Development of regular fiber rich cookies elaborated with passion fruit

• Published in: Alimentos e nutrição Vol. 22; no. 3; p. 391
• Main Authors: de Santana, Fernanda Carvalho, da Silva, Janaina Valeria, Santos, Alecia Josefa Alves Oliveira, Alves, Aline Rezende, Wartha, Elma Regina da Silva Andrade
• Format: Journal Article
• Language: Spanish
• Published: Faculdade de Ciencias Farmaceuticas UNESP 01-07-2011
• ISSN: 0103-4235

Epidemiologic and consumption studies have shown significant changes in eating habits of Brazilians, which increasingly replace raw foods, rich in fiber, for high-calorie and non-nutritive foods. Thus, this research aimed to develop a fortified biscuit with fiber and easy insertion on Brazilians' diet. The biscuits were developed with optimum levels of cassava starch, passion fruit peel flour and sugar using Response Surface Methodology associated with a 2 (3) factorial design. Consumer acceptance for the attributes appearance, aroma, flavor, texture and overall impression, obtained through affective sensory tests, was used as response variables. The results indicated that the independent variable "sugar" had significant impact on costumers' taste acceptance, overall acceptance, and purchase intent. Replacing 35% of wheat flour in standard recipe for 17.5% starch cassava flour and 17.5% of passion fruit peel, with an increase of 15% sugar over the amount originally present in the standard recipe, achieved good acceptance among the potential consumers studied, and it was considered the optimized formulation. This formulation contained 4.27g fiber/100g of biscuit, that allows consider it as high source of fiber by Brazilian law. KEYWORDS: Cassava starch; passion fruit peel flour; biscuit; sensory analysis. Estudos epidemiologicos e de consumo tem mostrado significativas mudancas nos habitos alimentares dos brasileiros, ou seja, cada vez mais alimentos in natura ou ricos em fibras sao substituidos por alimentos caloricos e nao nutritivos. Assim, a presente pesquisa teve por objetivo desenvolver biscoito enriquecido com fibras, de facil insercao na dieta dos brasileiros. Os biscoitos foram desenvolvidos otimizando-se niveis de adicao de fecula de mandioca, farinha da casca do maracuja e acucar, utilizando-se Metodologia de Superficie de Resposta associada a um planejamento fatorial 2 (3). Como variavel resposta, foi coletada atraves de testes sensoriais afetivos, a aceitacao dos consumidores quanto os parmetros aparencia, aroma, textura, sabor, impressao global e intencao de compra. Os resultados indicaram que a variavel independente concentracao de acucar influenciou de maneira expressiva a aceitacao em relacao ao sabor, a aceitacao global e a intencao de compra dos consumidores. Desta forma, a formulacao otimizada foi considerada a com substituicao de 35% da farinha de trigo da formulacao padrao por 17,5% de fecula de mandioca e 17,5% de farinha de casca de maracuja e acrescimo de 15% de acucar sobre a quantidade padrao. Esta formulacao continha 4,27g fibra/100g de biscoito, permitindo que o mesmo fosse considerado fonte de fibra pela legislacao brasileira. PALAVRAS-CHAVE: Fecula de mandioca; farinha da casca do maracuja; biscoito; analise sensorial.