QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)

Abstract

The objective of this study was to evaluate the quality of cookie biscuits formulated with different levels of baru (Dipteryx alata Vog.) nut flour in substitution of wheat and manioc flours. The quality criteria were the sensory preference, chemical composition, and particles from breakage of biscuits under vibration conditions. It was observed that there was no difference (p > 0.05) among samples regarding the formation of fine particles between 2.5% in the biscuit with 8% of baru nut flour and 3.3% in the biscuit with 2% of baru nut flour. The panelists considered the biscuits with 4% and 8% of baru nut flour with the same appearance as control treatment (p > 0.05). Regarding flavor, the biscuit with no baru nut flour was not different (p > 0.05) from other treatments. The texture also was not different (p > 0.05) among the treatments. The gradual addition of baru nut flour to the biscuits increased the level of protein, lipid, iron, calcium, and fiber, and reduced the level of total carbohydrates. The conclusion was that addition of 8% of baru nut flour enhances the nutritional quality of the biscuit, not interfering with consumers' sensory preference and with resistance to vibration.

KEY-WORDS: Cookies; sensory evaluation.