Development of gluten-free cookie from medicinal plants (Guaraná - Paullinea cupana and Catuaba - Anemopaegma mirandum) aiming at copper, iron, and zinc supplementation

Sensory profile and preference mapping of cookies enriched with medicinal herbs

“…Despite the fact that consumers assigned the higher scores for the samples P_2 and E_4, it could be concluded that consumers were indifferent to these cookie samples. Moreover, it is noteworthy to say that the mean scores fall within the options 'slightly disliked', 'don't like, nor dislike' and 'slightly liked' indicating that the product showed potential to sensorial growth, just as it was the case with those obtained by Oliveira et al [1] . This is in accordance with other studies in connection with the assessment of the wine [46] or ham [47] , in which the results showed that experts expressed a higher discriminating sensory ability than consumers.…”

“…Medicinal herbs that contain bioactive compounds with therapeutic properties have been widely studied and commercialized worldwide [1] . The majority of these studies focus on organic compounds with diverse functions in the body.…”

Use of medicinal plant in the manufacturing of energetic cookies

“…. Similar levels of caffeine were found by Oliveira, Takase and Gonçalves (2009), in a study where a method for extraction and quantification of caffeine in lipidic samples was developed.…”

Effects of Hemp (Cannabis sativa L.) Seed Oil Press‐Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten‐Free Crackers

“…All samples had significant amounts of calcium, iron, magnesium, manganese, potassium, and zinc. For example, a study (de Oliveira and others ) of gluten‐free cookies enriched with guarana and catuba plants to achieve higher contents of copper, iron, and zinc demonstrated that their cookies had iron present at 4.50 ± 0.34 mg/100 g and zinc at 1.32 ± 0.09 mg/100 g, which compared to our crackers, were higher in iron, but lower in zinc (Table ). In terms of the use of hemp oil press‐cake flour, the carbohydrate content reduction, along with the proteins, essential fatty acids, minerals, and fiber content increase, was a main goal of this study in terms of improving the nutritional profile of the gluten‐free crackers.…”