DEVELOPMENT OF CAKES AND COOKIES INCORPORATING SESAME PIE AS A WAY TO ENJOY/DESENVOLVIMENTO DE BOLOS E COOKIES INCORPORANDO A TORTA DE GERGELIM COMO FORMA DE APROVEITAMENTO/DESARROLLO DE PASTELES Y GALLETAS INCORPORANDO PASTEL DE SESAMO COMO FORMA DE DISFRUTAR

Sesame (Sesamum Indicum. L) is the oldest oil crop, have components that are natural antioxidants and their seeds are rich in essential nutrients. The aim of this work was to reuse the residue from the extraction of the sesame oil produced in Alto Sertao to obtain the flour, to evaluate the influence of the concentrations on the products through the physico-chemical, microbiological and color testing characteristics of the products developed. Sesame tart was used in the partial replacement of wheat flour to produce cakes and cookies with different proportions (0%, 10%, 20%, 30% and 40%). The physico-chemical and microbiological parameters produced were performed to evaluate which formulation presented the best potential in each product and the characterization of sesame pie if they are in accordance with the required standards. From the results that were obtained in the following analyzes (pH, titratable acidity, moisture, ash, protein and lipid content), besides carrying out the analyzes on the raw material the sesame pie for its characterization, as the result of the crude fiber that presented between 13.72 and 14.50 satisfactory values, as occurred in the results presented by the proteins with 35.94 and 36.03 with high protein value, for the development of the products. In addition to performing the determination of metals of the pie where it presented expressive results in the averages such as phosphorus with 4.66 calcium with 7.70, magnesium 2.87, potassium with 3.17 showing to be suitable for incorporation of the products. The preparation of cookies, through the addition of sesame pie to the formulation with the highest concentration sample C4 had greater relevance in the results of the analyzes. Like the pH with 9.70 expressive value, in the same way for the other analyzes like humidity with 2.91, ashes with a value of 3.61, the fat obtained 30.85 and protein with 22.30 of the C4 sample. In relation to the cakes sample C4 presented a high value for having the highest concentration of sesame pie of the treatments, except for pH analysis with significant difference, and in relation to the others as acidity presented a value of 5.23 the humidity with 47.13, ash with value 5.40, fat that obtained 39.78 and proteins with 21.49, where only ash and humidity that did not present significant difference. As can be observed the results that were analyzed, it proved to be a viable alternative for the production of products with emphasis on formulation C4 for th