Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).

Detalhes bibliográficos
Autor(a) principal: CAMPOS, C. de M. F.
Data de Publicação: 2022
Outros Autores: SOARES, A. K. de O., GONÇALVES, M. F. B., HASHIMOTO, J. M., MOREIRA-ARAÚJO, R. S. dos R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004
https://doi.org/10.1080/15428052.2022.2034694
Resumo: The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.
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spelling Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).Frutas do cerradoResíduo de graviolaAnálise sensorialBiscoito integralResíduo de castanha de GurguéiaThe objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.Published online: 13 Feb 2022.CLÉLIA DE MOURA FÉ CAMPOS, UFPI; ANA KARINE DE OLIVEIRA SOARES, UFPI; MARIA FABRICIA BESERRA GONÇALVES, UFPI; JORGE MINORU HASHIMOTO, CPAMN; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.CAMPOS, C. de M. F.SOARES, A. K. de O.GONÇALVES, M. F. B.HASHIMOTO, J. M.MOREIRA-ARAÚJO, R. S. dos R.2022-02-14T15:00:24Z2022-02-14T15:00:24Z2022-02-142022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleJournal of Culinary Science & Technology, 2022.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004https://doi.org/10.1080/15428052.2022.2034694enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-02-14T15:00:34Zoai:www.alice.cnptia.embrapa.br:doc/1140004Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-02-14T15:00:34falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-02-14T15:00:34Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
title Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
spellingShingle Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
CAMPOS, C. de M. F.
Frutas do cerrado
Resíduo de graviola
Análise sensorial
Biscoito integral
Resíduo de castanha de Gurguéia
title_short Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
title_full Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
title_fullStr Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
title_full_unstemmed Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
title_sort Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
author CAMPOS, C. de M. F.
author_facet CAMPOS, C. de M. F.
SOARES, A. K. de O.
GONÇALVES, M. F. B.
HASHIMOTO, J. M.
MOREIRA-ARAÚJO, R. S. dos R.
author_role author
author2 SOARES, A. K. de O.
GONÇALVES, M. F. B.
HASHIMOTO, J. M.
MOREIRA-ARAÚJO, R. S. dos R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv CLÉLIA DE MOURA FÉ CAMPOS, UFPI; ANA KARINE DE OLIVEIRA SOARES, UFPI; MARIA FABRICIA BESERRA GONÇALVES, UFPI; JORGE MINORU HASHIMOTO, CPAMN; REGILDA SARAIVA DOS REIS MOREIRA-ARAÚJO, UFPI.
dc.contributor.author.fl_str_mv CAMPOS, C. de M. F.
SOARES, A. K. de O.
GONÇALVES, M. F. B.
HASHIMOTO, J. M.
MOREIRA-ARAÚJO, R. S. dos R.
dc.subject.por.fl_str_mv Frutas do cerrado
Resíduo de graviola
Análise sensorial
Biscoito integral
Resíduo de castanha de Gurguéia
topic Frutas do cerrado
Resíduo de graviola
Análise sensorial
Biscoito integral
Resíduo de castanha de Gurguéia
description The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.
publishDate 2022
dc.date.none.fl_str_mv 2022-02-14T15:00:24Z
2022-02-14T15:00:24Z
2022-02-14
2022
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Journal of Culinary Science & Technology, 2022.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004
https://doi.org/10.1080/15428052.2022.2034694
identifier_str_mv Journal of Culinary Science & Technology, 2022.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004
https://doi.org/10.1080/15428052.2022.2034694
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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