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.
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Format: | Artigo de periódico biblioteca |
Language: | Ingles English |
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2022-02-14
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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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dig-alice-doc-11400042022-02-14T15:00:34Z 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. SOARES, A. K. de O. GONÇALVES, M. F. B. HASHIMOTO, J. M. MOREIRA-ARAÚJO, R. S. dos R. 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. Frutas do cerrado Resíduo de graviola Análise sensorial Biscoito integral Resíduo de castanha de Gurguéia 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. Published online: 13 Feb 2022. 2022-02-14T15:00:24Z 2022-02-14T15:00:24Z 2022-02-14 2022 Artigo de periódico Journal of Culinary Science & Technology, 2022. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004 https://doi.org/10.1080/15428052.2022.2034694 Ingles en openAccess |
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Frutas do cerrado Resíduo de graviola Análise sensorial Biscoito integral Resíduo de castanha de Gurguéia Frutas do cerrado Resíduo de graviola Análise sensorial Biscoito integral Resíduo de castanha de Gurguéia |
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Frutas do cerrado Resíduo de graviola Análise sensorial Biscoito integral Resíduo de castanha de Gurguéia Frutas do cerrado Resíduo de graviola Análise sensorial Biscoito integral Resíduo de castanha de Gurguéia CAMPOS, C. de M. F. SOARES, A. K. de O. GONÇALVES, M. F. B. HASHIMOTO, J. M. MOREIRA-ARAÚJO, R. S. dos R. Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.). |
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. |
author2 |
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. |
author_facet |
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. |
format |
Artigo de periódico |
topic_facet |
Frutas do cerrado Resíduo de graviola Análise sensorial Biscoito integral Resíduo de castanha de Gurguéia |
author |
CAMPOS, C. de M. F. SOARES, A. K. de O. GONÇALVES, M. F. B. HASHIMOTO, J. M. MOREIRA-ARAÚJO, R. S. dos R. |
author_sort |
CAMPOS, C. de M. F. |
title |
Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.). |
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.). |
publishDate |
2022-02-14 |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004 https://doi.org/10.1080/15428052.2022.2034694 |
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