Estabilidade oxidativa de biscoitos contendo farinha de inhame e pêssego

Abstract

In the preparation of cookies, the presence of lipid ingredients allows a greater susceptibility to oxidation reactions, which are the main responsible for the loss of quality of food products. In this sense, the addition of substances that inhibit or reduce such reactions and that are capable of increasing the shelf life of foods is necessary. In this way, the addition of natural antioxidants has been the target of an investigation by researchers and professionals in the food field, since the use of natural products meets the expectations of the current market. This study aimed to prepare cookies containing yam flour (FI) and peach flour (FP) and to characterize the physicochemical properties and antioxidant potential of the raw materials, as well as to evaluate the oxidative stability of the cookies every twenty days. during 60 days of storage, in the absence and presence of light. In this study, four formulations of cookies were prepared: F1 - formulation containing only FI; F2 - formulation containing 10% FP; F3 - formulation containing 20% of FP and F4 - formulation containing the commercial antioxidant Tert-butyl hydroquinone (TBHQ). The cookies were subjected to physical-chemical analysis and oxidative stability (acidity and thiobarbituric acid reactive substances (TBARS)), as well as physical properties such as texture and color. The antioxidant potential was determined by established methods such as ABTS, FRAP and total phenolic compounds (CFT). The cookies were packaged and conditioned in the presence and absence of light and stored at room temperature for 60 days. Phenolic compounds such as chlorogenic acid, 7-hydroxycoumarin, epicatechin and quinic acid may be responsible for the high antioxidant potential of peach flour. The high protein and fiber content of FI-containing cookies can be considered a good source of these nutrients. The cookies presented a texture compatible with commercial cookies. During the storage of cookies, the presence of light influenced the parameters analyzed. The F3 cookies (containing 20% FP) showed oxidative stability similar to the cookies containing the synthetic antioxidant. In this formulation, there was a greater inhibition of the oxidative process, which may be related to the higher content of CFT and antioxidant activity, with emphasis on the respective formulations stored in the absence of light. These results indicate that peach was effective as an antioxidant and the packaging system with the absence of light promoted a reduction in lipid oxidation processes. Therefore, the addition of FI and FP in cookies is an effective alternative to obtain a nutritious product, with antioxidant potential and greater oxidative stability. In this sense, the addition of FP as a natural antioxidant to replace the synthetic one proved to be a healthy and viable option that can be used in the preparation of yam flour-based cookies.