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

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.

Bibliographic Details

Main Authors:	CAMPOS, C. de M. F., SOARES, A. K. de O., GONÇALVES, M. F. B., HASHIMOTO, J. M., MOREIRA-ARAÚJO, R. S. dos R.
Other Authors:	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.
Format:	Artigo de periódico biblioteca
Language:	Ingles English
Published:	2022-02-14
Subjects:	Frutas do cerrado, Resíduo de graviola, Análise sensorial, Biscoito integral, Resíduo de castanha de Gurguéia,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004 https://doi.org/10.1080/15428052.2022.2034694
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