Parâmetros físico-químicos, nutricionais e análise microbiológica do biscoito funcional tipo maria

Abstract

This work aimed to develop a biscuit using Baru and flaxseed flours to obtain a regional food with functional potential. For the preparation, a standard formulation was used and physical-chemical and microbiological laboratory tests were carried out. The results were: determination of humidity (4.30%), pH (6.43), acidity (0.39%), research of Salmonella sp (Absence/ 25 g), thermotolerant coliforms (<3 MPN/ g), coagulase positive Staphylococcus (<1 CFU/ g) and total mesophilic bacteria (<1 CFU/ g). The product had a low moisture content and a satisfactory microbial profile. The chemical composition was calculated by estimate from the data available in the food composition tables. The product presented a different nutritional level when compared to traditional wheat flour-based biscuits. With the growing demand for healthy foods, the elaborated product proves to be interesting as an option for new studies aimed at commercialization, due to its potential nutritional and functional value, as well as adding value to the regional raw material.