Elaboration and quality of cookie-type biscuits enriched with the pie crust of pequi almond (Caryocar coriacium Wittm.)

Abstract

Caryocar coriaceum Wittm. (pequi) is an oleaginous species of high nutritional value found extensively in the cerrado area of Chapada do Araripe (Ceará State, Northeast Brazil). The objective of this work was the elaboration of cookies enriched with the pie of the pequi almond in different concentrations (2, 4 and 6%), using as a base the traditional American formulation. The biscuits were evaluated for physical-chemical and sensorial characteristics by acceptance test in Hedonic scale. The tasters evaluated the samples for the attributes of (appearance, taste, texture, aroma and sweetness) and purchase intent to evaluate the product's acceptance in the market. In the physicochemical analyzes it was observed that the gradual increase of the pie concentration provided an increase in the amount of proteins mainly in the cookies. In the sensory tests the three formulations obtained higher averages in the attributes analyzed comparing with the control formulation. Therefore, the pie can be added in the biscuits in the different ratios analyzed, especially in the proportion of 6%, without impairing the physical-chemical and sensorial characteristics.