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Baru (Dipteryx alata Vog.) stands out for its potential use, mainly the pulp, which represents 65% of the fruit. However, the pulp is still considered a residue, and there are few studies in the literature with its use in the product development, as well as its stability and shelf life under different storage conditions for these new products. The objective of this work was to elaborate cookies using baru pulp and to evaluate their stability under different storage and packing conditions, in order to determine their shelf life. The samples were stored in non‐toxic high‐density polyethylene (HDPE) and low‐density polyethylene (LDPE) packing, kept at room temperature (25°C), and accelerated condition (40°C). Stability was monitored by moisture, water activity, pH, acidity, instrumental color and texture, mold and yeast, total and thermoresistant coliforms analyses. They were carried out on the processing day (Day 0) and after 20, 40, 60, and 80 storage days. During the storage period, moisture and water activity increased due to product absorption, especially in the accelerated condition (40°C), thus compromising the cookies' texture by hardness loss. It was observed cookies darkening, by increase of color parameter L*. However, during the 80 days no microorganisms growth was observed, ensuring cookies harmlessness. The cookies remained stable during 80 days of storage; however, the LDPE packing was able to maintain better important characteristics in the cookies, such as texture, being considered as the best one. Practical applications The pulp of Dipteryx alata Vog, which represents a large part of the fruit, presents enormous potential for use; however, it is still considered a residue, not being used in new products or processes development. Therefore, its use in cookies increases technological application and reduces waste. Although a new product could be developed using the pulp, the study of material packing, storage conditions, and shelf life of this cookie is essential. Therefore, this study is really necessary, increasing the product added value.

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Brazil is one of the largest producer of banana in the world. However, its consumption is still compromised, because the fruit has a very short shelf life, which gives rise to the need for developing new ways to preserve it, such as drying or dehydration. The present study aims to produce dried banana by means of drying the fresh Musa Cavendish banana and to evaluate the influence of pre-treatments on the product’s quality and acceptability. Three samples were used: T1 was the control and had no pre-treatment; T2 received a pre-treatment composed of a sodium metabisulphite additive solution; and finally T3 was pre-treated with a citric and an ascorbic acid antioxidant solution. The samples were characterized according to yield calculation, moisture, titratable acidity, soluble solids, pH, water activity (aw), color parameters, instrumental texture, and sensory analyses for their overall acceptance and purchase intention. The yield was approximately 30% and there was low water activity and moisture in the product, even after drying for all treatments. There was also an influence of the pre-treatments on the physical, chemical and sensory characteristics of the dried banana. The overall acceptability results indicates a possibility for marketing the product.

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Atualmente há uma busca pela substituição da farinha de trigo por outras fontes, a fim de se obter produtos com maiores conteúdos de nutrientes. Assim, as plantas alimentícias não convencionais (PANCs) apresentam-se com uma possibilidade de utilização, especialmente, o espinafre, pois, sua composição é rica em vitaminas e minerais. Nesse sentindo, o presente trabalho tem como objetivo a elaboração de biscoitos tipo cookie com farinha de espinafre (Tetragonia tetragonoides) e avaliar suas características físicas e químicas e sua aceitação sensorial.  Foram elaboradas três formulações de biscoitos tipo cookies: Biscoito controle (BC), com substituição parcial de 10% de farinha espinafre e com substituição parcial de 15% de farinha espinafre. Foi realizada a caracterização física e química (umidade, conteúdo residual fixo e cor instrumental) e aceitação sensorial. A farinha de espinafre apresenta elevado valor de cinzas, caracterizando a mesma como fonte de minerais. Todas as formulações apresentaram grande aceitação sensorial, com medias superiores a 7,0 e índice de aceitação >80%. Assim, observa-se a viabilidade do aproveitamento do espinafre na elaboração de farinhas e sua suplemen.

Atualmente os consumidores estão mais atentos a alimentos que proporcionem benefícios ao organismo, assim, barras de cereais estão ganhando mercado, principalmente, com adição de outros ingredientes, como batatas doces. Desta forma, objetivou elaborar barras de cereais com adição de diferentes teores de farinha de batata-doce. As barras foram elaboradas com flocos de arroz, açúcar mascavo, uva passa, farelo de aveia, xarope ligante. A farinha da batata-doce e as barras de cereais adicionadas à farinha foram submetidas às determinações de cinzas, cor e umidade. O teste de aceitabilidade foi utilizado uma escala hedônica de 9 pontos, com 60 julgadores não treinados avaliando os atributos aparência, cor, aroma, textura, sabor, sabor da batata, doçura e qualidade global e sua avaliação de aceitação sensorial. Os resultados obtidos nas caracterizações físicas da farinha foram umidade 9,88, cinzas 2,81 e para os parâmetros de cor foram 87,89 para L*, 1,66 para a* e 24,75 para o b*. Os atributos tiveram todos médias superiores a 8 (gostei muito) e intenção de compra de 80%. Conclui-se que a barra de cereal com farinha de batata-doce obteve resultados de boa aceitabilidade, mostrando ser viável seu aproveitamento comercial em virtude da alta intenção de compra.