Elaboração e caracterização de farinhas de quinoa, linhaça dourada e soja para aplicação em biscoitos doce sabor coco

Abstract

Flours of oilseeds have been used in bakery products to improve their nutritional qualities, and biscuits has been a great means of incorporation for these flours. The objective was to use quinoa, golden flaxseed and soybeans flours in formulations of sweet coconut cookie flavor. The flours were prepared by crushing, grinding and sieving of grain and were characterized chemically and technologically. The biscuits were produced using their flour plus cassava starch, sugar, margarine, eggs, grated coconut and vanilla essence and evaluated chemical, technological and sensory. It was also determined the fatty acid profile of the flour and biscuits. The results obtained in the characterization of flours ensures that there is significant difference between them. Soybean flour had higher protein and mineral content, the flaxseed higher lipid content, water absorption index and wheat higher percentage of carbohydrates. The proximal quantification of cookies allows us to affirm that the use of flaxseed and soybean flour resulted in a significant increase in protein and ash content and decrease in carbohydrate content. With respect to the total fiber flaxseed meal had higher levels, as well as their respective biscuit, cookie resembled that with soy flour. The wording of both flaxseed flour as the formulation of the biscuit with flaxseed flour showed a better profile of fatty acids. With sensory analysis it was noted that although the formulation with wheat flour had obtained the highest scores, all cookies were well accepted by the judges. It was concluded that the use of flour for the production of sweet coconut flavor biscuits was possible, and the formulations prepared with flaxseed and soybeans flour had better nutritional qualities, but all cookies containing flours of oilseeds could be considered rich foods fibers.