Cookies com diferentes tipos de gordura

Abstract

Biscuits are practical food products in the aspects of production, commercialization, consumption and with high shelf life, being highly advantageous from the economic point of view. The addition of sunflower oil (Helianthus annuus) as a substitute for hydrogenated fat in the development of cookies promotes the improvement of its nutritional aspect, increasing the concentration of fibers, proteins, iron and unsaturated fatty acids in the final product. Therefore, the present work had as objective to develop three formulations of cookie type cookies with different types of fat, and sample A is composed of 60% of sunflower oil and 40% of margarine (AGT), sample B composed with 100% of margarine (AGT) and the sample C 100% of sunflower oil. The formulations were analyzed microbiologically for the analyzes Coliformes 35 ºC, 45 ºC and Salmonella sp; the physical-chemical analyzes for the highest sample A average were for wa (0.33), acidity (2.60) and protein (9.36)] for sample B [lipids (16,06)] and for sample C [Humidity (5.84), pH (7.25) and ash (2.26)]; Thewas evaluated through the acceptance test, evaluating the parameters color, flavor, aroma, texture, overall acceptance and purchase intention, in order to evaluate their acceptance and the response of the variation of levels of substitution of TFA by polyunsaturated oils.The results of the sensory analysis indicated that the partial and total replacement of the sunflower oil did not affect the sensorial acceptance of the biscuit, and all the formulations were well accepted.In view of the results discussed, it was concluded that it was possible to prepare Cookies with different types of fats, while maintaining acceptable sensorial characteristics. Key words: Biscuit, Cookies, Trans Fatty Acids, Polyunsaturated Fatty Acids.