Abstract

REIS FILHO, Jadas et al. Improvement of Brownie nutritional value using flour from external mesocarp of pequi (Caryocar brasiliense camb). Motri. [online]. 2018, vol.14, n.1, pp.196-204. ISSN 1646-107X.

The objective of this study was to develop a brownie with the flour from external mesocarp of pequi as a substitute for wheat flour, to improve the nutritional value of the product. The flour was obtained with the peels after being treated and sliced, exposed to the sun, when they were brittle, and then transformed into flour. This was used in a standard brownie recipe and it was performed partial substitutions in wheat flour. A sensory analysis was performed to identify the acceptance. The results were statistically analysed with one-way factor analysis and Tukey's test. The chemical interpretation of the brownies was carried out by a previous analysis of the pequi peel flour and the use of the brazilian table of food composition for the other brownie ingredients. The samples control, 12.5% and 25% obtained better acceptance and purchase intention, there was nutritional improvement of all the samples and reduction costs of the recipe with addition of pequi peel flour. We conclude that the use of pequi peel flour is feasible for culinary recipes, increasing nutritional value and lowering costs.

Keywords : functional food; dietary fiber; peel.

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