Bioactive compounds and acceptance of cookies made with Guava peel flour

Detalhes bibliográficos
Autor(a) principal: Bertagnolli,Silvana Maria Michelin
Data de Publicação: 2014
Outros Autores: Silveira,Márcia Liliane Rippel, Fogaça,Aline de Oliveira, Umann,Liziane, Penna,Neidi Garcia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013
Resumo: The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality.
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spelling Bioactive compounds and acceptance of cookies made with Guava peel flourpolyphenolssensory analysisproximate compositionThe use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2014-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013Food Science and Technology v.34 n.2 2014reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.2014.0046info:eu-repo/semantics/openAccessBertagnolli,Silvana Maria MichelinSilveira,Márcia Liliane RippelFogaça,Aline de OliveiraUmann,LizianePenna,Neidi Garciaeng2014-08-05T00:00:00Zoai:scielo:S0101-20612014000200013Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2014-08-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Bioactive compounds and acceptance of cookies made with Guava peel flour
title Bioactive compounds and acceptance of cookies made with Guava peel flour
spellingShingle Bioactive compounds and acceptance of cookies made with Guava peel flour
Bertagnolli,Silvana Maria Michelin
polyphenols
sensory analysis
proximate composition
title_short Bioactive compounds and acceptance of cookies made with Guava peel flour
title_full Bioactive compounds and acceptance of cookies made with Guava peel flour
title_fullStr Bioactive compounds and acceptance of cookies made with Guava peel flour
title_full_unstemmed Bioactive compounds and acceptance of cookies made with Guava peel flour
title_sort Bioactive compounds and acceptance of cookies made with Guava peel flour
author Bertagnolli,Silvana Maria Michelin
author_facet Bertagnolli,Silvana Maria Michelin
Silveira,Márcia Liliane Rippel
Fogaça,Aline de Oliveira
Umann,Liziane
Penna,Neidi Garcia
author_role author
author2 Silveira,Márcia Liliane Rippel
Fogaça,Aline de Oliveira
Umann,Liziane
Penna,Neidi Garcia
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Bertagnolli,Silvana Maria Michelin
Silveira,Márcia Liliane Rippel
Fogaça,Aline de Oliveira
Umann,Liziane
Penna,Neidi Garcia
dc.subject.por.fl_str_mv polyphenols
sensory analysis
proximate composition
topic polyphenols
sensory analysis
proximate composition
description The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality.
publishDate 2014
dc.date.none.fl_str_mv 2014-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200013
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.2014.0046
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.34 n.2 2014
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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