Resumo

JIMENEZ, Marta Julia; MARGALEF, María Isabel  e  MARRUPE, Silvia Mónica. Formulation and sensory characterization of healthy artisanal biscuits. Diaeta [online]. 2017, vol.35, n.158, pp.23-32. ISSN 1852-7337.

Currently, efforts in research and development in the food industry are oriented to the production of healthy foods that can help prevent chronic non-transmissible diseases. The objective of this work was the formulation and sensory characterization of 2 healthy artisanal biscuits. They were produced with a mixture of whole wheat flour, oat bran 70:30, yeast and oil high oleic sunflower as basic ingredients. Seed mix (chia, sesame and flax) was added to one sample (BS), and dried basil to the other one (BH). Chemical composition was assessed comparing it to that of conventional biscuits. Global acceptability was evaluated among 128 consumers, using a 9-point hedonic scale, and preference was evaluated through paired comparison. Sensory quality was assessed by 8 trained panelists using composite score test, establishing a maximum value for each attribute, and a CATA questionnaire was also utilized to expand the description of the sensory characteristics. Acceptability results were statistically analyzed by Student's T test and CATA results through Cochran's Q test, using Infostat v 2010. A reduction in the caloric value of 9 and 11% was obtained; and 36 and 39 % in total fats, in BS and BH samples respectively, compared to conventional ones. A considerable increase in dietary fiber content and high percentage of sodium reduction were also achieved. No statistically significant differences (p<0.05) were found between the averages of acceptability, placing both values within "I like it slightly", and no significant preference between samples was established. The sensory characteristics frangible, aromatic, smell and taste of herbs presented statistical differences between both samples. It is feasible to obtain acceptable healthy products of good sensory quality, with improvements in formulation, manufacturing process and nutritional advantages compared to those of conventional reference.

Palavras-chave : Formulation; Biscuits; Seeds; Basil; Healthy; Fats; Fiber; Sensory characterization.