Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2019, 7(11), 805-809
DOI: 10.12691/jfnr-7-11-8
Open AccessArticle

Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies

Nohana de Carvalho SILVA1, Elynne Krysllen do Carmo BARROS2, Ana Lúcia Fernandes PEREIRA1, , Tatiana de Oliveira Lemos1 and Virgínia Kelly Gonçalves ABREU1

1Food Engineering Course, Federal University of Maranhão, Imperatriz, Brazil

2Nutrition department, Federal University of Piauí, Tesesina, Brazil

Pub. Date: November 26, 2019

Cite this paper:
Nohana de Carvalho SILVA, Elynne Krysllen do Carmo BARROS, Ana Lúcia Fernandes PEREIRA, Tatiana de Oliveira Lemos and Virgínia Kelly Gonçalves ABREU. Effect of Babassu (Orbignya phalerata) Mesocarp Flour on the Sensorial Properties and Nutritional Value of Cookies. Journal of Food and Nutrition Research. 2019; 7(11):805-809. doi: 10.12691/jfnr-7-11-8

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.

Keywords:
Babassu mesocarp flour cookie sensory evaluation nutritional value

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