Uso da torta de Orbignya speciosa (babaçu) para enriquecimento de biscoitos tipo cookie

Resumen

Orbignya speciosa (babassu) is an oil species present in the North, Northeast, Midwest and Southeast regions of Brazil, in which its parts, mesocarp, endocarp and almond, have some type of economic and industrial value. In the processing of this fruit, especially for the extraction of oil, a volume considered of waste is generated, which often has limited use in the generation of animal feed or for disposal in the environment. In this sense, the present work aimed to use the babassu almond residual cake to enrich cookies and analyze them in physical-chemical and microbiological terms. Cookies were prepared using the traditional formulation in different concentrations (10, 15 and 25%) of babassu cake, and were subjected to physical-chemical analyzes that determined pH values, acidity and moisture, carbohydrate, lipids, proteins, fibers and ash. In these analyzes it was observed that the gradual increase in the concentration of the pie provided an increase in the amount of nutrients, especially of fibers. In the microbiological analysis, it was observed that the biscuit formulations were suitable for consumption, suggesting appropriate sanitary conditions. Thus, the results are indicative of the use of babassu almond pie as an ingredient for preparing and enriching cookies, as well as an alternative to avoid waste and add value to the fruit.