Characterization and sensorial analysis of diet cookies prepared with different levels of cumbaru nut
The objective of this work is to prepare diet cookies with cumbaru nut as an ingredient in replacement for wheat flour used in the traditional formulation, analyzing its physical-chemical composition and sensorial acceptance. Cookies were composed of five different formulations: F1 = Standard formulation (0%) - without addition of cumbaru nut, and the others with the addition of 2.5% (F2), 5% (F3), 7.5% (F4) and 10% (F5) of cumbaru nuts. The products were submitted to sensory analysis.