Influence of pineapple, apple and melon by‐products on cookies: physicochemical and sensory aspects

Abstract

Summary Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by‐products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by‐products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by‐product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by‐product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by‐products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.

Characterization of apple, pineapple, and melon by‐products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

“…In a previous study (Toledo, Nunes, Silva, Spoto, & Canniatti-Brazaca, 2017), it was observed that cookies prepared with pineapple central axis presented satisfactory results from the sensory and technological properties, whereas cookies made with melon by-products showed more unsatisfactory results than the control treatment. It is known that besides these aspects, investigating the presence of bioactive compounds, such as phenolic acids and flavonoids in these cookies may be relevant to determine the effects of the use of by-products on the antioxidant capacity of this foodstuff.…”

Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

“…In total, four formulations were developed, one being the control (cookie control [CCT]), which was prepared only with wheat flour, whereas in the others the wheat flour was partially replaced by 15% of the following by‐products: apple (cookie containing apple by‐product [CAP]), melon (cookie containing melon by‐product [CML]), and pineapple (cookie containing pineapple by‐product [CPI]). Previous analyses (Toledo et al, ) showed that biscuits containing 15% of by‐products presented better technological, sensory, and nutritional properties, and therefore, these were the formulations addressed in the present study.…”

“…Besides the antinutritional factor, these results may be associated with the fiber content of the biscuits. In previous assays (Toledo et al, 2017), it was observed that cookies with fruit by-products presented higher fiber contents than the control. Likewise, depending on the amount and type of fiber, calcium solubility can be affected (Silva, Rebellato, Greiner, & Pallone, 2017).…”

“…Due to their high versatility and acceptance, cookies are considered strategic foods, capable of providing different nutrients. Studies have reported that the enrichment of cookies with bioactive compounds (e.g., fibers, polyphenols, and vitamins) from vegetable by‐products revealed satisfactory results for technological, nutritional, and sensory parameters (Omoba, Taylor, & Kock, ; Toledo, Nunes, Silva, Spoto, & Canniatti‐Brazaca, ). Despite these advantages, the use of fruit by‐products is still limited by the food industry, and therefore, alternatives should be investigated to encourage their application in the development of new products.…”

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

“…The addition of pineapple byproducts significantly enhanced the nutritional properties as well as the taste of food products. Cookies enriched with wheat flour partially substituted by pineapple flour byproducts gave high fiber levels, a consumers’ acceptance of 97%, and a buying intention of 53% (Toledo, Nunes, Silva, Spoto, & Canniatti‐Brazaca, ). Similar results were observed in cereal bars supplemented with pineapple peel flour (Aparecida Damasceno et al., ).…”