NUTRITIONAL AND TECHNOLOGICAL CHARACTERIZATION OF COOKIES ENRICHED WITH VEGETABLE PROTEIN AND BRAZIL NUT OIL

Biscuits are food products obtained by mixing flour with other ingredients, subjected to cooking, and can have different shapes and textures. The consumption of ultra-processed foods is related to an increased risk of developing chronic non-communicable diseases. Thus, foods made with healthier formulations are promising alternatives for improving diet and the consumption of functional nutrients. Therefore, the objective of the study was to develop functional cookies with reduced content of wheat flour (30%), replacement of sugar (16%) by sucralose (1.5%) and soybean oil by Brazil nut oil (16%), and enrichment with 12.5% of pectin and 6.5% of pea protein isolate (PEI). Two cookies were formulated: one traditional (CC) and one functional (CF), with strategic substitutions of ingredients aimed at improving the protein and fiber content. The samples were subjected to analysis of pH, water activity, moisture, color, proximate composition, and texture, according to official methodologies and literature. The cookies showed moisture and water activity ranging from 6.6% to 14.4%, and 0.54 to 0.80 in the CC and CF, respectively. The protein content ranged from 5.3% to 10.2% in the CC and CF, respectively. Considering a 50g portion, CF can be considered a food source of protein, according to Normative Instruction No. 75/2020 (ANVISA). The lipid content ranged from 19.65% in the CF to 19.93% in the CC. As for sucrose, CC presented 22.5%, while FC did not present a significant content. The pH value ranged from 6.3 in FC to 8.0 in CC