Biscoito tipo cookies sem lactose com chia (Salvia hispânica l.) adicionado de farinha de banana verde (Musa sapientum)

Abstract

Cookies snacks are products appreciated by Brazilian population. Consumed by people of various ages because of its tasteful, practical nature and affordable price. Functional food is of growing interest. The aim of this study was develop and analyze physicochemical characteristics and centesimal composition of lactose-free cookies with chia seed, with partial substitution of wheat flour by a flour made of green banana. Standard cookie formulations (100% wheat flour) and formulations with 5%, 7.5%, and 10.0% substitution of wheat flour by green banana flour were developed. The cookies were evaluated in terms of physicochemical parameters (water activity, pH, total titratable acidity) and centesimal composition. The results were similar to that of other authors, especially regarding humidity analysis, with values ranging from 3.5 to 5.5%. The formulation F3 had the best results: 3.5% humidity, 75.6% carbohydrates, 5.3% proteins, 13.2% fat, 2.4% ashes, and 442.4 total calories. The green banana flour is a viable option in substitution of wheat flour, also improving physicochemical and nutritional attributes of cookies.