Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects

Zago, Márcio Fernando Cardoso; Caliari, Márcio; Júnior, Manoel Soares Soares; Campos, Maria Raquel Hidalgo; Batista, Jaqueline Eduarda Rodrigues

doi:10.1590/s1413-70542015000600009

Cited by 16 publications

(17 citation statements)

References 23 publications

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“…Some studies have shown the feasibility of substituting wheat flour with fruit skin flours (from melon, jaboticaba and banana, amongst others) in several products (cakes, cookies and bread). The results suggested good sensory acceptance and market potential (AL-SAYED; AHMED, 2013;ZAGO et al, 2015;ESHAK, 2016).…”

Section: Introductionmentioning

confidence: 99%

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Micheletti

Soares

Franco

et al. 2018

Braz. J. Food Technol.

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This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flour showing acceptance similar to that of the traditional muffin. Five muffin formulations containing different levels of jaboticaba skin flour were prepared: 0% (standard), 4.5%, 9%, 13.5% and 18%. A group of 65 untrained tasters of both genders, aged from 7 to 10, took part in the sensory evaluation. The moisture, ash, protein, lipid, carbohydrate, calorie and dietary fibre levels were evaluated. The samples presented no significant alterations (p > 0.05) for the attributes of appearance, aroma and colour. The formulations containing 0% and 4.5%, received the highest scores (p < 0.05) for flavour, texture and overall acceptance as compared to those with 13.5% and 18% jaboticaba skin flour. The sample with 9% was the one with the highest level of jaboticaba skin flour with acceptance similar to that of the traditional muffins. Higher moisture, ash and dietary fibre levels and lower lipid and protein levels were detected in the formulation with 9%, when compared to the traditional muffins, but there were no significant changes in the carbohydrate and calorie contents. It was concluded that a level of up to 9% jaboticaba skin flour in the muffins was well accepted by the child tasters, achieving a sensory acceptance similar to that of the traditional product and with good commercial potential. Keywords:Childhood; Food waste; Fruits; Nutrition; Reuse; Subproducts. ResumoEste trabalho teve como objetivo avaliar a aceitabilidade sensorial de muffin adicionado de diferentes níveis de farinha da casca de jabuticaba, entre crianças. Além disso, determinar a composição físico-química do produto tradicional e daquele com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao tradicional. Foram elaboradas cinco formulações de muffin: 0% (padrão), 4,5%, 9%, 13,5% e 18% de farinha de casca de jabuticaba. Participaram da avaliação sensorial 65 avaliadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Foram avaliados os teores de umidade, cinzas, proteína, lipídio, carboidrato, calorias e fibra alimentar. As amostras não diferiram significativamente (p > 0,05) para os atributos de aparência, aroma e cor. Sabor, textura, aceitação global e intenção de compra tiveram maiores notas (p < 0,05) para as formulações com 0% e 4,5%, comparadas àquelas com 13,5% e 18% de farinha de casca de jabuticaba. A amostra com 9% foi aquela com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao muffin tradicional. Maiores teores de umidade, cinzas e fibra alimentar, e Sá, 3, Vila Carli, Cite as: The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children. Braz. J.

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Section: Introductionmentioning

confidence: 99%

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Micheletti

Soares

Franco

et al. 2018

Braz. J. Food Technol.

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“…Lima et al 11 observed a higher content of polyphenols in the fruit peel, being almost 25 times higher than in the pulp. Therefore, it is necessary to seek alternatives for the use of jabuticaba skin by incorporating it into food products 12,15 to use its antioxidant properties 14 .…”

Section: Use Of Jabuticaba (Plinia Cauliflora) Skin In the Processingmentioning

confidence: 99%

“…Jabuticaba skin can be subjected to different processes to be used in the processing of food products. Studies have been performed with the use of flour made of jabuticaba skin to make cookies and cereal bars 13,14 . Some authors also report the direct use of its pulp and skin to produce liquor and jellies 16,18 .…”

Section: Use Of Jabuticaba (Plinia Cauliflora) Skin In the Processingmentioning

confidence: 99%

Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams

Böger

Lucchetta

et al. 2019

Rev. chil. nutr.

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The aim of this work was to process jabuticaba skin aqueous extract, varying the crushing and sieving time and to develop ice cream with different concentrations of jabuticaba skin extract, evaluate its physicochemical, microbiological and bioactive composition. Different extractive processes of jabuticaba skin were tested. Extract A was crushed for 25 seconds and sieved, extract B was crushed for 25 seconds without sieving, extract C was crushed for 45 seconds and sieved and extract D was crushed during 45 seconds not sifted. From the extract that presented the highest indices of bioactive compounds, formulations of ice cream with concentrations of 5, 10 and 15% were elaborated. Extract B showed the highest content of phenolic compounds (201.81 mg gallic acid. 100 g-1 skins), anthocyanins (60.32 mg cyanidin-3 glycoside.100 g-1 peels) and significant antioxidant activity (5047.72 g skins. g-1 DPPH) and was chosen to be added in the ice cream. The evaluated ice creams met the microbiological standards established by the Brazilian legislation. The use of progressive concentrations of jabuticaba skin extract in the elaboration of ice cream increased the rates of phenolic compounds and antioxidant capacity. The values found were significant and generated an alternative use for jabuticaba skin, which is normally discarded.

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“…This fact was also discribed by Ferreira et al (2012). On the other hand, Zago et al (2015) described a positive effect of the addition of FCJ in cookie for school food. However, the authors used vanilla essence, which interfered in the sensorial evaluation of the product.…”

Section: The Bioactive Compounds and The Antioxidant Activity Found Imentioning

confidence: 99%

“…Lima et al (2011) evaluated different anthocyanin extraction processes as well as pigment stability and antioxidant activity of skin, seed and pulp. Zago et al (2015), prepared cookies for school food using jaboticaba skin, in which they evaluated only physical and sensorial characteristics.…”

Section: Introductionmentioning

confidence: 99%

Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

et al. 2018

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Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicochemical analyses to determine the bioactive compounds and antioxidant activity (TEAC and FRAP) of jaboticaba skin and JSF were performed. Skin presented high content of phenolic compounds, anthocyanins, flavonoids and condensed tannins, strengthening that this composition exhibited considerable levels of antioxidant activity. The JSF presented considerable carbohydrate contents, phenolic compounds and antioxidant activity, besides being a source of fibers. The cookies were prepared by replacing 2.5%, 5.0% and 7.5% of the total amount of whole wheat flour in the recipe by JSF. The formulations presented positive increases of bioactive compounds, contributing with the potential of antioxidant activity. All formulations were well accepted in the sensory evaluation.Practical Application: Use of sub products of Jaboticaba (skin) for incorporation of nutrients into cookies.

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Jabuticaba Peel in the Production of Cookies for School Food: Technological and Sensory Aspects

Cited by 16 publications

References 23 publications

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Use of jabuticaba (Plinia cauliflora) skin in the processing of ice creams

Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies

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