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Influence of pineapple, apple and melon by‐products on cookies: physicochemical and sensory aspects

2017; Wiley; Volume: 52; Issue: 5 Linguagem: Inglês

10.1111/ijfs.13383

1365-2621

Nataly Maria Viva de Toledo, Larissa Peixoto Nunes, Paula Porrelli Moreira da Silva, Marta Helena Fillet Spoto, Solange Guidolin Canniatti‐Brazaca,

Nanocomposite Films for Food Packaging

Summary 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.