Quality of cookies like spinach flour (Tetragonia tetragonoides)
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v8n4.ferreiraKeywords:
harnessing, replacement, spinach, mineralsAbstract
Currently there is a great search for replacement of wheat flour with other sources in order to obtain products with higher nutrient content. Thus, unconventional food plants (PANCs) have a possibility of use, especially spinach for its rich composition in vitamins and minerals. In this sense, the present work aims to develop cookies with spinach flour (Tetragonia tetragonoides) supplemented and to evaluate their physical and chemical characteristics and sensory acceptance. Three cookie biscuit formulations were made: Control Biscuit (BC), with partial replacement of 10% spinach flour and partial replacement of 15% spinach flour. Physical and chemical characterization (humidity, fixed residual content and instrumental color) and sensory acceptance were performed. Spinach flour has a high ash value, characterizing it as a source of minerals. All formulations showed high sensory acceptance, with averages greater than 7.0 and acceptance rate> 80%. Thus, it is observed the viability of the use of spinach in the preparation of cookies.
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