Due to the fact that eggplant (Solanum melongena, L.) presents a high concentration of dietary fiber, and also that crackers show a great potential to be used as a nutritive product, the aims of this present work are the use of dehydrated eggplant flour in the composition of crackers in order to present a high level of fiber while keeping their sensorial quality. Levels of 10, 15 and 20% of eggplant flour where used. In the crackers, the chemical and physical characteristics were evaluated. In the final product, the concentration of protein, ash, lipids and total dietary fibers increased as the level of eggplant flour increased. On the other hand, the expansion and the weight decreased and the color became more intense. Therefore, crackers, of all three levels of eggplant flour, can be classified as high dietary fiber and ready-to-eat food.
eggplant; dietary fiber; cookies
