Desenvolvimento de Biscoito com a Substituição do Leite Animal pelo “Leite” da Castanha do Brasil (Bertolletia Excelsa) como Alternativa Alimentar para Intolerantes a Lactose

Abstract

Brazil nut (Bertholetia excelsa) is a fruit native of the Amazon, its tree is more structured in firm ground soils and during times of floods of the rivers, and its productive peak is between the months of December and January. The objectives of the present study were to develop the from "milk" and almond flour, cookies as an alternative food for lactose intolerant, perform the physical-chemical characterization and sensory analysis of the product to verify its acceptability. In view of this, the following results were obtained in the analysis of the biscuit pH (6,88±0,01); acidity (2,01±0,11); Umidity (13,94±0,72); Total carbohydrate (66,72±1,55); Lipids (8,83±0,03); Proteins (19,72±1,17). In relation to the chestnut milk, pH (5,87%±0,06) was obtained; acidity (1,67%±0,00); Umidity (58,11±0,49); Lipids (3,30±1,55); Proteins (16,45±0,00). These parameters are fundamental to ascertain the quality of the product and its nutritional characteristics. The development of biscuit is interesting, since most of the testers have scored from 6 to 9 in the hedonic scale, obtaining a degree of acceptability relevant to the product. In this way, the biscuit with chestnut milk is a pleasant alternative to the palate and of good nutritional quality.