Development of functional cookies with residues from pomegranate (Punica granatum L.)

• Grant number: 17/11159-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Effective date (Start): October 01, 2017
• Effective date (End): January 31, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Maurício Ariel Rostagno
• Grantee: Larissa Salles Diniz de Carvalho
• Host Institution: Faculdade de Ciências Aplicadas (FCA). Universidade Estadual de Campinas (UNICAMP). Limeira , SP, Brazil
• Associated research grant: 13/04304-4 - Development of integrated systems for the analysis of bioactive compounds in natural products employing supercritical technology, AP.JP

Abstract

This project proposes the elaboration of a cookie with functional properties. These properties would be based on their high antioxidant capacity due to the use of Pomegranate (Punica granatum L.) residues. Pomegranate peel is rich in phenolic compounds, so it would be used to replace part of the whole wheat flour used in traditional recipes. The objective is to reuse this portion of the fruit that is usually discarded, since the greater consumption of the fruit is given by means of juices, being thus advantageous the partnership with companies that commercialize such products, since its consumption can bring numerous benefits to the Health because of its high concentration of antioxidant action phenolic compounds. (AU)