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.
Highlights
Brazil is very rich in natural resources, generates an amount of agro-industrial waste
The sensory attributes were positively scored in the hedonic scale, with a rating between “like slightly” and “like extremely” (6–9) (Table 2)
The cookies with 25% and 75% babassu mesocarp flour (BMF) did not differ from the other treatments (Table 2)
Summary
Brazil is very rich in natural resources, generates an amount of agro-industrial waste. The babassu coconut (Orbignya sp.) is one of the most abundant palm trees on the north and northeast Brazil which has four different parts, the outermost fiber-rich epicarp, the starch-rich mesocarp, the hard and woody endocarp and the innermost oil-rich kernels. Babassu palm trees can reach 20 m in height, with the production of four bunches of fruits per palm per season. The trees produce between seven and ten years and end at 35, with a productivity of 2.2 to 15.6 tons of fruit per ha/year. The babassu mesocarp, a byproduct of the babassu oil extraction industry, is produced during the separation of the babassu coconut almonds and consists of 20–23% of the fruit weight. Babassu mesocarp is an edible starch source (60–90%), and it displays antioxidant properties because it contains phenolic compounds [3,4]. Its use in foods production like biscuits would be a promising alternative
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