Development of cookies from agroindustrial by-products

Deamici, Kricelle Mosquera; Oliveira, L. C. de; Rosa, Gabriela Silveira da; Zavareze, Elessandra da Rosa; Oliveira, Edilene Gadelha de

doi:10.1590/0100-29452018085

Cited by 3 publications

(1 citation statement)

References 16 publications

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“…Its nutritional value motivates consumers to increase the fibers consumption, which is advised by professionals. They can also value agricultural products and by-products to use as ingredients (Deamici et al, 2018).…”

Section: Nutritional Composition (G%) Of the Cashew Bagasse Flour Andmentioning

confidence: 99%

Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

Araújo

Luz

Batista

et al. 2021

RSD

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Nowadays, one of the main objectives of biotechnological development of new products is linked to processes and methods improvement. In this sense, the aim of this work is to promote the sustainable development of the residue obtained from the cashew´s organic reject material aiming at to produce a target flour to be applied as a functional food. In fact, the nutritional composition of the cashew flour showed an important food profile related to fibers and carbohydrates. In relation to the prepared food as a simple possibility, cookies were produced, and its sensorial characteristics were carried out in individual booths, with 100 non trained evaluators. The results showed that the cookies demonstrated a satisfactory acceptance profile in several analyzed attributes. Concerning to the microbiological analysis, nonsignificant presence of microorganisms was detected. So, the processed cashew flour showed to be nutritionally acceptable and together with a good sensorial acceptance, can be considered as a suitable biomass to produce a large amount of bakery products.

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Section: Nutritional Composition (G%) Of the Cashew Bagasse Flour Andmentioning

confidence: 99%

Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

Araújo

Luz

Batista

et al. 2021

RSD

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In vitro resistance of lactic acid bacteria carried in kefir appetizer enriched with agroindustrial by-products

Moura¹,

Martins²,

Martins³

et al. 2021

LWT

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Cookies Enriched with Maqui (Aristotelia chilensis (Mol.) Stuntz) Flour: Good Source of Dietary Fiber and Antioxidant Capacity

Bastias-Montes,

Orrego-Aguilera,

Ortiz-Espinoza

et al. 2023

Journal of Food Processing and Preservation

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Byproducts derived from the agricultural industry and food processing, such as seeds and skin or husks, have become important due to environmental sustainability and their value-added potential. Maqui (Aristotelia chilensis (Mol.) Stuntz) is a native Chilean wild tree that has several beneficial properties due to its high content of anthocyanins, anthocyanidins, phenolic acids, tannins, and fiber. The present study involved flour derived from maqui byproducts (seeds and skin) to produce cookies with a higher content of nutrients, dietary fiber, and antioxidants. Maqui bagasse was converted into flour and mixed with wheat flour to prepare the cookies. The control consisted of wheat flour cookies with no added maqui flour. Results indicated that the cookies with the added maqui flour were preferred more than the control and had a higher percentage of fiber. Compared with the control, the amount of anthocyanins increased 3.5 times, and the amount of antioxidants, measured via the DPPH (2,2 ′ -diphenyl-1-picrylhydrazyl radical) assay, increased approximately 10 times. Our results show that the incorporation of maqui byproducts, in the form of maqui flour, into the cookie formulation is an effective way to add nutritional value to cookies by increasing dietary fiber, total polyphenols, and total anthocyanins.

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Development of cookies from agroindustrial by-products

Cited by 3 publications

References 16 publications

Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

Physicochemical, microbiological and sensorial characteristics of flour and prepared cookies from the reject cashew (Anacardium occidentale L.) neglected

In vitro resistance of lactic acid bacteria carried in kefir appetizer enriched with agroindustrial by-products

Cookies Enriched with Maqui (Aristotelia chilensis (Mol.) Stuntz) Flour: Good Source of Dietary Fiber and Antioxidant Capacity

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