标题：Caracterização física, química e sensorial de cookies confeccionados com farinha de talo de couve (FTC) e farinha de talo de espinafre (FTE) ricas em fibra alimentar
其他标题：Phisical, chemical, and sensorial characterization of cookies made with kale stalk flour (KSF) and spinach stalk flour (SSF) rich in nourishing fiber
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Objetivou-se utilizar Farinhas de Talos (FT) na confecção de cookies. As farinhas foram obtidas a partir de talos de couve manteiga e espinafre desidratados. Confeccionaram-se 3 tipos de cookies por modificação da formulação padrão de sugar-sanap cookie, método 10-50D (AMERICAN..., 1995): cookie controle, cookie com 15% de FTC e com 15% de FTE. Realizou-se a composição centesimal nas FT segundo as metodologias descritas da AOAC (ASSOCIATION..., 1995), sendo as fibras alimentares analisadas pelo método de van Soest (1963). Nos cookies, procedeu-se às seguintes análises: peso, espessura, diâmetro, volume e densidade aparente segundo método 10-50D da AACC (AMERICAN..., 1995), acidez titulável e pH através da técnica do Instituto Adolfo Lutz (SÃO PAULO, 1985), rendimento e fator térmico. A composição centesimal dos cookies seguiu normas da AOAC (ASSOCIATION..., 1995) e, para aceitação dos experimentais, utilizou-se escala hedônica de 9 pontos. Constatou-se que as FT possuem baixa densidade energética e alto teor de fibra alimentar e cinzas. Os cookies experimentais apresentaram maior (p
其他摘要：The objective of the study was to use Stalk Flours (SF) to prepare cookies. The ST was made with dehydrated Kale Stalks (KSF) and Spinach Stalks (SSF). Three kinds of cookies were prepared by modification of the sugar-snap cookie formula, 10-50D method (AMERICAN..., 1995): control cookie, cookie with 15% of KSF, and cookie with 15% of SSF. The centesimal composition was performed on the SF by the AOAC (ASSOCIATION..., 1995) and the nourishing fibers were prepared according to van Soest (1963). The following parameters were analyzed: weight, thickness, diameter, volume, and apparent density according to the 10-50D method of the AACC (AMERICAN..., 1995), titratable acidity and pH using the Adolfo Lutz Institute (2005) technique, and also revenue and caloric factor. The determination of the centesimal composition of the cookies followed the AOAC regulations (ASSOCIATION..., 1995), and a 9-point hedonic scale of was used for the acceptance testing. It was observed that the SF had a low energetic density and a high value of nourishing fiber and ashes. The cookies analyzed showed a higher value of thickness (p
