Resumo

GRANITO, Marisela; VALERO, Yolmar; ZAMBRANO, Rosaura  e  GUERRA, Marisa. Development and characterization of a cookie extended with white beans. Agronomía Trop. [online]. 2006, vol.56, n.4, pp.539-546. ISSN 0002-192X.

The protein-energetic intake of school-age children determines not only their performance but also their future development as individuals. In Venezuela, there are no protein deficiencies in this age group; however, it is important to substitute the consumption of foodstuffs that supply only carbohydrates, so common at that age, for food that supplies nutrients such as proteins. In this work, cookies were developed substituting wheat flour in 25%, 30% and 35% for white bean flour, unfermented and fermented with the bean endogenous flora at 42 ºC for 48 h. Overall acceptability and the acceptability of the sensorial attributes: appearance, taste, texture and color were measured at laboratory level using semi-trained panelists and a non-structured hedonic scale of 7 points. It was found that the most accepted cookies were the ones extended with 30% fermented and unfermented white bean flour, which were subjected to an acceptability test with consumers (60 school children). No significant differences were found in the acceptability of the cookies extended with fermented and unfermented flours. It was concluded that it is possible to extend wheat flour with fermented and unfermented white bean flours, obtaining a cookie that can be used as a complementary protein-energetic food for the school snack.

Palavras-chave : Cookies; Bean; wheat; acceptability; chemical composition.