Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects

Autor(es)

Viva de Toledo, Nataly Maria ; Nunes, Larissa Peixoto ; Moreira da Silva, Paula Porrelli ; Fillet Spoto, Marta Helena ; Canniatti-Brazaca, Solange Guidolin

• Tipo de documento: Artigo Científico
• Fonte: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; v. 52, n. 5, p. 1185-1192, MAY 2017.
• Citações Web of Science: 7

Resumo

Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by-products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67-6.46%) and ash (1.74-2.25%). The use of these by-products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by-product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by-product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by-products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry. (AU)

• Processo FAPESP: 14/14049-4 - Aproveitamento de subprodutos do processamento de frutas para desenvolvimento de biscoitos tipo cookies
• Beneficiário: Nataly Maria Viva de Toledo
• Modalidade de apoio: Bolsas no Brasil - Doutorado