Development and sensorial analysis of stuffed cookie enriched with fibers and with lower fat content

作者：Saydelles Beatriz Mortari; de Oliveira Viviani Ruffo^*; Viera Vanessa Bordin; Marques Clandio Timm; da Rosa Claudia Severo

来源：Ciencia Rural, 2010, 40(3): 644-647.

DOI：10.1590/S0103-84782010000300024

• scholars
• dietary fiber
• lipids

Nowadays, it is observed that children consume food containing a large amount offal and low quantity of fiber such as: couches, snacks, fast food and filled cookies. Because of the need to develop healthier food, the aim of this study was to develop cookie enriched with fiber and less fat content. analyze the fiber and fat composition and verify the acceptability of the cookies in comparison to an industrialized cookie. The analysis of crude fiber and fat were performed in duplicates according to AOAC (1995) methodology. The sensory analysis was performed with 50 children aged between 7 and 10 years-old at a private institution in Santa Maria - RS, using as evaluation form a hedonic facial scale with three points. According to the results it can be concluded that cookie prepared had a good acceptance, without statistics difference between the industrialized one, as well as, achieved a reduction in fat content and an increase in the fiber content.

• 出版日期2010-3