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Ciência Rural

versão impressa ISSN 0103-8478

Resumo

SAYDELLES, Beatriz Mortari et al. Development and sensorial analysis of stuffed cookie enriched with fibers and with lower fat content. Cienc. Rural [online]. 2010, vol.40, n.3, pp.644-647. ISSN 0103-8478.  https://doi.org/10.1590/S0103-84782010000300024.

Nowadays, it is observed that children consume food containing a large amount of fat and low quantity of fiber such as: candies, 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.

Palavras-chave : scholars; dietary fiber; lipids.

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