Impact of buriti flour addition in gluten-free cookie

Authors

DOI:

https://doi.org/10.33448/rsd-v9i7.5263

Keywords:

Mauritia flexuosa; Celiacs; Hedonic scale; Check-all-that-apply; Color.

Abstract

Currently, in order to increase the supply of products for celiacs, new raw materials have been added in the biscuit formulations. Therefore, buriti flour (BF) is a viable alternative for the preparation of these products. The study aimed to prepare gluten-free cookies containing BF. For that, four formulations were produced containing 0%, 2.5%; 5.0% and 7.5% BF. The analysis of technological characteristics, color and sensory evaluation were performed. The BF provided higher (p<0.05) weight losses and the concentration of 7.5% provided a higher (p<0.05) spread ratio in the cookies. For the color, the lightness was lower with 7.5% BF. The chroma increased from the concentration with 5.0% BF, indicating an increase in the intensity of the orange color. Hue values decreased with the BF addition. The total color difference increased with 2.5 and 5.0% BF, followed by 7.5% BF. The BF addition generally provided cookies with good sensory acceptance. The formulation containing 5.0% was the one that stood out with greater acceptance compared to the others. The CATA analysis indicated that greater acceptance was associated with the terms "pleasant color", "tasty", "sweet taste" and "rice flour flavor", which presented more frequently for control formulations, with 2.5% and 5.0% BF. Cookies with 7.5% BF had the lowest acceptance, indicating that the level of 5.0% is the most suitable for the preparation of cookies.

Author Biographies

Hildeane Veloso de Freitas, Federal University of Maranhão

Food Engineer from the Federal University of Maranhão (UFMA).

Gislane Romano Mendonça, Federal University of Maranhão

Food Engineer from the Federal University of Maranhão (UFMA). Master's student at the Graduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

Daniel de Sousa Andrade, Federal University of Maranhão

Student of Food Engineer at the Federal University of Maranhão (UFMA).

Gleyce Kelly de Sousa Oliveira, Federal University of Maranhão

Student of Food Engineer at the Federal University of Maranhão (UFMA).

Wilanira Silva Moraes Leite, Federal University of Maranhão

Student of Food Engineer at the Federal University of Maranhão (UFMA).

Rodrigo Anacleto Pinto, Federal University of Maranhão

Student of Food Engineer at the Federal University of Maranhão (UFMA).

Virgínia Kelly Gonçalves Abreu, Federal University of Maranhão

PhD in Food Science and Technology from the Federal University of Ceará.

Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA). Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA). Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

Tatiana de Oliveira Lemos, Federal University of Maranhão

PhD in Biotechnology - RENORBIO - from the Federal University of Ceará (UFC). Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA). Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA). 

Ana Lúcia Fernandes Pereira, Federal University of Maranhão

PhD in Food Science and Technology from the Federal University of Ceará.

Professor of the Food Engineering Course at the Federal University of Maranhão (UFMA). Professor of the specialization in Quality Management and Food Safety at the Federal University of Maranhão (UFMA). Professor of the Postgraduate Program in Health and Technology (PPGST) at the Federal University of Maranhão (UFMA).

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Published

16/06/2020

How to Cite

FREITAS, H. V. de; MENDONÇA, G. R.; ANDRADE, D. de S.; OLIVEIRA, G. K. de S.; LEITE, W. S. M.; PINTO, R. A.; ABREU, V. K. G.; LEMOS, T. de O.; PEREIRA, A. L. F. Impact of buriti flour addition in gluten-free cookie. Research, Society and Development, [S. l.], v. 9, n. 7, p. e947975263, 2020. DOI: 10.33448/rsd-v9i7.5263. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/5263. Acesso em: 24 apr. 2024.

Issue

Vol. 9 No. 7

Section

Engineerings

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