Pós-graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia de Alimentos, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brazil.
Centro de Química de Alimentos e Nutrição Aplicada, Instituto de Tecnologia de Alimentos, Campinas, São Paulo, Brazil.
PLoS One. 2021 Aug 10;16(8):e0255287. doi: 10.1371/journal.pone.0255287. eCollection 2021.
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.
本研究的目的是生产创新型功能性饼干，其富含两种不同大小（100 目和 28 目）的希缺粉，希缺粉替代 50%的小麦粉，并监测这些强化物对营养、物理化学、质地特性和消费者接受度的影响。通过评估希缺奇饼干的物理化学特性和感官特性，旨在寻找一种具有高营养价值和潜在功能的创新烘焙原料，供食品工业开发利用。希缺奇饼干的水分活度和水分值较低，这可以为食品基质（如饼干）的储存提供更大的稳定性。希缺奇饼干的灰分（2.47-2.74%）、蛋白质（0.94-1.36%）、纤维（4.41-8.10%）和抗性淀粉（3.65-2.10%）含量高于各自含 100%小麦粉的对照组。功能性饼干富含矿物质：主要是钙、铁、钾、镁和锰，所有人群均可食用，有助于满足日常需求，特别是那些对这些必需营养素需求增加的人群。除了希缺奇饼干颜色更深之外，其硬度高于对照组，而膨胀指数更小。“全选”感官测试方法的数据证实，希缺粉具有开发烘焙产品（如饼干）的潜力，该方法主要用于配方调整和理想食品产品的开发。
