Abstract
Cookies, in general, are well accepted by all audiences, and research and investments in this type of product are of great importance to meet market demands. There are few product options for people with gluten intolerance on the market, and rice flour and babassu fruit mesocarp flour are good options for the development of new products for this audience. The objective of the present work was to prepare a gluten-free sweet biscuit with high nutritional value, based on babassu mesocarp flour with partial replacement by rice flour, to carry out the physical-chemical, microbiological characterization, sensory acceptance, and purchase intention of consumers. Three different formulations were studied, with 50, 75 and 100% babassu fruit mesocarp flour. Physical-chemical analyzes of moisture, water activity, ash, lipids, proteins and carbohydrates (by difference) were carried out, the microbiological quality was also evaluated according to the legislation and sensory acceptability through a questionnaire with 80 untrained tasters, as for the appearance, color, aroma, texture, sweetness, flavor, global impression and purchase intention attributes. The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics. In the sensory evaluation, the cookies received grades in the acceptance range for all formulations, demonstrating that the product has the potential to be in the market.
Highlights
Cookies have become one of the most popular and well-accepted snacks worldwide, among all age groups, for having a good source of energy and practicality (Cheng & Bhat, 2016), in addition to having a long shelf life, allowing them to be produced and distributed on a large scale (Chauhan, Saxena, & Singh, 2015).This makes this product a good vehicle for the study of mixed flours, both for economic and nutritional reasons (Jan, Panesar, & Singh, 2018), since the consumer becomes more and more demanding, making the market develops and makes available products that meet all needs, such as gluten-free products, as an example
The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics
Babassu Mesocarp Flour (BMF) was supplied by the Petrolina Coconut Breakers Association, located in the village of Petrolina, Imperatriz - Maranhão and the other ingredients such as rice flour, brown sugar, margarine, egg, flaxseed flour, vanilla essence and bicarbonate were purchased from local stores
Summary
Cookies have become one of the most popular and well-accepted snacks worldwide, among all age groups, for having a good source of energy and practicality (Cheng & Bhat, 2016), in addition to having a long shelf life, allowing them to be produced and distributed on a large scale (Chauhan, Saxena, & Singh, 2015) This makes this product a good vehicle for the study of mixed flours, both for economic and nutritional reasons (Jan, Panesar, & Singh, 2018), since the consumer becomes more and more demanding, making the market develops and makes available products that meet all needs, such as gluten-free products, as an example. On the other hand, is a source of edible starch and represents a promising alternative for use in gluten-free products, since it has higher concentrations of fiber and ash when compared to wheat, producing food with a higher nutritional content (Silva, Barros, Pereira, Lemos, & Abreu, 2019).
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