Enriquecimento de cookie integral pela adição de farinha de ora-pro-nóbis

Abstract

The food industry has been seeking healthy, high-quality foods, and there is a growing demand for practical, functional, and beneficial products for consumers' health. The aim of this study was to use ora-pro-nóbis flour in cookie formulation and assess its sensory acceptance. To achieve this, ora-pro-nóbis leaves were dried and transformed into flour. Subsequently, a sensory analysis of wholemeal wheat cookies with partial substitution of ora-pro-nóbis flour was conducted, followed by evaluating results related to dietary fiber and protein in the cookie formulations. Sensory analysis involving 80 untrained tasters was applied to assess the acceptability and purchase intention of the samples using a hedonic scale. Ora-pro-nóbis flour contains high levels of dietary fiber and protein in its dry base, with values of 20.29% for proteins and 39.7% for dietary fiber obtained in this study. Three cookie formulations were developed: the first with 100% wholemeal wheat flour, the second with 25% substitution of ora-pro-nóbis flour, and the third with 50% substitution. Data were analyzed using analysis of variance (ANOVA) and Tukey's mean comparison test at a 95% significance level. Results indicated that cookies with 25% added ora-pro-nóbis flour were well-accepted and showed good purchase intention. Therefore, applying ora-pro-nóbis flour in wholemeal wheat cookies is feasible, but the proportion of flour used should be considered.