Avaliação físico-química e sensorial de biscoitos tipo cookies elaborados com folha de Moringa oleifera

Abstract

This work aimed at the production of cookies partially substituting wheat flour by Moringa oleifera leaf powder. Three different formulations of cookies were prepared with partial replacement of wheat flour by Moringa oleifera leaf powder in 3.64, 7.27 and 9.09% corresponding to F1, F2 and F3 respectively. In the sensory evaluation was not observed any difference in acceptance (statistical level of significance of 5%) and based on this result it was decided to use the formulation F3 to be compared to standard formulation (SF) in physicochemical analysis. Analysis of ash, moisture, water activity, pH and titratable acidity of SF and F3 formulations were performed, and similar values were obtained for both formulations. Estimated values of carbohydrates, protein, fiber and fat were calculated and F3 presented higher amounts of fiber and protein in comparison to SF. The levels of fats remained similar and in relation to carbohydrates higher amount was found in the SF formulation in comparison to F3. However, although Moringa leaf has important nutrients for balanced diet, physicochemical analyses are still required to validate the enrichment of foods prepared with this leaf.