Abstract
The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47–2.74%), protein (0.94–1.36%), fiber (4.41–8.10%), and resistant starch (3.65–2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.
Highlights
Unconventional plant species have gained global attention for use in the food industry because they are nutritive and rich in bioactive compounds
As an example of Unconventional food plants (UFP) we have Pilosocereus gounellei which is a cactus in the Cactaceae family that grows in the semiarid region of Brazil and multiplies regularly, covering extensive areas of the Caatinga; this plant is popularly known as xiquexique [5]
The conventional and whole cookies exhibited similar aw values and moisture contents, and the inclusion of xiquexique flour in xiquexique cookies (C2 and C4) contributed to a reduction in these values when compared to their control cookies (C1 and C3, respectively), which indicates that these flours (F1 and F2) will be stable during storage
Summary
Unconventional plant species have gained global attention for use in the food industry because they are nutritive and rich in bioactive compounds. The cladodes, which are modified stems, are usually eaten peeled, fresh or cooked, and can be used in the production of cakes, sweets, cookies, flours [6,7,8] and jam [9] This UFP (in natura cooked or dry) can be an alternative crop with multiple uses and benefits, providing human beings with excellent nutritional characteristics, as they are rich in minerals, carbohydrates, and fibers and low in fat and sugars [10]. This species has an antioxidant capacity due to the presence of phenolic compounds [11], anti-inflammatory activity [12], and gastroprotective effects [13]. Xiquexique can be an interesting ingredient in the development of breakfast cereals, fruit juices, bakery and meat products, sauces, shredded cheeses, cookies, pastas, snacks, frozen desserts, and many other food products
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