Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Felisberto, Mária Hermínia Ferrari; Miyake, Patricia Satie Endo; Beraldo, Antônio Ludovico; Fukushima, André Rinaldi; Leoni, Luís Antônio Baffile; Clerici, Maria Teresa Pedrosa Silva

doi:10.1590/fst.12418

Cited by 10 publications

(3 citation statements)

References 16 publications

(30 reference statements)

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“…A similar result was observed by Felisberto et al (2019) when adding bamboo thatch flour in cookie formulation, finding that the fiber content was higher compared to the fiber content found in wheat flour, which contributed to the development of fiber-rich cookies. In the study conducted by Brites et al (2019) it is observed that the replacement of wheat flour by alternative flours, such as buckwheat flour and chia seeds, in cookie formulations, contribute to the improvement of their nutritional quality, since according to Ciudad-Mulero et al (2019), fiber consumption is associated with several health benefits, such as regulation of intestinal functioning, preventing colorectal diseases, among others.…”

Section: Resultssupporting

confidence: 78%

Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.)

et al. 2022

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The objective of this study was to use the passion fruit peel P. cincinnata Mast., as a viable alternative to produce food (flour and cookies) that is rich in fiber and environmentally sustainable. For this, fruit peels were obtained, which were hygienized, dehydrated and ground in a knife mill in order to develop the flour, which was then used in different concentrations in three formulations of chip cookies (using 10%, 20% and 30% of the flour developed). Analyzes physicochemical and microbiological composition were performed for both flour and for the cookies developed and a sensorial acceptance test was performed for the cookies. It was possible to observe that the flour had an adequate centesimal composition, when it was about quality and safety, as well as health benefits. As for the physicochemical composition, the flour had 5.79 ± 0.11% of ashes; 78.23 ± 0.84% of total carbohydrates; 5.78 ± 0.11% moisture; 4.83 ± 0.00% acidity; 3.74 ± 0.04 pH; 1.66 ± 0.06% lipids; 8.59 ± 0.82% protein and 58,3 g/100g dietary fiber. The study demonstrates its nutritional quality by reducing the lipid content of the final product, by comparing the formulation with 30% of the flour developed to the standard formulation, as well as increasing the ash content and acidity and reducing its pH when compared to the standard formulation, promoting the safety and quality of food. Flour presented promising capacity in the development of functional foods, health promoters, and environmental conservation by avoiding its inappropriate disposal.

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Section: Resultssupporting

confidence: 78%

Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.)

et al. 2022

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“…According Felisberto et al (2019) wheat flour cookies without additives is 36.27(N) hardness this is similar to our results (30.59 N) ( Table 7).…”

Section: Cookies Analysissupporting

confidence: 92%

Qualitative properties of cookies enriched with berries pomace

et al. 2021

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The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.

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“…Vitamin C is essential for the body as it is associated with collagen formation, iron absorption, inhibition presented mean moisture values within the range established by the Brazilian legislation (Brasil, 2005), which establishes a maximum value of 15% moisture in cookies. Felisberto et al (2019) developed cookies that use young bamboo culm flour as a sugar and/or fat substitute and reported a moisture content between 4.97 and 5.50%. These values considered adequate, as well as the study.…”

Section: Determination Of Bioactive Compounds and Antioxidant Activitymentioning

confidence: 99%

Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds

Campos¹,

Soares²,

Abreu³

et al. 2022

Food Sci. Technol

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Gurguéia nut (Dipteryx lacunifera Ducke), also known as castanha-de-burro, fava-de-morcego and garampara, is native to the mid-north region of Brazil and is mainly found in the southern and central-southern Cerrado region of the states of Piauí and Maranhão. These nuts are rich in lipids, proteins, ashes, and dietary fibers (Carvalho et al., 2008;Queiroga Neto et al., 2009), in addition to bioactive compounds.According to the Brazilian Association of Cookie, Pasta, and Industrialized Bread & Cake Industries (Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados, 2019), the cookie intake in Brazil in 2019 was 7.021 Kg per inhabitant. Thus, the addition of flours with fruit residues, which are rich in nutrients, bioactive compounds, and dietary fibers, could be considered a viable option to enhance

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Effect of the addition of young bamboo culm flour as a sugar and/or fat substitute in cookie formulations

Cited by 10 publications

References 16 publications

Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.)

Development and characterization of cookies using passion fruit from the caatinga (Passiflora cincinnata Mast.)

Qualitative properties of cookies enriched with berries pomace

Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds

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