Effect of Babassu (<i>Orbignya</i><i> phalerata</i>) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Abstract

The use of the babassu mesocarp flour (BMF) in the cookies production adds value to this regional raw material of Brazilian Northeast. BMF has high mineral and fibers content and can increase the nutritional value of the products. However, it's essential to evaluate the sensory impact. Thus, the study aimed to produce cookies containing BMF in partial replacement of wheat flour. For this, four cookies formulations were prepared: control (0%), 25%, 50% and 75% of BMF. The sensory attributes (color, appearance, flavor, texture and overall liking) and purchase intention were performed. All samples containing BMF were accepted with averages greater than 6, which corresponds to "slightly liked" in the hedonic scale. For the flavor, cookies with 50% de BMF had high scores (p<0.05) when compared to that with 75% of BMF. The cookies containing 50% of BMF was more accepted (p<0.05) for the overall liking than those of control and with 75% of BMF. Thus, the formulation with 50% of BMF highlighted for the majority of sensory attributes. This formulation was produced and compared with control treatment for the proximate composition (moisture, ash, lipids, proteins, fiber, carbohydrates and energy value). The use of BMF did not influence the moisture of the cookies. However, it caused a reduction (p<0.05) in the proteins and carbohydrates. The lipids, minerals, fibers contents and consequently energetic value increased (p<0.05) with BMF inclusion. The increase in fiber content is advantageous since their consumption provide several health benefits. Therefore, the cookies prepared were accepted and promote the use of regional raw material of Brazilian Northeast with high nutritional value.

Propriedades da farinha de mesocarpo do babaçu (Attalea speciosa) e sua aplicação na panificação e massas alimentícias: uma revisão

“…Biscoitos tipo cookie formulados com 50% de farinha de trigo e 50% FMB apresentaram maior conteúdo de fibras, minerais e lipídios, bem como menor teor de carboidratos e proteínas do os biscoitos produzidos integralmente com farinha de trigo. Ademais, o biscoito formulado com a mistura de farinhas se destacou sensorialmente em termos de cor, aparência, textura e impressão global frente ao biscoito produzido apenas com farinha de trigo (Silva et al, 2019).…”

Chemical and physical modification of corn starch and application in cupuassu and babassu dairy dessert

“…Babassu flour is obtained from the fruit mesocarp, contains about 60% starch in addition to phenolic compounds that perform antioxidant activity. This flour is little used in processed foods, being its main destination feed and biomass (Silva et al, 2019).…”