Bioactive compounds and acceptance of cookies made with Guava peel flour

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dc.creatorSilvana Maria Michelin BERTAGNOLLI
dc.creatorMárcia Liliane Rippel SILVEIRA
dc.creatorAline de Oliveira FOGAÇA
dc.creatorLiziane UMANN
dc.creatorNeidi Garcia PENNA
dc.date2014
dc.date.accessioned2026-07-07T04:20:30Z
dc.descriptionThe use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940095013
dc.identifier.urihttp://hdl.handle.net/123456789/458346
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.34
dc.subjectAgrociencias
dc.titleBioactive compounds and acceptance of cookies made with Guava peel flour
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos