Biscuits elaborated with jussara (Euterpe edulis Martius) pulp: technological, nutritional and sensory properties

• Grant number: 22/05375-1
• Support Opportunities: Regular Research Grants
• Duration: April 01, 2023 - March 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Caroline Joy Steel
• Grantee: Caroline Joy Steel
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Ana Paula Rebellato

Abstract

Biscuits are considered a pleasant source of energy, due to their high levels of sugar and fat, and are not considered an important food for nutrition. However, there is a market trend towards the production of more nutritious biscuits, with lower sugar and fat contents, and enriched with bioactive compounds. Within the Brazilian biomes there are many exotic fruits that are rich in bioactive compounds. As an example, we have jussara, a fruit with characteristics similar to the popular açaí, which has a high anthocyanin content. Due to the instability of anthocyanins, their incorporation in bakery products becomes a challenge, mainly due to processing and storage conditions. Thus, studies on the maintenance of these compounds during processing and storage, and the bioaccessibility after the digestion of fortified cookies are needed. Given the above, this work aims to prepare sweet molded biscuits enriched with anthocyanins from jussara (Euterpe edulis Martius), evaluating the technological, nutritional and sensory properties of the biscuits developed. (AU)