Qualidade de biscoitos tipo cookie em função da substituição da farinha de trigo por farinha de soja

Abstract

In recent years, the increase in dietary restrictions, especially regarding gluten, has driven the search for healthy and sustainable alternatives in food. Soy flour has stood out as a promising option to replace wheat flour in baked goods, such as cookies, due to its nutritional profile and gluten-free nature. This study aimed to assess the nutritional and technological quality of cookies as a result of the total and partial replacement of wheat flour with soy flour. The production of the cookie-type biscuits followed different ratios of soy flour and wheat flour and was tested for technological quality, while keeping the other ingredients in equal quantities in all formulations. The moisture content increased as soy flour was incorporated, which may affect the texture. However, the cookies still fell within the moisture limits established by Brazilian regulations, making them safe for consumption. The amount of ash and proteins in the cookies increased with the substitution of soy flour, making them a richer option in minerals and proteins, which can be beneficial, especially for consumers concerned about protein intake. The fat content also increased in the cookies with soy flour, which may influence the texture and flavor. Regarding microbiological analysis, the cookies met the standards for safe food, not exceeding the allowed limits for the researched microorganisms: Salmonella spp, Bacillus cereus, molds and yeasts, Escherichia coli, and coagulase-positive Staphylococci. In terms of color and texture characteristics, the cookies with soy flour tended to be darker, more reddish, and more yellowish, which can affect the visual perception of consumers. The texture of the cookies varied with the percentage of soy flour in the formulation, which can influence consumers' perception of crispness. In summary, the substitution of wheat flour with soy flour has implications for the nutritional quality and safety characteristics of cookie-type biscuits. These changes can be advantageous in terms of nutritional value but can also affect food safety, which should be considered when developing products with this substitution.