Abstract
This study aimed to assess the quality parameters (water activity, firmness, brittleness and colour) of cookies enriched with different mesquite flour concentrations (5, 15 and 25 g100g-1) during storage for 120 days, and to determine their physical (thickness, diameter, expansion factor, specific volume and mass), physicochemical (water, ash, protein, sugar, fat and fibre contents) and mineral (calcium, phosphorous and iron) characteristics. The quality parameters of these products were monitored for 120 days of storage, with an interval of 15 days between measurements. The physical and physicochemical characterizations were carried out and the minerals quantified using X-ray diffraction spectroscopy by dispersive energy. The quality parameters of the products were statistically analysed using a factorial experimental design with two factors, 9 stoarge periods and three cookie formulations. It was concluded there were significant differences between the quality parameters of the cookies after 120 days of storage. The water activity, brittleness and brightness increased in the cookies elaborated with mesquite flour and the firmness and intensities of yellowness and redness decreased. With the increase in concentration of mesquite flour in the cookie formulation, the difference between the initial and final water activities and between the initial and final brightness values increased. The cookies enriched with mesquite flour showed high concentration of some nutrients (calcium, iron and phosphorus) and acceptable quality characteristics during storage, with similar behavior to products already existing on the market.
Keywords:
Prosopis juliflora; Cookies; Quality; Storage
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