DESENVOLVIMENTO DE COOKIES DE CAFÉ COM ADIÇÃO DE INULINA

Abstract

Cookie is a practical food and has a great comercial acceptability. It has been increased to the cookie composition the inulin, a carboidrat that brings lots of beneficial effects to health, and the coffee, a bean very aprecciated by Brazilians, because of its flavour and aroma. The aim of this study was to develop cookies with arabica coffee and partially replace sugar with inulin and analyze the inulin behavior through physical, chemical and sensory analysis. Cookies were preparated with different proportions of inulin and sugar, respectively: 100% and 0% (F1), 75% and 25% (F2), 50% and 50% (F3), 25% and 75% (F4) and 0% and 100% (F5). Physico-chemical analysis of moisture, ash, lipids and texture were made to analyze the inulin effects on food, as well as sensory evaluation, using a nine-point hedonic scale to assess the overall liking and five-point hedonic scale to evaluate the buying intention. Physico-chemical analysis showed the moisture content fluctuates from 1,66% (F1) to 3,66 % (F2), which indicates a low moisture food. Ash results indicates no significant difference. Sensory acceptability and buying intention tests presented a good acceptance for all attributes for the samples F3, F4 and F5. According to the results, most of the formulations presented good acceptance and physico-chemical characteristics within the legislation.