Literature DB >> 19455423

Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders.

Ana Maria Athayde Uchoa1, José Maria Correia da Costa, Geraldo Arraes Maia, Tatyane Ribeiro Meira, Paulo Henrrique Machado Sousa, Isabella Montenegro Brasil.   

Abstract

Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards.

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Year:  2009        PMID： 19455423     DOI： 10.1007/s11130-009-0118-z

Source DB:  PubMed          Journal:  Plant Foods Hum Nutr        ISSN： 0921-9668            Impact factor:   3.921


  2 in total

Review 1.  Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations.

Authors:  Günther Laufenberg; Benno Kunz; Marianne Nystroem
Journal:  Bioresour Technol       Date:  2003-04       Impact factor: 9.642

2.  Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study.

Authors:  L Prosky; N G Asp; T F Schweizer; J W DeVries; I Furda
Journal:  J Assoc Off Anal Chem       Date:  1988 Sep-Oct
  2 in total
  4 in total

1.  Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations.

Authors:  Jocelem Mastrodi Salgado; Bruno Sanches Rodrigues; Carlos Mario Donado-Pestana; Carlos Tadeu dos Santos Dias; Maressa Caldeira Morzelle
Journal:  Plant Foods Hum Nutr       Date:  2011-11       Impact factor: 3.921

2.  Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products.

Authors:  Miriam Mabel Selani; Andreia Bianchini; Wajira S Ratnayake; Rolando A Flores; Adna Prado Massarioli; Severino Matias de Alencar; Solange Guidolin Canniatti Brazaca
Journal:  Plant Foods Hum Nutr       Date:  2016-06       Impact factor: 3.921

3.  A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders.

Authors:  Seyedeh Zeinab Asadi; Mohammad Ali Khan; Sadaf Zaidi
Journal:  J Food Sci Technol       Date:  2022-03-06       Impact factor: 3.117

4.  Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.

Authors:  Sylwia Mildner-Szkudlarz; Joanna Bajerska; Paweł Górnaś; Dalija Segliņa; Agnieszka Pilarska; Teofil Jesionowski
Journal:  Plant Foods Hum Nutr       Date:  2016-06       Impact factor: 3.921
  4 in total

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