Abstract
In this study, we determined the nutritional and functional characteristics of cookies supplemented with chichá almond, gurguéia nut, and soursop residue using two developed cookie formulations and one standard formulation. Acceptance and purchase intention were evaluated. As the chichá almond 6 and gurguéia nut 2 formulations were sensorially viable, descriptive quantitative analysis, centesimal composition and caloric value, mineral levels, microbiological quality, bioactive compound levels, and antioxidant capacity were evaluated. In the hedonic scale test of the standard cookie, the chichá almond-6 and gurguéia nut-2 cookies obtained scores above 7 (“I liked it”) from 86.18%, 96.35%, and 93% of the evaluators, and 70.79%, 94.36%, and 83.2% of them said they would purchase the product, showing a statistically significant difference between formulations. The chichá almond 6 cookie presented higher ash, protein, lipid, copper, phosphorus, magnesium, potassium, selenium, and zinc levels, and lower carbohydrate levels and total energy values, as well as a higher total phenolic compound, total flavonoid, and condensed tannin levels. The gurguéia nut 2 cookie showed higher vitamin C and antioxidant activity. The use of residue and Cerrado fruit flour proved to be viable in cookie production, conveying sensorially desirable, nutritional, and functional characteristics.
Highlights
In Brazil, the modernization of agriculture and industrialization has increased the importance of fruits in the national agribusiness
The objective of this study was to develop, sensorially analyze, and determine the nutrient and bioactive compound composition of functional cookies made with chichá almond and gurguéia nut flour and soursop residue
In this study we report a content of 13.98 mg vitamin C/100 g in GC-2, higher than in a reported in a study by Silva et al (2018) on pequi almond flour cookies (8.45 mg of vitamin C/100 g)
Summary
In Brazil, the modernization of agriculture and industrialization has increased the importance of fruits in the national agribusiness. Since the volume of residue generated is countless tons, adding value to these byproducts is of economic, social, scientific, and technological importance (Farias Silva et al, 2016). Parts of the soursop (bark, roots, leaves, pulp, and seeds) that contain nutrients rich in bioactive compounds with antioxidant action have been used as anti-inflammatory and anticancer agents (Moghadamtousi et al, 2015). It is one of the most commercially accepted Brazilian tropical fruits for its sensory characteristics (Junqueira & Junqueira, 2014)
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