Raw or roasted <i>Brosimum alicastrum</i> seed powder as a nutritional ingredient in composite sugar‐snap cookies

Carter, C. T.; Northcutt, J. K.

doi:10.1002/cche.10661

Cited by 3 publications

(2 citation statements)

References 50 publications

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“…As previously mentioned, the nutritional composition of sugar-snap cookies made with 50%B raw or roasted seed powder is reported in a companion study. While the companion study provides an in-depth discussion of the nutritional composition, cookies made with raw, or roasted B. alicastrum seed powder were found to have higher moisture, fat, carbohydrate, total carotenoids and ash than 100% all-purpose wheat flour cookies (Carter & Northcutt, 2023).…”

Section: Discussionmentioning

confidence: 99%

Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder

Carter

Northcutt

2023

Cereal Chem

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Background and Objectives Incorporating non‐wheat flour into baked goods allows utilization of locally sourced indigenous food; however, non‐wheat flour may change the final product. The objective of this study was to determine the effects of composite flour containing wheat with partial blends of Brosimum alicastrum seed powder on the quality of sugar snap cookies. Findings Increasing the level of B. alicastrum seed powder in cookies from 0% (controls) to 25% or 50% caused cookie pH, width, spread factor, hardness, and toughness to decrease. Moisture (6.44−6.74 g/100 g) was higher for the 50% replacement cookies compared to controls (≤5.94 g/100 g). Dough weight, cookie weight, and brittleness were similar for 25% and 50% replacements. Hardness (force to fracture) was greatest for control cookies (4.84−5.13 kg) compared to other combinations, except for 25% roasted or unroasted Nicaraguan seed powder cookies (4.53−4.54 kg). Conclusion Supplementing wheat flour with B. alicastrum seed powders produced quality cookies that were slightly smaller in width with a softer texture (lower hardness and toughness) than control cookies. Significance and Novelty B. alicastrum seed powder is a suitable partial replacement for wheat flour in sugar snap cookies. However, at the 50% replacement level, cookies do not exhibit the traditional “snap.”

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Section: Discussionmentioning

confidence: 99%

Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder

Carter

Northcutt

2023

Cereal Chem

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“…Brosimum alicastrum, an evergreen tree species in the Moraceae family, is also known as "ramon". It is native to the Americas, stretching from southern Mexico to Brazil and Peru [74]. The fruit of B. alicastrum has a sweet taste and contains a seed referred to as a Mayan nut, which was historically used as a subsistence food by the ancient Maya.…”

Section: Brosimum Alicastrum Swartzmentioning

confidence: 99%

Antioxidant Potential and Known Secondary Metabolites of Rare or Underutilized Plants of Yucatan Region

Uuh-Narvaez,

Segura-Campos,

Sytar

2023

Future Pharmacology

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The screening of rare plants from the Yucatan region and the known native plants in Mexico, that have been successfully introduced worldwide, has been conducted. Based on a literature analysis and a search of English and Spanish scientific information regarding botanical, plant biochemical, and antioxidant potential in databases such as Google Scholar, Scopus, Web of Knowledge, as well as the national databases of Mexico (Flora: Yucatan Peninsula (cicy.mx) and Especies endémicas|Biodiversidad Mexicana), rare or underutilized plants from the Yucatan region with antioxidant potential have been selected. The formulas of the most studied secondary metabolites of these selected rare plants are shown. Among the selected rare plants with antioxidant potential, the families Sapidaceae and Anacardiaceae had the highest number of representatives. Additionally, representatives from the families Annonaceae, Moraceae, Malpighiaceae, Solanaceae, Ebenaceae, Asteraceae, Ranunculaceae, and Leguminosae were also presented. The current scientific data analysis of selected rare plants from the Yucatan region, Mexico, provides significant background for their further use and introduction in not only the Yucatan region of Mexico, but also worldwide.

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Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies

Carter

Northcutt

2023

Cereal Chem

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Background and Objectives: Brosimum alicastrum seeds have been a common indigenous food source from southern Mexico to Bolivia for centuries. Yet, information on how roasting affects the nutrition of baked goods made from this seed powder is lacking. A study was conducted to determine nutritional properties of raw and roasted B. alicastrum seeds and sugar snap cookies made from composite flour with equal quantities of wheat and B. alicastrum seed.Findings: Using a 50% composite blend of raw or roasted B. alicastrum seed powder produced cookies with higher moisture, fat, carbohydrate, and ash than cookies made from 100% all-purpose wheat flour. Roasting seeds increased total carotenoid content of seed powder but reduced levels of five of the nine essential amino acids. Conclusion:B. alicastrum seed powder can be used at a 50% level composite blend with wheat to increase fat, carbohydrate, total carotenoids, calcium, copper, magnesium, phosphorus, potassium, zinc, and sodium levels in cookies without compromising fiber, vitamin C, iron, or manganese content. Significance and Novelty: Raw or roasted B. alicastrum seed powder can be used as a composite blend with wheat to enhance or maintain the nutritional composition of baked goods, such as sugar snap cookies.

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Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies

Cited by 3 publications

References 50 publications

Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder

Quality attributes of sugar snap cookies containing mixtures of wheat flour and roasted or unroasted Brosimum alicastrum seed powder

Antioxidant Potential and Known Secondary Metabolites of Rare or Underutilized Plants of Yucatan Region

Raw or roasted Brosimum alicastrum seed powder as a nutritional ingredient in composite sugar‐snap cookies

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