Caracterização física, química e sensorial de biscoitos tipo cookies elaborados com farinha de níger (Guizotia abyssintica (L. f.) Cass.) e cártamo (Carthamus tinctorius L.)

Abstract

Functional foods have obtained increased interest in last years, as they provide nutritional support and meet physiological demands that provide additional health benefits. The objective of this work was to obtain flours from níger and cártamo seeds, to used them in different amounts for the elaboration of cookies, replacing the whole meal. Regarding the amount of flour used to elaborate the cookies, preliminary tests have been carried out, and a maximum of 50% w/w were then used. Seven formulations were tested: F1 (control); F2 (containing 25%w/w of cártamo flour); F3 (containing 50%w/w of cártamo flour) F4 (containing 50%w/w of cártamo flour and chocolate); F5 (containing 25%w/w of níger flour); F6(containing 50%w/w of níger flour); F7 (containing 50%w/w of níger flour and chocolate). The results show that the cookies made with níger and cártamo flour presents higher amounts of minerals, proteins and lipids. Samples containing 50% of cártamo flour obtained a higher index of acceptability than control samples.