Shelf life of cookies made from baru ( Dipteryx alata Vog.) pulp under different storage conditions

Abstract

Baru (Dipteryx alata Vog.) stands out for its potential use, mainly the pulp, which represents 65% of the fruit. However, the pulp is still considered a residue, and there are few studies in the literature with its use in the product development, as well as its stability and shelf life under different storage conditions for these new products. The objective of this work was to elaborate cookies using baru pulp and to evaluate their stability under different storage and packing conditions, in order to determine their shelf life. The samples were stored in non-toxic high-density polyethylene (HDPE) and low-density polyethylene (LDPE) packing, kept at room temperature (25°C), and accelerated condition (40°C). Stability was monitored by moisture, water activity, pH, acidity, instrumental color and texture, mold and yeast, total and thermoresistant coliforms analyses. They were carried out on the processing day (Day 0) and after 20, 40, 60, and 80 storage days. During the storage period, moisture and water activity increased due to product absorption, especially in the accelerated condition (40°C), thus compromising the cookies' texture by hardness loss. It was observed cookies darkening, by increase of color parameter L*. However, during the 80 days no microorganisms growth was observed, ensuring cookies harmlessness. The cookies remained stable during 80 days of storage; however, the LDPE packing was able to maintain better important characteristics in the cookies, such as texture, being considered as the best one. Practical applications The pulp of Dipteryx alata Vog, which represents a large part of the fruit, presents enormous potential for use; however, it is still considered a residue, not being used in new products or processes development. Therefore, its use in cookies increases technological application and reduces waste. Although a new product could be developed using the pulp, the study of material packing, storage conditions, and shelf life of this cookie is essential. Therefore, this study is really necessary, increasing the product added value.