Nutritional, Antioxidant and Sensory Evaluation of Calcium-high Content Cookies Prepared with Purple Sweet Potato (Ipomoea Batatas L.) And Kale (Brassica Oleracea Var. Acephala) Flours
2021
Morais, Carolinne Pereira | Utpott, Michele | Flores, Simone Hickmann | Cesar Tondo, Eduardo | Thys, Roberta Cruz Silveira | Barin, Juliano Smanioto | Costa, Adilson Ben da | Tischer, Bruna
Cookies were prepared by substitution of pale yellow sweet potato flour by purple sweet potato flour (addition of 15.5%) and kale flour (addition of 13% and 24%) in relation to the control cookie (without the addition of purple sweet potato flour and kale flour). The aim of this study was increase calcium content and improve antioxidant activity of cookies and to evaluate physical and chemical properties. Cookies presented high ash contents, total dietary fiber, and antioxidant capacity. Use of kale flour produced cookies with high content in calcium; according to sensory analysis, the limiting amount of this mineral in the product was 360 mg 100 g⁻¹. Through this study, it was possible to conclude that purple sweet potato and kale flours are potential functional food ingredients and a good alternative in the production of fortified cookies with the greater appeal of healthiness.
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