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ABSTRACT
The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.
Acknowledgments
The authors thank the owner of the farm of the Vão dos Negros farm in Landri Sales, PI, Brasil, for supplying gurguéia nuts, Fruta Polpa company for supplying the soursop residues, NUEPPA for the microbiological analysis of the cookies, and CNPq for financing this study via the Universal Call for Bids 2016, process case 431314/2016-0.
Disclosure statement
No potential conflict of interest was reported by the authors.