006). In Brazil, it is common in the Amazon region and occurs mainly in streams and rivers, from which originated its scientific name. Some studies have shown that PA seeds present a high amount of lipids (44%), 12.9% of protein showing a high amount of essential amino acids such as tyrosine,

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Bamboo Fiber as a Substitute for Fat and/or Sugar in Cookies

Felisberto

Miyake

Ferreira

et al. 2021

Biotechnological Advances in Bamboo

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Avaliação tecnológica de biscoitos tipo cookie com variações nos teores de lipídio e de açúcar

Cited by 51 publications

References 16 publications

Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

Addition of Pachira aquatica oil and Platonia insignis almond in cookies: Physicochemical and sensorial aspects

Bamboo Fiber as a Substitute for Fat and/or Sugar in Cookies

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