Physical chemical and sensory characteristics of cookies made of pumpkin seed flour PSF and baru seed flour BSF for celiac disease
The objective was to use pumpkin seed flour (PSF) and baru seed flour (BSF) in the manufacture of cookies for celiac disease, evaluating their physical, chemical, physicochemical and sensory characteristics. Three types of cookies were prepared by standard formulation modification (P) with the starch f lour partial substitution by PSF (A) and BSF (B) by 10% The biscuits physical analysis was determined by the 10 50D method of the American Association of Cereal Chemists procedures. The chemical and physicochemical characteristics followed methodologies proposed by Adolfo Lutz Institute. The sensory evaluation was performed by two tests: the acceptability one (affective test) with a 9 points hedonic scale, and the multiple comparisons one (discriminatory test) in a randomized balanced complete block design. Data were subjected to variance analysis by Tukey's and Dunnett's test at 5% significance level. It was found that cookie B differed (p <0.05) in the control formula, for some physical characteristics such as weight before and after cooking, thickness, length and width after cooking. Cookies differed (p <0.05) from the control formulation in terms of yield, the volume expansion ratio and also showed higher value for moisture, ash, fat and fiber. Cookie B had good acceptance in all attributes. In the discriminatory test, cookie B got better grades. It is concluded that PSF and BSF partial addition improves the cookies nutritional value, increases the dietary fiber, protein, minerals and lipids however, sensorially the BSF showed better results, demonstrating the possibility of using such flour cookies formulations for celiac at domestic and industrial level.