Abstract
Camu-camu processing coproducts can present a high concentration of bioactive compounds with antioxidant characteristics. However, the application of these coproducts in food products is little explored. Thus, this study aimed to evaluate the effect of different drying temperatures on camu-camu coproducts in relation to the bioactive compound concentration and the effect of substitution of wheat flour by this coproduct on the characteristics of cookies. Camu-camu coproducts were dried at 50 °C, 60 °C and 70 °C and evaluated for proximate composition, phenolic profile and the total phenolic and antioxidant potential (DPPH, FRAP, ORAC assays). Cookies were produced with 5%–20% replacement of wheat flour by the coproduct powder and characterized in relation to hardness, spreading factor, specific volume and the total phenolic and antioxidant potential. The camu-camu coproduct powder dried at 70 °C showed the highest concentration of total phenolic and antioxidant potential. A total of 11 flavonoids were identified for camu-camu coproduct regardless of drying temperature. The incorporation of camu-camu coproduct powder, with a maximum substitution of 20%, did not affect the physical properties of the cookies when compared to the control cookies, improving total phenolics and antioxidant potential, confirming a possible to insert this coproduct in food industry.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
