Resumo

SOTELO MENDEZ, Alejandrina et al. Cookie processed with quinoa flour, tara endosperm and agave leaves fibers: Biological value and global acceptability. Scientia Agropecuaria [online]. 2019, vol.10, n.1, pp.73-78. ISSN 2077-9917.  http://dx.doi.org/10.17268/sci.agropecu.2019.01.08.

The objective was to evaluate the inclusion of cooked quinoa flour Altiplano (HQA), soluble fiber of tara endosperm (FST) and insoluble of agave leaves (FIA) on sensory properties of cookies and their physiological response in rats. Sensory tests were performed with the participation of consumers by hedonic test with unstructured scale. For the biological evaluation, 20 Holtzman rats we re used that received during 30 days the diets containing cookies with: T1 = wheat flour, T2 = 15% HQA, T3 = 2.85% FST + 2.85% FIA, T4 = 15% HQA + 2,85% FST + 2.85% FIA. The determination of apparent biological value (VBA) and somatic indicators (body mass index, Lee index, thoracic and abdominal circumference) was made. The data were analyzed under a completely randomized design and for comparison of means the Tukey test was used by the Minitab v.17.1.0 program. Cookies containing quinoa had greater acceptability (p < 0.05) compared to the other treatments. There were no differences (p > 0.05) between the treatments for VBA and somatic indicators. The cookies including quinoa cooked Altiplano, independently or in combination, had greater apparent digestibil ity and acceptability by consumers; moreover, all the treatments maintained an adequate physiological response in rats.

Palavras-chave : galletas; cookies; acceptability; apparent biological value; quinoa; fibers.

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