Abstract
ABSTRACT Jabuticaba (Myrciaria cauliflora Berg) is agreatly appreciated fruit with nutritional importance, primarily found in the majority of Brazil. Its peel is a discarded by-product of the Brazilian agroindustry. The objective of this study was to develop cookie formulations with partial replacement of wheat flour (WF) and oat flour (OF) by jabuticaba peel meal (JPF), analyzing the technological aspects of the elaborate cookies and evaluating the acceptance of the selected product. All regression models of the cookies with JPF flour were significant. Cookies with JPF tended to blemish and had smaller thicknesses, greater ISA and IAA, smaller values of breaking strength and decreased color parameters (L*, a* and b*) compared to standard cookies. Cookies made with larger OF fractions had lower values of specific volume. Both the standard and the selected cookies from the cookie desirability test were deemed acceptable among students. This work presents a new possibility to produce cookies based on an agro-industrial co-products, which is interesting for the market for this type of product.
Highlights
The jabuticaba is native to south-central Brazil, and Myrciaria cauliflora (DC) Berg stands out among the currently known species because the fruits are suitable for fresh consumption and for agroindustry (Aschieri; Silva; Cândido, 2009)
Cookies are obtained by kneading and baking dough prepared with flour, starches, fermented or not, and other food substances. Their quality is related to the flavor, texture, appearance and other factors, and, in recent years, they have emerged as a product of great commercial interest due to the practicality in their production, marketing and consumption, as well as their long shelf
The peels were donated by the association and collected after removing the pulp; they were refrigerated and taken to the laboratory of Agro-Industrial Waste Utilization of the School of Agronomy, Universidade Federal de Goiás (UFG), to be dehydrated
Summary
The jabuticaba is native to south-central Brazil, and Myrciaria cauliflora (DC) Berg stands out among the currently known species because the fruits are suitable for fresh consumption and for agroindustry (Aschieri; Silva; Cândido, 2009). In Brazil, the residues of fruits and vegetables are generally wasted at all points at the market chain leading up to the final consumer, including the farmers, industry and customer. The foods and their by-products (peels, seeds and bagasse) that are often intended for animal feed could be used as alternative sources of bioactive compounds in foods for human consumption to meet nutritional needs, reducing waste and environmental impact and adding value to these by-products (Melo et al, 2011). Their quality is related to the flavor, texture, appearance and other factors, and, in recent years, they have emerged as a product of great commercial interest due to the practicality in their production, marketing and consumption, as well as their long shelf
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