Composição centesimal de biscoitos tipo cookies adicionados de farinha de Caryocar brasiliense Camb. (Caryocaraceae)

Abstract

Brazil is one of the largest biscuit producers in the world, being surpassed only by the USA. The term cookie is employed in the United States and England and can be considered as synonymous with cookie. The Brazilian Cerrado presents great biodiversity in foods, mainly fruits with high cultural value, among them the "pequi" (Caryocar brasiliense) stands out. The objective of this study was to analyze the centesimal composition of cookies made with partial substitution of wheat flour for the fruit pulp flour of C. brasiliense. As for the centesimal composition, the contents were determined as follows: I) protein, using the Kjeldahl method, using a correction factor of 6.25, II) humidity, in an oven at 105ºC, until reaching constant weight, III) ash, by incineration in muffle at 550 ° C IV) lipids, a Soxhlet extractor was used and V) carbohydrates was determined by difference. The caloric value was calculated according to Atwater conversion factors. The data were analyzed using Analysis of Variance (ANOVA) and Tukey's test for comparison of means at a significance level of 5%. After the analysis of the centesimal composition of the cookies, it is concluded that the fruit pulp of C. brasiliense presents excellent nutritional value, proving the great potential of the flour as an alternative for the use in the elaboration of new food products.