DEVELOPMENT OF GINGERBREAD WITH THE ADDITION OF COWPEA FLOUR (Vigna unguiculata L. Walp) WITH CAJÁ (Spondias mombin L.) FILLING

Proper nutrition is essential in promoting health and preventing disease. Among the most consumed products in Brazil, Pão de Mel stands out. The present study aimed to develop a formulation of gingerbread with cowpea flour with cajá filling. Prior art searches were carried out on the website of the National Institute of Industrial Property, using as keywords "honey bread added to cowpea flour with cajá filling" to verify patent filings, it was found that there were no equal products, qualifying them as innovative. The project was approved by the Research Ethics Committee under Opinion No. 750.942. The formulation was developed at the Laboratory of Functional Properties of Food and the sensory analysis at the Laboratory of Sensory Analysis of Food at the Federal University of Piauí. The ingredients were purchased in retail trade, except for cowpea flour, supplied by the company Caupi Healthy and Functional Foods. The ingredients used were: brown sugar, bicarbonate, cinnamon powder, cocoa powder (50%), cloves, cream, wheat flour, yeast, milk, condensed milk, honey and cajá pulp. For the dough, the ingredients were homogenized, then placed in cupcake molds and baked in an electric oven (180°C/16min). For the filling, condensed milk, cream and cajá pulp were added to a pan with low heat (150°C) until reduced and reached brigadeiro point