Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability
| Autor: | Angélica Loza, Merly Quispe, Juan Villanueva, Pedro P. Peláez |
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| Jazyk: | English<br />Spanish; Castilian<br />Portuguese |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Scientia Agropecuaria, Vol 8, Iss 4, Pp 315-325 (2017) |
| Druh dokumentu: | article |
| ISSN: | 2077-9917 2306-6741 |
| Popis: | Functional cookies were developed using banana flour (BF) and sesame seeds (SS). Protein, moisture and ash w ere determined , and farinographic analyzes of flours were performed. The attributes odor, color, flavor, crunch and the IC 50 value of the cookies were determined. The results were evaluated with the C omplete R andomized D esign and the Tukey and Kruskall Wallis test. The flour mixture presented higher protein (10.2%), humidity (14.40 % ) than BF, but lower than wheat flour. C ookies with 10 % , 15 % and 20% BF and 8% sesame seeds were selected. Flours with 10 % , 15 % and 20% BF had similar values of water absorption (≤ 60%) and different values statistically (p ≤ 0.05) for development time, mass stability and degree of softening. Cook ies with 20% BF and 8% SS (SC) had IC 50 = 17.52 ± 0.25 mg / mL, with moisture, protein, fat, crude fiber, ash and carbohydrates of 1.88 % , 10.65 % , 22.01 % , 1.01 % , 1.54 % and 62.91%, respectively. SC did not present sensorial statistical differences (p ≤ 0.05) the first two months, the third month decreased the acceptability of the crunch and flavor. In ninety days of storage the IC50 value (29.07 ± 0.92 mg / mL), reducing sugars (1.20 ± 0.02) and pH (5.24 ± 0.01) decreased and humidity (3.83 ± 0.03) increased. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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