Elaboração de biscoitos tipo salgado, com alto teor de fibra alimentar, utilizando farinha de berinjela (Solanum melongena, L.)

Abstract

ResumoDevido ao fato da berinjela (Solanum melongena, L.) apresentar um alto teor de fibra alimentar e tendo em vista que biscoitos possuem grande potencial para servir como produto nutritivo, o presente estudo teve como objetivo utilizar a farinha de berinjela na obtenção de biscoitos tipo salgado para apresentarem alto teor de fibra e serem sensorialmente aceitáveis. Utilizaram-se níveis de 10, 15 e 20% de farinha de berinjela. Nos biscoitos prontos avaliaram-se as características químicas e físicas. Os teores de proteína, cinzas, extrato etéreo e fibra alimentar total, dos biscoitos elaborados, aumentaram com o incremento das proporções utilizadas. Por outro lado, a expansão e o peso unitário dos biscoitos diminuíram com o aumento da concentração de farinha de berinjela e sua coloração se tornou mais escura. Os biscoitos elaborados com os três níveis de farinha de berinjela podem ser classificados como produtos de alto teor de fibra alimentar e prontos para consumo. Palavras-chave: berinjela; fibra alimentar; biscoito. AbstractDue to the fact that eggplant (Solanum melongena, L.) presents a high concentration of dietary fiber, and also that crackers show a great potential to be used as a nutritive product, the aims of this present work are the use of dehydrated eggplant flour in the composition of crackers in order to present a high level of fiber while keeping their sensorial quality. Levels of 10, 15 and 20% of eggplant flour where used. In the crackers, the chemical and physical characteristics were evaluated. In the final product, the concentration of protein, ash, lipids and total dietary fibers increased as the level of eggplant flour increased. On the other hand, the expansion and the weight decreased and the color became more intense. Therefore, crackers, of all three levels of eggplant flour, can be classified as high dietary fiber and ready-to-eat food.

Bioactive compounds and acceptance of cookies made with Guava peel flour

“…Despite this significant difference, the fat value decreased in the cookies when greater amount of wheat flour was replaced with guava peel flour, demonstrating that this replacement potentially reduces this product fat content. Perez & Germani (2007) prepared cookies using eggplant flour and noted increasing fat contents (18.11, 19.07, and 21.33%) when greater amount of wheat flour was replaced with eggplant flour (10%, 15%, and 20%), values that are much higher than those obtained in this study. In cookies supplemented with macambira flour, the lipid content was found to be 7.97%, which is also higher than the value obtained in this study (Farias et al, 2011).…”

“…This difference is probably due to insufficient baking time (30 minutes). Perez & Germani (2007) highlighted that as the quantity of eggplant flour increased in crackers, water and fiber content levels also increased, evidencing the high hygroscopicity (high water retention capacity) of the fiber present in the eggplant flour.…”

“…Numerous studies have been carried out in order to replace wheat with flour made from waste from fruit residues in the preparation of bakery products such as biscuits like cookies due to economic constraints, business requirements, new consumption trends, and specific eating habits (Aquino et al, 2010;Perez & Germani, 2007). Fruit residues can be important sources of nutrients and, to satisfy consumer demand for healthier products, many food industries are finding ways to add functional ingredients to their products (Assis et al, 2009).…”

Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

“…Thus, the content of lipids and the TCV increased as with the increase in the concentration of palm fat. The TCV obtained is similar to that found in commercial biscuits elaborated with high content of food fiber, which have an average of 460 kcal.100 g -1 (PEREZ; GERMANI, 2007).…”

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

“…Similar data was obtained by Vratanina and Zabik (1978) and Leelavathi and Rao (1993) using maize fibers and Silva (1997) utilizing Jatobá flour to develop new types of cookies with high content of fibers. Perez and Germani (2007) (18.85-20.73). Similar results were obtained by Gouveia et al (2007) measuring the color parameters (L*, a* and b*) of traditional butter cookies enriched with Chlorella vulgaris biomass concluding that cookie color is directly related to the ingredients they are made from.…”