The objective of the present work was the formulation and characterization, chemical, nutritional and sensorial, of two types of biscuits, cookie and snack, using rennet casein and sodium caseinate for cookies and snacks enrichment, respectively. The cookie type biscuit presented higher contents of moisture, protein, and total fiber than the snack type which was richer in fat and salt. As to essential minerals the cookies were richer than the snacks, except for sodium and phosphorous which were higher in the snacks. The amino acid profile was more adequate in the cookie than in the snack type. Except for true digestibility the protein value indexes were higher for the cookies. Acceptability of the two types of biscuits was tested for athlets of both sexes related to overall acceptability, surface color, odor, taste, crispness and hardness. Acceptability rated 98% for the snacks and 81% for the cookies. cookies and snacks had the same acceptability for both men and women but the snacks had higher acceptability by men (52.7%) against 37.8% by the women. Microbiological analysis revealed an acceptable profile for both types of biscuit.
biscuit; cookie; snack; composition; nutritive value
