Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja

Abstract

The consumers are increasingly demanding and worried about health and, consequently, requiring natural products that should be safe and that promote life quality. The present research had the objective to develop biscuits with mixed flour of fermented cassava starch and orange albedo flour, using a 23 factorial experimental. The independent variables were: concentration of fermented cassava starch, sugar and orange albedo flour, and the responses variables were the sensory characteristic: appearance, aroma, texture and flavor, in addition to overall impression, using a nine point hedonic structure scale. The biscuits were also evaluated for physicchemical properties. The average for sensory characteristic were in the range of five (not liked nor disliked) up to seven (like moderately), and it didn’t show significant difference (P 0.05) for all sensory characteristics assessed. Thus, it was possible to choose the optimal formulation obtained according with the nutritional parameters, because there isn’t sensory difference significant, which was: 35% of fermented cassava starch, 100% of sugar and 7.5% of orange albedo flour. In comparison with the commercial biscuits test, standard and optimized, sensory appearance, flavor and texture showed significant differences (P 0.05). The results correspond to standards set by Brazilian legislation, and crude fiber content of the biscuit was optimized at 3.08%, thus, can be classified as biscuit “source of fiber”.