Aproveitamento tecnológico do subproduto da fermentação alcóolica de Hovenia dulcis na elaboração de biscoitos tipo cookie

Abstract

The present work aimed at the development of biscuit type cookie made with flour biomass obtained from the alcoholic fermentation of the fruit of blueberry japan (Hovenia Dulcis T). The formulation study was produced with partial replacement of the wheat flour with flour of biomass. We evaluated the physico-chemical, microbiological and sensory acceptability of the proposed formulation. The product showed interesting nutritional properties, in particular the content of protein, fiber, and carbohydrates, with the use of biomass Hovenia dulcis flour as an ingredient in the formulation cookie type cookies was technologically feasible. The cookie also demonstrated microbiological quality according to Brazilian law, and good acceptability of the panelists, being checked sensory acceptance rate above 85% in all attributes studied. The results also suggest cookie acceptance of a good prospect of success if it was released on the market. The results of this study contribute to a new proposal for utilization of by-product obtained from the fermentation of fruit Blueberry japan as well as the use of a fruit in the region.