Development and evaluation of salt biscuits enriched with protein and fiber

Abstract

Epidemiological studies combined with the recommendations of health authorities about the importance of a balanced diet have directed the research of new product development. Various procedures, ranging from modifying processes to the introduction of substances with special properties of nutrition and health have been used. Among the segments hungry for technologies that can improve the characteristics of their products, stands out the biscuits one. Brazil is the second-largest producer of biscuits in terms of volume, behind only the United States. Biscuits are consumed in all levels of society, including people of all ages. In this context, we intend to evaluate the development of cracker type biscuit added of soy protein and soy fiber, considering that this type of biscuit is one of the most technologically sensitive to the incorporation of foreign components to the formulation since the dilution of gluten promotes important changes in product quality. The study is part of a regular project of FAPESP (Process2010-19025-5), which is related to a series of actions from Chocotec Cereal -Ital to promote innovative research aimed at the development of agribusiness since the substitution of wheat flour for soybean products as well as improving the nutritional and functional value of products, it is also economically viable considering that much of the wheat consumed in Brazil is imported. (AU)