PREPARATION OF COOKIE BISCUITS WITH DIFFERENT QUANTITIES OF MOIST MLT BAG AND WHEAT FLOUR

• DOI: 10.22533/at.ed.15924822160810

• Palavras-chave: Cookie, Microbiological analysis; Sensory analysis; Agro-industrial waste

• Keywords: Cookie, Microbiological analysis; Sensory analysis; Agro-industrial waste

• Abstract:

  Cookies type cookies are foods of good acceptance in all age groups and consumed daily. Thus, the choice of malt bagasse is due to its chemical and nutritional composition and benefits to the environment as it is an agro-industrial residue. In this project, different cookie formulations were elaborated, replacing part of the wheat flour by wet malt bagasse where in formulation 1 (5%) of the residue was used, in formulation 2 (10%), in formulation 3 (15%), in formulation 4 (20%), formulation 5 (25%) and formulation 6 (30%). Microbiological analyzes of thermotolerant Coliforms, Staphylococcus positive coagulase and Salmonella sp in cookies made. The ordering-preference test and purchase intention were performed with 80 untrained judges. The microbiological results were in accordance with the criteria established in the legislation. Results obtained in the sensory analysis showed that formulation 4 was preferred at the 5% probability level. The purchase intention showed that 67% of the judges would certainly buy this product. Based on the results obtained, wet malt bagasse is an excellent alternative as a raw material for cookies, providing a diversified destination for this agro-industrial residue.

• Número de páginas: 6