Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140004
Title: Nutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).
Authors: CAMPOS, C. de M. F.
SOARES, A. K. de O.
GONÇALVES, M. F. B.
HASHIMOTO, J. M.
MOREIRA-ARAÚJO, R. S. dos R.
Affiliation: 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.
Date Issued: 2022
Citation: Journal of Culinary Science & Technology, 2022.
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.
Keywords: Frutas do cerrado
Resíduo de graviola
Análise sensorial
Biscoito integral
Resíduo de castanha de Gurguéia
Language: Ingles
DOI: https://doi.org/10.1080/15428052.2022.2034694
Notes: Published online: 13 Feb 2022.
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CPAMN)

Files in This Item:
File Description SizeFormat 
NutritionalFunctionalCharacteristicsWholeGrainCookiesJCSTFev2022.pdf1,54 MBAdobe PDFThumbnail
View/Open

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace