Sensory and physical-chemical evaluation of cookies made with extract powders of babassu coconut pie

Pãmella Fronza,Abraham Damian Giraldo Zuniga,Lais Brito Cangussu,Jéssica Da Silva Ferreira,Robson Dos Santos Barbosa,Caroline Roberta Freitas Pires,Juliana Santos Moura

doi:10.33448/rsd-v9i8.5191

Abstract

The demand for products made from food waste has been growing in recent years. In this sense, this study aimed to develop and evaluate cookies made with powdered extract from the residual babassu almond cake. Three biscuit formulations were prepared with different concentrations of powdered extract (F1-5%, F2-15%, F3-25%). It was found that the protein content of cookies varied between 2.75% - 2.99% and that of lipids between 26.12% -26.89%, in addition, they are within the microbiological standards established by the legislation. Among the sensorially tested formulations, F3 was characterized as the sweetest by the trained panel. On the other hand, the affective test pointed out the formulation F2 as being the most accepted by the tasters, with an acceptance rate of 80.86%. Therefore, the preparation of biscuits from a powdered extract from the residual babassu coconut almonds pie is an alternative to add value to this co-product with commercial potential.

Highlights

The agroindustry generates tons of residues that can cause environmental problems
This study aimed to develop and evaluate cookies made with powdered extract from the residual babassu almond cake
This research aimed to develop and evaluate, through physical-chemical, microbiological, and sensory tests,three cookie formulations made with the powdered extract obtained from the residual babassu coconut almond pie

Summary

Introduction

The agroindustry generates tons of residues that can cause environmental problems These by-products may have health beneficial effects often due to improvement in nutritional composition. Brazil is known for being a country with a great diversity of ecosystems, highlighting a considerable number of palm species, including babassu. The coconuts of this palm are used for industrial production of oil and water-extract (babassu coconut milk) (Parente et al, 2019). The process of babassu oil generates solid residues, known as pie This residue is used to production of animal food (Sá, Teles, Borges, Junior, Silva, 2014). This residue has the potential to be used as a nutritional ingredient in food products

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