DESENVOLVIMENTO TECNOLÓGICO DE COOKIES ENRIQUECIDOS COM FARINHA DE Gromphadorhina portentosa

Abstract

The increase in population demands a greater search for food, and sustainable solutions are currently being prioritized. In this context, the inclusion of insects in the diet emerges as a promising alternative, offering high nutritional value while being sustainable. Gromphadorhina portentosa flour, for example, is rich in proteins and minerals, essential components for the proper functioning of the body and for a balanced diet. The objective of this work was to evaluate the predicted incorporation of Madagascar cockroach flour (Gromphadorhina portentosa) in the formulation of cookies, focusing on the analysis of its nutritional, sensory and microbiological properties. A completely randomized design was adopted with four treatments (0%, 2.5%, 5.0%, and 7.5% cockroach flour), and three replicates. The physicochemical variables (pH, moisture, ash, and dry matter) of the cookies were analyzed, as well as the microbiological and sensory analysis. The results show that the pH of the cookies was lower with the addition of up to 2.5% of flour. The moisture content was higher in the 5.0% treatment, which also presented a higher dry matter content. Regarding the ash content, no significant difference was observed between the different formulations. The microbiological analysis did not indicate the presence of coliforms in quantities that were harmful to health. The sensory analysis showed that only the aroma presented an acceptance of the cookies in the formulation of up to 2.5%. It is concluded that the addition of 2.5% of Gromphadorhina portentosa flour is indicated for the formulation of cookies.