Acceptability of cookie type enriched with jatoba flour

Abstract

Cookies are widely used food products for the substitution of wheat flour for vegetable flours, such as jatobá, for the nutritional enrichment of these products. The jatobá has farinaceous pulp, which contributes to its use in the baking area. The objective of this work was to prepare cookie type biscuit with substitution of wheat flour for jatobá flour and verify its sensorial acceptability. Two formulations of cookie type biscuits with 10% and 20% of jatobá flour were prepared. The formulations were submitted to the analysis of sensory acceptability and acceptance index. The formulations presented good sensory acceptability and the sample with 10% of jatobá flour had more than 80% acceptance for the attributes of appearance, color, aroma, sweetness, taste and overall quality.