Sabor e saber tradicional em cookies a base da farinha de Jatobá (Hymenaea courbaril L.)

Abstract

The objective of this research was to formulate biscuits based on flour of jatobá (Hymenaea courbaril L.) fruit in order to make possible a more use to the plant and nutritional enrichment of foods with appreciation of the traditional communities' knowledge. The fruits were collected in areas of natural occurrence in the municipality of Santa Helena - MA, harvested in the phenological state of maturation and transported in styrofoam boxes to the IFMA Laboratory, Monte Castelo campus. The cookies were produced following the manufacturing steps for the cookie type, with subsequent application of sensory tests. Two types of cookie were manufactured, one classified as normal without addition of chocolate and the second with chocolate addition that were classified in agreements like the sensorial tests in the range of I liked very much and I enjoyed very much for acceptability, odor, touch and texture. Regarding the marketing, the interviewees signaled the chocolate cookie as the one that would have the most buying interest. Thus, the research showed that the jatobá biscuits are of interest for production and commercialization, therefore the jatobá biscuit has great food potential.