Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 52, Issue 5, Pages 1185-1192Publisher
WILEY
DOI: 10.1111/ijfs.13383
Keywords
Apples; biscuits; dietary fibre; flour; fruits; melons; pineapple; sensory evaluation
Categories
Funding
- FAPESP (Sao Paulo Research Foundation) [2014/14049-4]
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Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by-products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67-6.46%) and ash (1.74-2.25%). The use of these by-products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by-product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by-product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by-products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.
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