Phisical, chemical, and sensorial characterization of cookies made with Kale Stalk Flour (KSF) and Spinach Stalk Flour (SSF) rich in nourishing fiber

作者：Mauro Ana Karina^*; Mathias da Silva Vera Lucia; Jesus Freitas Maria Cristina

来源：Ciencia e Tecnologia de Alimentos, 2010, 30(3): 719-728.

DOI：10.1590/S0101-20612010000300024

• cookies
• stalks flours
• kale
• spinach

The objective of the study was to use Stalk Flours (SF) to prepare cookies. The ST was made with dehydrated Kale Stalks (KSF) and Spinach Stalks (SSF). Three kinds of cookies were prepared by modification of the sugar-snap cookie formula, 10-50D method (AMERICAN ... , 1995): control cookie, cookie with 15% of KSF, and cookie with 15% of SSF. The centesimal composition was performed on the SF by the AOAC (ASSOCIATION ... , 1995) and the nourishing fibers were prepared according to van Soest (1963). The following parameters were analyzed: weight, thickness, diameter, volume, and apparent density according to the 10-50D method of the AACC (AMERICAN ... , 1995), titratable acidity and pH using the Adolfo Lutz Institute (2005) technique, and also revenue and caloric factor. The determination of the centesimal composition of the cookies followed the AOAC regulations (ASSOCIATION ... , 1995), and a 9-point hedonic scale of was used for the acceptance testing. It was observed that the SF had a low energetic density and a high value of nourishing fiber and ashes. The cookies analyzed showed a higher value of thickness (p < 0,05), higher value (p < 0,05) of titratable acidity, and a lower value (p < 0,05) of pH compared to the control. The centesimal composition showed a lower value of fat and caloric density and a higher value of humidity and fiber in the cookies tested. The acceptance of the cookies was satisfactory, especially that with SSF. Original

• 出版日期2010-9