Abstract
The germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density, however, it is underused as food. Therefore, the objective of this study was to develop cookies enriched with GMP, in order to evaluate their acceptability and determine their centesimal composition. The GMP fraction was added to the formulations, in the proportion of 40% and 50%, in replacement of wheat flour and cassava starch. Centesimal composition analyses were performed for both the GMP fraction and cookies. All cookies were accepted, in relation to global acceptance, however, only the cookie with 40% replacement of wheat flour and cassava starch by GMP was accepted, concerning appearance. The GMP fraction showed high levels of lipids (18%) and total dietary fiber (29%), and considerable protein content (12%). Significant differences were observed in the protein content of the cookie with 50% replacement of wheat flour and cassava starch by GMP (7.76 g 100g-1), in relation to the control and the cookie with 40% replacement (6.76 g 100g-1 and 6.88 g 100g-1, respectively). The GMP fraction increased the dietary fiber content, did not change the lipids concentration, and reduced the energy value of cookies. The use of germ fraction with maize pericarp in food products allows the increase of their dietary fiber content and the decrease of their energy value. KEY-WORDS: Maize germ; cookie; chemical composition; nutritional value; acceptability.
Highlights
The germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density, it is underused as food
A fração gérmen com pericarpo de milho (GPM) foi acrescentada às formulações, na proporção de 40% e 50%, em substituição à farinha de trigo e fécula de mandioca
Na fração GPM, constataram-se altos teores de lipídios (18%) e de fibra alimentar total (29%), e conteúdo considerável de proteína (12%)
Summary
The germ fraction with maize pericarp (GMP), obtained from the degermination of this cereal, presents a high nutrient density, it is underused as food. A fração gérmen com pericarpo de milho (GPM), obtida por meio da degerminação deste cereal, possui alta densidade de nutrientes, contudo, ainda é subutilizada na alimentação humana. Este trabalho teve como objetivos desenvolver biscoitos tipo cookie, enriquecidos com GPM, avaliar a aceitabilidade e determinar sua composição centesimal. O emprego da fração gérmen com pericarpo de milho, em produtos alimentícios, possibilita aumento do teor de fibra alimentar e redução do valor energético dos produtos. Além da alta densidade dos referidos nutrientes, a fração gérmen com pericarpo de milho contém proteínas com melhor perfil aminoacídico e, portanto, melhor qualidade nutricional, em relação às proteínas do grão inteiro (Wilson 1999, Brito et al 2005, Naves et al 2011). Considerando-se a composição em nutrientes da fração gérmen com pericarpo de milho e as novas tendências alimentares, em busca de alimentos mais nutritivos e saudáveis, este trabalho teve os objetivos de desenvolver biscoitos tipo cookie, enriquecidos com a fração gérmen com pericarpo de milho, e analisar a aceitabilidade e a composição química centesimal dos biscoitos
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