Integral utilization of seriguela fruit na producao de biscoito doce

This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view. Index terms: Cookie, Spondias purpurea L., fruit residue. O presente trabalho objetivou processar, caracterizar e utilizar a polpa e a farinha de residuo de seriguela (Spondiaspurpurea L.) (FRS) no processamento de biscoitos, avaliando sua qualidade nutricional, microbiologica e aceitacao sensorial. A FRS foi elaborada e caracterizada quanto as suas caracteristicas fisico-quimicas. Os biscoitos foram elaborados a partir da FRS nas concentracoes de 0; 10; 20 e 30% e submetidos as analises de composicao centesimal, acidez, pH, acido ascorbico, atividade de agua, alem da determinacao do rendimento e dos custos. A analise microbiologica dos biscoitos foi executada previamente a analise sensorial, que foi realizada por 100 potenciais consumidores. A FRS apresentou elevados teores de vitamina C (57,99 mg/100 g), fibras (12,82%), carboidratos (71,77%) e valor calorico (313,21 Kcal/100 g). A medida que houve adicao de residuo, houve o aumento do teor de fibras, minerais e vitamina C nos biscoitos. Os biscoitos apresentaram notas sensoriais entre 6 e 7, de uma escala hedonica de 9 pontos, e o biscoito contendo 1