Author:
Silva Maria Michele Alves da,Feitosa Maria Karine de Sá Barreto,Palitot Lúcia Emanuele Barros Teixeira,Coutinho Henrique Douglas Melo,Vasconcelos John Eversong Lucena de,Santos Francisco Antonio Vieira dos,Lisbôa Cícera Gomes Cavalcante de,Raposo António,Alfheeaid Hani A.,Alsharari Zayed D.,Alturki Hmidan A.,Alhaji Jwaher Haji,Sousa Erlânio Oliveira de
Abstract
Acrocomia intumescens (“macaúba”) is a species that during processing generates a large amount of waste. The use of this residue for the production of flour for incorporation into food products is a way to minimize the cost and nutritionally enrich the final product. This work aimed to develop and analyze, in terms of physico-chemical and microbiological properties, cookies with macaúba almond cake residual flour. Sequilhos formulations were obtained using three different proportions of flour (2, 4 and 6%). The analysis of the flour allowed to find 4.29% of moisture, 1.13% of acidity, 5.33 of pH, 44.46% of carbohydrates, 28.74% of lipids, 20.06% of proteins and 2.45% of ash. In the analysis of the sequilhos formulations, the following values were found: moisture (5.03 to 8.13%), acidity (0.10 to 0.14%), pH (5.52 to 5.93), carbohydrates (67.17 to 73.37%), lipids (18.77 to 31.77%), proteins (0.85 to 1.92%), ash (0.83 to 0.94%) and total energy value (137.57 to 172,50 Kcal/100g). In microbiological analyzes it was highlighted that the sequilhos presented adequate sanitary conditions. The results indicate almond flour as an ingredient to be incorporated in the preparation of sequilhos, which in turn, presented satisfactory physico-chemical properties and microbiological results.
Subject
Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science
Cited by
1 articles.
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