Reaproveitamento de resíduos de bolo na elaboração de biscoito tipo rosquinha

Abstract

The industrial cake residue was evaluated for its composition and used in the formulation of donut-type cookies. Control cookies (T1) were made and cookies containing 10% (T2),15% (T3) e 20% (T4) of cake residue in partial replacement of wheat flour. The properties of the flour used in the project were evaluated, the dough viscosity of the four experiments and their behaviors during cooking (thermal analysis). Afterwards analyzes were performed for the cookie’s characterization, considering physical characteristics, physicochemicals, aging, microbiology, texture and comparative nutritional information. The results showed that the flour used had a strong flour profile, unlike what is expected for cookies. The flour moisture parameter was 13.85%, whose result was similar to the stuffed mini cakes group, being the chosen group, for not having the need to add extra ingredients, like liquids, for the balance of the solids of the formulation. Regarding the nutritional comparison, it was found that the formulation T2 showed results consistent with the nutrition labeling legislation, therefore the best replacement percentage for industrial viability of the project. The formulation T2 showed 3.97% of moisture, 1.30% of ashes, 11.6% of lipids, 7.71% of proteins, 5.74% of dietary fibers and 69.98% of carbohydrates, differing only in dietary fiber content and moisture compared to the Standard formulation (T1). As for the physical parameters, there was significant difference (p<0.05) in relation to the diameter, expansion factor and specific volume. Regarding the dough loss during baking and texture (hardness) of the cookies there was no statistically significant difference. A thermal analysis showed no differences between the supply of the four cookie formulations. The aging analysis of the cookies were performed every 30 days, for 150 days considering moisture profile evaluations, pH, water activity and variation of the dough showing, in the comparative global analysis, that the Standard formulation and the one containing 10% of cake residue in partial replacement of wheat flour had no statistical difference at 5%. Microbiologically the samples remained stable and within the parameters proposed by the legislation during the 5 months of aging.