Desenvolvimento de biscoito tipo amanteigado com quitosana

Abstract

The chitosan is a natural fiber of animal origin, and is considered a functional food by the National Agency for Sanitary Surveillance (ANVISA) for assisting in reducing the absorption of fat and cholesterol in the human body. Bakery products as breads, cakes and biscuits are largely consumed having the flour of wheat as basic ingredient. Several studies have been made towards replace the wheat in elaboration of these products, used as well as a functional food. This study aimed to develop formulations butter cookies with different chitosan concentrations (0%, 5%, 10%, 15% and 20% compared to wheat flour) and determine the values of ash, moisture, fat and fiber. The ingredients used for the elaboration of biscuits were: wheat flour, sugar, butter and quitosana. the results remainded within the standards required by legislation. Were compared the levels for fiber from samples and verified-if that the biscuit with formulation 4 with 15% of chitosan reached the values determined by prevailing legislation, which is de 3% fibers / 100 g (solids).