Desenvolvimento de biscoitos salgados com adição de farinha de polpa de bocaiúva (Acrocomia aculeata (Jacq.) Lodd)

Abstract

Biscuits are popular bakery products with an interesting technological aspect since theyhave low moisture content and long shelf life. Recently, unconventional flours have been used to maximize the functional characteristics of cookies. The excessive consumption ofultraprocessed products has been reflected in the increased incidence of chronic noncommunicable diseases. In this context, there has been increasing concern about the healthand improvement of the nutritional profile of these foods. In this context, biscuitformulations show promise for substitutions in their ingredients, which can improve theirnutritional value. Bocaiúva (Acrocomia aculeata) is a native fruit of the Cerrado that standsout for its high fiber content and can be an ingredient with potential for addition to bakeryproducts. Therefore, this study aimed to improve the nutritional profile of savory biscuit formulations using bocaiúva pulp flour (FPB) as a partialreplacement for wheat flour. FPBwas characterized according to its technological parameters and centesimal composition.Four biscuit formulations were prepared being the control (FC) and three formulations with20% (FB20), 30% (FB30), and 40% (FB40) of FPB as a partial replacement for wheatflour. The biscuits were characterized according to technological parameters, centesimal composition, and nutritional characteristics, and the results were analyzed using ANOVAfollowed by the Tukey test or Kruskal Wallis test for data that did not present normaldistribution. FPB had low moisture content (7.16%) and high total lipid and fiber content(25.02 and 20.85/100g, respectively). There was no significant difference between thedifferent biscuit formulations regarding water activity and specific volume. With theaddition of FPB, a decrease in length (71.69-68.42), thickness (11.33-6.13), width (26.23-21.40), and hardness (11.27-3.83) was observed. Regarding color, the high ΔE values (15.29-22.32) showed that FPB caused a darkening in the color of the cookies. The resultsindicate that FPB is a promising ingredient for incorporation into cookies with greater nutrient content.