Abstract
The consumption of fiberis extrmely important, as its ingestion helps prevent diseases and regulate bowel function, so there is great interest ftom the food industry in the development of new products based on dietary fiber. The objetive of the present work was to elaborate and evaluate the acceptance of cookies made from apple flour. The study was carried out at the Biosaúde laboratory of the Don Bosco Catholic University, in Campo Grande – MS. The flour was prepared from apples from the same batch, dehydrated and crushed. In the cookies formulation, 45% of apple flour was used,which made up its base. The evaluation of the components and their quantity were carried out through chemical analysis, obtaining means and standard deviation. The sensory evaluation had 30 untrained judges, in which two tests were used during the research: the hedonic scale and the attitude or purchase intention scale. The results obtained presented an innovative cookies with apple flour, this one had a great response of acceptability index (85,08%), standing out in the purchase intentions. Through the data obtained, it is concluded that the product obtained can be commercially included under the sensory point of view, in addition to presenting an excellent nutritional profile, aiming at the treatment and prevention of diseases such as diabetes, dyslipidemia and intestinal disorders.
Highlights
Fruit waste and losses occur at all stages of the production chain, generated by a large amount of waste and caused a large environmental and economic impact (Lima et al, 2018)
Fuji apple flour (Malus communis) and biscuit preparation with 45% of the apple flour concentration were elaborated, and from these were performed the bromatological analysis and sensory evaluation of the biscuit
According to the results obtained, apple flour presented moisture of 33.31%, a value above what is defined by Resolution RDC no 263 of September 2005 (Brasil, 2005), where the specific moisture requirements for flours should be a maximum of 15%
Summary
Fruit waste and losses occur at all stages of the production chain, generated by a large amount of waste and caused a large environmental and economic impact (Lima et al, 2018). There are several ways to make use of these fruits, one of them is the production of flours, which can be used in various recipes, because they are rich in nutrients such as fibers, minerals and vitamins (Fontes et al, 2014; Henríquez, 2010). With the increase in agricultural production, there is a good part of the fruits, such as apples, which are not marketed in natura, they are destined for industrialization. This expansion of planting areas generates apples of low commercial value for consumption because of various defects, such as stains, imperfections, undesirable size and inadequate coloration. FAS, on the other hand, have as characteristic the formation of viscous gels and are not digested in the small intestine, being fermented by bacteria of the large intestine, and the FAI are not gel-forming and are fermented limited by the bacteria of the large intestine (Bernaud & Rodrigues, 2013)
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