JABUTICABA PEEL IN THE PRODUCTION OF COOKIES FOR SCHOOL FOOD: TECHNOLOGICAL AND SENSORY ASPECTS

• Autor(a) principal: Zago,Márcio Fernando Cardoso
• Data de Publicação: 2015
• Outros Autores: Caliari,Márcio, Soares Júnior,Manoel Soares, Campos,Maria Raquel Hidalgo, Batista,Jaqueline Eduarda Rodrigues
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Ciência e Agrotecnologia (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600624
• topic: Myrciaria cauliflora Berg; agro-industrial co-products; mixture design.

ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.