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Formulation and Physicochemical and Sensorial Evaluation of Biscuit-Type Cookies Supplemented with Fruit Powders

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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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Acknowledgments

We appreciate the economic support from National Council for Scientific and Technological Development (CNPq). We thank Scientific and Technological Development Support Foundation from Ceará (FUNCAP) for granting the first author a graduate scholarship.

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Authors and Affiliations

  1. Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, Fortaleza, Ceará, CEP 60356-000, Brazil

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

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  1. Ana Maria Athayde Uchoa
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  2. José Maria Correia da Costa
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  3. Geraldo Arraes Maia
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  4. Tatyane Ribeiro Meira
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  5. Paulo Henrrique Machado Sousa
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  6. Isabella Montenegro Brasil
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Correspondence to Isabella Montenegro Brasil.

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Uchoa, A.M.A., Correia da Costa, J.M., Maia, G.A. et al. Formulation and Physicochemical and Sensorial Evaluation of Biscuit-Type Cookies Supplemented with Fruit Powders. Plant Foods Hum Nutr 64, 153–159 (2009). https://doi.org/10.1007/s11130-009-0118-z

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