Elaboração de salgado tipo coxinha com farinha de arroz e recheio de traíra

Abstract

The objective of this study was to prepare a savory coxinha-type snack made with rice flour and dried trahira fish filling. The following ingredients were used: unleavened wheat flour, rice flour, salt, margarine with salt, bulk garlic powder, onion and fresh parsley. The coxinha preparation was obtained from a local supermarket, while the dried trahira fish was obtained from the municipal fair in the city of São Bento, Maranhão. The recipe for conventional chicken coxinha was used to monitor the formulations with rice flour and dried trahira fish filling, with rice flour replacing wheat flour in the proportions of 50% (F1), 75% (F2) and 100% (F3). According to the tasters, there was not much difference between the different samples tasted, but it was easy to taste, even though the softness and crunchiness marked the ideal category for the tasters as the second (F2), so the result was better than expected. This study contributes to the diversification of food, the appreciation of little-known ingredients and the promotion of a healthier diet