Cookies enriched with panc flour: acceptance and sensorial characterization
International Journal of Development Research
Cookies enriched with panc flour: acceptance and sensorial characterization
Received 14th December, 2020; Received in revised form 25th January, 2021; Accepted 10th February, 2021; Published online 17th March, 2021
Copyright © 2021, Gabriel S. Ribeiro et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Unconventional Food Plants (PANC) are characterized by native edible species that have a great food potential being source of many of nutrients, besides respecting agroecological and sustainability concepts. The present study aims to determinate the acceptance and sensory characterization of enriched cookies with different PANC flour using check-all-that-apply (CATA) methodology. The selected PANC flour were prepared and cookies elaborated. To perform the CATA method, 19 attributes were previously determined by a group of consumers and 80 consumers evaluated the samples, more overall linking and purchase intention. The samples S2 (ora-pro-nobis), S4 (anise) and S6 (peppermint) achieved the highest liking scores by consumers. According to the Cochran's Q test, 10 CATA terms were used to describe the samples. The most cited terms were Buttery flavor, Crunchy, Herbal flavor, Light color, Mild aroma and Sweet. The fortification of cookies with PANC flour proved to be a viable strategy to increase their consumption.
