Open AccessSensory and physical-chemical evaluation of cookies made with extract powders of babassu coconut pie
Author(s) -
Pãmella Fronza,
Robson dos Santos Barbosa,
Jéssica da Silva Ferreira,
Laís Brito Cangussu,
Juliana Santos Moura,
Caroline Roberta Freitas Pires,
Abraham Damian Giraldo Zuñiga
Publication year - 2020
Publication title -
research, society and development
Language(s) - English
Resource type - Journals
ISSN - 2525-3409
DOI - 10.33448/rsd-v9i8.5191
Subject(s) - food science , mathematics , pulp and paper industry , chemistry , engineering
The demand for products made from food waste has been growing in recent years. In this sense, this study aimed to develop and evaluate cookies made with powdered extract from the residual babassu almond cake. Three biscuit formulations were prepared with different concentrations of powdered extract (F1-5%, F2-15%, F3-25%). It was found that the protein content of cookies varied between 2.75% - 2.99% and that of lipids between 26.12% -26.89%, in addition, they are within the microbiological standards established by the legislation. Among the sensorially tested formulations, F3 was characterized as the sweetest by the trained panel. On the other hand, the affective test pointed out the formulation F2 as being the most accepted by the tasters, with an acceptance rate of 80.86%. Therefore, the preparation of biscuits from a powdered extract from the residual babassu coconut almonds pie is an alternative to add value to this co-product with commercial potential.