Biscoitos adicionados de farinhas de soja preta e amarela

Abstract

The work proposed to elaborate biscuit kind cookies with 50% substitution of wheat flour for yellow or black soybean meal, evaluating physical characteristics, chemical composition and sensorial attributes. The standard biscuit (BP) had wheat flour, corn starch, brown sugar, eggs, margarine and chemical yeast in the composition. In the others, 50% of the wheat flour was replaced with yellow soybean meal (BSA) and black (BSP). From the color attributes, the lowest values of L *, a * and b * of the BSP are highlighted, while the BSA did not differ from the BP. The substitution of wheat flour by soybean meal did not alter the yield of the biscuits, only promoted small variations in diameter, thickness and expansion factor. In the chemical composition, the addition of soybean increased the contents of ashes, lipids, proteins, dietary fiber and total phenolic compounds, to the detriment of the digestible carbohydrates, without differing in the calorific value of the biscuits. Sensorially, all the biscuits were well accepted, only with less acceptance in the color attribute for the soy biscuits and less preference for the BSA. It is concluded that the addition of black and yellow soybeans in cookies type cookies little changes the physical characteristics, provides nutritional increment and maintains good sensory acceptance in relation to the standard product.