QUALIDADE MICROBIOLÓGICA, FÍSICO-QUÍMICA E SENSORIAL DE COOKIES A BASE DE FARINHA DE BARU

Abstract

The baru (Dipteryx alata) is a tree found in the Brazilian Cerrado region and is part of the group of native species used by the regional population as a source of family income. Much is said about the use of chestnuts in human health, since it has antioxidant properties, rich in vitamin E and its seeds are used to extract an aromatic oil used against muscle pain and rheumatism. In addition, its seeds are sources of lipids and protein and some studies show that it is effective in the treatment of gastrointestinal disorders, reduces the risk of Alzheimer's, diabetes, cholesterol and cardiovascular diseases. Currently, the consumption of nuts and their association with different foods has increased. Cookies type cookies are widely consumed and well accepted, especially among children and have been modified with different types of nuts and other cereals with the intention of making them sources of fiber or protein. The objective of this work was to develop a tasty product, easy to prepare and with high nutritional value based on baru flour. Three treatments were elaborated: T1 (25% baru flour), T2 (50% baru flour) and T3 (100% wheat flour). The parameters of pH, titratable acidity, moisture and total solids were evaluated. Microbiological analyzes were performed to determine total coliform contamination at 35°C (NPM/g) in different cookie formulations and sensory acceptance tests were performed with 50 untrained panelists using a 9-point structured hedonic scale. The results of these interactions and their acceptance with potential consumers were submitted to analysis of variance and Tukey's test at a significance level of 5% using the R version 3.4.3 program. The microbiological analyzes of the treatments showed low levels of contamination by total coliforms and the results of the physical-chemical analyzes indicated that the samples were within the parameters established by Brazilian legislation.