Bioactive compounds and acceptance of cookies made with Guava peel flour

Bertagnolli, Silvana Maria Michelin; Silveira, Márcia Liliane Rippel; Fogaça, Aline de Oliveira; Umann, Liziane; Penna, Neidi Garcia

doi:10.1590/fst.2014.0046

Cited by 61 publications

(55 citation statements)

References 23 publications

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“…Another possibility of the moisture increase could be through air intake from the package seal (Kumar et al, 2016). Biscuits with low moisture content will have longer shelf life if they are stored under control conditions such as appropriate packaging which is impervious to moisture and gasses (Bertagnolli et al, 2014). Our results are in contrast with the findings of Sindurani et al (2000) who reported that the moisture content of value-added cookies decreased during storage at ambient conditions.…”

Section: Moisture Contentcontrasting

confidence: 99%

Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

2016

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Abstract. The bakery industry is growing very fast and the products are becoming increasingly popular among consumers world-wide. Among ready-to-eat snacks, biscuits possess several attractive features including wider consumption base, relatively long shelf-life and preferred eating quality. Pineapples constitute important natural and valuable material in producing functional foods due to the presence of several anti-oxidants and bioactive compounds. Therefore, the aim of the present study was to investigate the nutritional composition and sensory quality of wheat flour biscuits incorporated with pineapple powder at the rates of 3, 5, 10, and 15% (w/w basis). The protein, fat, total sugar, moisture and mineral contents were significantly (p<0.05) changed during storage. Nutritional analysis indicated that biscuits incorporated with 5% pineapple powder had a slow rate of increase in moisture content (4.19 to 5.0%) and decreasing trend in protein (22.15 to 22.06%), fat (18.83 to 18.79%), total sugar (58.52 to 58.34%) and mineral contents (2.212 to 1.591%) compared to other treatments during storage. Among the treatments, the biscuits prepared with 5% pineapple powder had the highest nutritional and sensory quality, having the overall acceptability score of 7.7 in a 9-point hedonic scale. The shelf life evaluation showed that these biscuits could be stored for 6 weeks at the ambient conditions of average temperature at 301ºC and RH at 75-80% with acceptable quality.

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Section: Moisture Contentcontrasting

confidence: 99%

Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

2016

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“…In a similar study, which used the partial replacement of white flour by alternative ingredients in the preparation of cookies, Bolanho et al (2014) achieved mean values of 11.18 g/100 g for moisture, 17.15 g/100 g for protein, 4.43 g/100 g of lipids and 5.60 g/100 g of crude fibers, using S. platensis biomass. Similarly, Bertagnolli et al (2014) obtained a variation in moisture content (2.7 to 42 g/100 g) for cookies that were prepared using guava peel instead of wheat flour; they also found mean levels of 3.8 g/100 g for ash, 4.7 g/100 g for protein, 4.40 g/100 g for lipids, and 3.43 g/100 g for crude fiber. Table 2 shows the physical properties of the different cookie formulations.…”

Section: Sensory Properties Proximate Composition and Texture Profimentioning

confidence: 85%

“…Although some researchers still use the 'one-factor -at-a-time' approach to develop new products, the use of experimental design in the development of fortified foods has increased because it facilitates the investigation of the interaction between the effects of variables through mathematical models and response surface methodology. This statistical technique has been used to study the effects of orange pomace in the production of gluten-free bread (O'Shea et al, 2015), in the acceptance of a prebiotic beverage made with cashew nut and passion fruit juice (Rebouças et al, 2014), in the development of cookies enriched with added guava peel (Bertagnolli et al, 2014), and in the optimization of probiotic yogurts (Cruz et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Karnopp¹,

Figueroa²,

Los³

et al. 2015

Food Sci. Technol (Campinas)

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Grape pomace, which is derived from the skin and seeds, is the residue from the production of grape juice and wine. It corresponds to up to 20% of the total volume and it contains a high level of dietary fibers and bioactive compounds. In the Brazilian market, there is no product containing grape pomace as a replacement for conventional wheat flour. Thus, this study aimed to assess the effects of whole-wheat flour and organic Bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies using response surface methodology (RSM). The regression models indicated that the addition of whole-wheat and organic grape pomace decreased (p < 0.0001) the water activity and significantly increased the content of fibers, hardness, brittleness, antioxidant activity and total phenolic content of the cookies. The RSM models presented suitable R 2 and R 2 adj values (> 65% of explained data variability), except for brittleness. The sensory evaluation results revealed that no significant differences (p > 0.05) were observed for the cookie samples, implying that the addition of grape pomace and whole-wheat flour did not negatively affect the preference of cookies.

