Sementes de jaca (Artocapus integrifolia ) e de abóbora (Curcubita moschata) desidratadas em diferentes temperaturas e utilizadas como ingredientes em biscoitos tipo cookie

摘要: Jack fruit and pumpkin seeds were dehydrated at two drying temperatures (60 70o C) in an oven had their chemical composition evaluated. The flour obtained 60o C (30%) was used to make cookies submitted consumer test. Drying promoted a slight reduction protein lipids, but did not affect the other nutrients. Both flours are rich fiber minerals. Pumpkin presents higher contents of protein, lipid, iron than jack fruit, which carbohydrate contents. excellent acceptance (above 80% following scores: I extremely liked it- it very much) high purchase intent 77% consumers would buy cookies). Global results suggest both adding 30% as nutritional supplement