Aplicação de farinha de ora-pro-nóbis (Pereskia aculeata Miller) em biscoito tipo cookie
Ora-pro-nobis, is a plant that belongs to the genus Pereskia, of the species Pereskia aculeata, has become popularly known in Brazil as "meat for the poor" because it contains a considerable protein content around 21 to 28 g/100 g on a dry basis. The objective of this work was to develop a...
| Autor principal: | Silva, Vanessa Oliveira da |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/29563 |
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| Resumo: |
Ora-pro-nobis, is a plant that belongs to the genus Pereskia, of the species Pereskia aculeata, has become popularly known in Brazil as "meat for the poor" because it contains a considerable protein content around 21 to 28 g/100 g on a dry basis. The objective of this work was to develop a cookie-type cookie by applying ora-pro-nobis (OPN) flour and to evaluate its sensory acceptance, protein content and objective color (L*, a* and b*). Two cookie formulations were developed, one containing 15% of OPN flour (F1) and another standard, that is, without the addition of flour (F2). Cookies with approximately 10g were prepared, baked at a temperature of 200°C for 20 minutes, and after that, the cookies were cooled at room temperature and stored in plastic containers until the analysis was carried out. Sensory acceptance by the Hedonic Scale test, and determination of protein content and objective color were performed. Sixty-two untrained panelists evaluated the acceptance of the formulations in relation to the attributes of color, odor, texture, flavor and overall impression using a 9-point hedonic scale. The product, when compared to the standard sample, did not differ in relation to color and odor, but differed in relation to flavor, texture and global impression, where the cookie with OPN flour had a score of 6.46, for the global impression. while F2 had a score equal to 8.07. Regarding the protein content, there was also no difference between the samples 7.11 g/100g for the formulation with OPN flour and 6.90 g/100 for the standard cookie. The objective color samples with OPN flour showed lower luminosity (L*= 16.97) and lower value for the parameter b* (29.21) in relation to the standard sample (L*= 25.68 and b*= 43, 56), and there was no significant difference for the a* parameter. It was concluded that it was possible to make cookie using the addition of ora-pro-nóbis flour, the addition of 15% of OPN flour did not significantly increase the protein content, but the product developed may have become more nutrients present in OPN. |
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