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“…Storck et al (2015) estudaram a composição de farinhas e o teor de polifenóis de resíduos da produção de suco de algumas frutas, entre as quais a laranja, a acerola, o maracujá e a uva, e observaram elevada presença de polifenóis nas farinhas, variando de 0,222 a 3,81 mg/g de farinha. Bertagnolli et al (2014) avaliaram o teor de compostos fenólicos de farinha de casca de goiaba e observaram que, após o processamento para a obtenção de cookies, o teor destes compostos diminuiu. Diante disso, podem-se justificar as pequenas variações do teor dos compostos fenólicos do presente estudo pelo processamento que as cascas passaram até a obtenção da farinha e pelo período de armazenamento.…”

Section: Aranha J B Et Alunclassified

Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

Aranha

Negri

Martin

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamentoEffect of gamma radiation on the microbiological and physicochemical parameters and on the phenolic compounds of a fruit residue flour during storage ResumoResíduos agroindustriais possuem elevados teores de nutrientes, no entanto, são pouco explorados para o consumo, pois são necessários tratamentos prévios para garantir sua segurança microbiológica. A irradiação é um processo que possibilita a redução da população microbiana contaminante, bem como a manutenção das características do produto. O objetivo do trabalho foi avaliar o efeito da irradiação na qualidade microbiológica, nas propriedades físico-químicas e nos compostos fenólicos da farinha de resíduos de frutas, durante seu armazenamento. A farinha foi obtida a partir dos resíduos desidratados de abacaxi, melão, mamão e maçã e foi submetida à irradiação com doses de 0, 1, 2 e 3 kGy. Os parâmetros microbiológicos (contagem de coliformes, bolores e leveduras, e Salmonella sp.) e físico-químicos (pH, acidez titulável, sólidos solúveis, atividade de água, cor L, a* e b* e compostos fenólicos) foram avaliados nos tempos 0, 7, 14 e 21 dias de armazenamento. A irradiação reduziu a carga microbiana para todos os tratamentos e não foi detectada a presença de Salmonella sp. nas amostras. O pH e a acidez alteraram-se somente no armazenamento. Sólidos solúveis e atividade de água não apresentaram diferenças entre as doses durante o armazenamento. Os compostos fenólicos foram preservados, com a aplicação da irradiação. As farinhas apresentaram um leve escurecimento decorrente da aplicação da irradiação. Concluiu-se que as doses mais eficazes, com a manutenção da qualidade microbiológica e características físico-químicas da farinha, foram as doses de 2 e 3 kGy. Palavras-chave: Subprodutos; Casca; Composição centesimal; Irradiação em alimentos. AbstractAgroindustrial residues have high levels of nutrients, but are little exploited for consumption because they require prior treatment to ensure microbiological safety. Irradiation is an effective process for the reduction of microbial counts with maintenance of the product characteristics. The objective of this study was to evaluate the effect of irradiation on the microbiological quality, physicochemical properties and phenolic compounds of a fruit residue flour during storage. The flour was obtained from dehydrated residues of pineapple, melon, papaya and apple, which were submitted to irradiation doses of (0, 1, 2 and 3 kGy). The microbiological (coliforms, moulds, yeast and Salmonella sp. counts) and physicochemical (pH, titratable acidity, soluble solids, water activity, colour parameters L*, a* and b* and phenolic compounds) parameters were ...

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Bioactive compounds and acceptance of cookies made with Guava peel flour

Cited by 61 publications

References 23 publications

Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

Study on the physico-chemical properties, sensory attributes and shelf life of pineapple powder incorporated biscuits

Effects of whole-wheat flour and bordeaux grape pomace (Vitis labrusca L.) on the sensory, physicochemical and functional properties of cookies

Efeito da radiação gama nos parâmetros microbiológicos, físico-químicos e compostos fenólicos de farinha de resíduos de frutas durante armazenamento

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