Abstract
This study aimed to develop a cookie from the mixed flour derived from dehydrated pulp of beet and potatoes, by drying in a tray dryer and assessing their physical-chemical and sensory characteristics. Three formulations were prepared: Standard (0%), Type I (10%) and Type II (20%). The percentage correspond to the mixed flour added to the basic formulation. The data of the flour drying process showed a moisture loss of the potatoes and beet around 83.5 and 86.2%, respectively. The Type I and II cookies had an average chemical composition respective 0.3 to 0.7% moisture, 70% carbohydrates for both, 5 and 7% protein, 22 and 20% fat and 2% minerals for both, with an average calorific value of 505 and 491 kcal x 100 g-1. All formulations showed satisfactory acceptance through sensory analysis, and there was no statistical difference between the types of cookie for all attributes. The model Midilli describes the drying kinetics with a good parameter of fit. So, this product is very promising, taking into account the range of additional nutrients from the raw materials (mainly minerals), calorific value similar to those found on Brazilian market and consumer acceptance, besides the possibility of use as a coloring agent.
Highlights
It can be observed the tendency of consumers for healthier products and ready for consumption
Drying kinetics curve and flour obtainment Samples were washed in running water for removal of coarse dirt, soaked in sodium hypochlorite solution (0,02ml/L) for 30 minutes and washed in running water to remove excess chlorine
Slices were distributed uniformly on trays, and the drying conducted in a tray dryer with forced air circulation, where the heat is transferred from the equipment to the product by convection mechanism
Summary
It can be observed the tendency of consumers for healthier products and ready for consumption. Among these, is the cookie, very significant part of the food industry in most countries (Giuberti et al, 2018; Sulieman et al, 2019), known worldwide for its practicality, long shelf life, and low cost, that are entering the world of functional foods by including ingredients that provide a better source of nutrients, such as nuts, seeds and flour obtained from tubers and roots tuberous (Jan, Panesar, & Singh, 2018). Regardless of its origin, currently, the cookie is a product internationally consumed by all social classes. Your preference for a particular class, which, when taken together, form an extensive selection of shapes, sizes, types, and flavors (de Moraes, Zavareze, de Miranda, & Salas-Mellado, 2010). Aiming functionality and reducing plant waste observed worldwide, the production of new foods in this segment has become prosperous
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