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Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

2021-08-10Journal article Open access
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dc.contributor.authorMachado, Tamires Alcântara Dourado Gomes
dc.contributor.authorPacheco, Maria Teresa Bertoldo
dc.contributor.authorQueiroga, Rita de Cássia Ramos do Egypto
dc.contributor.authorCavalcante, Letícia Medeiros
dc.contributor.authorBezerril, Fabrícia França
dc.contributor.authorOrmenese, Rita de Cássia Salvucci Celeste
dc.contributor.authorGarcia, Aline de Oliveira
dc.contributor.authorNabeshima, Elizabeth Harumi
dc.contributor.authorPintado, Maria Manuela Estevez
dc.contributor.authorOliveira, Maria Elieidy Gomes de
dc.date.accessioned2021-09-02T09:07:44Z
dc.date.available2021-09-02T09:07:44Z
dc.date.issued2021-08-10
dc.description.abstractThe objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47–2.74%), protein (0.94–1.36%), fiber (4.41–8.10%), and resistant starch (3.65–2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1371/journal.pone.0255287pt_PT
dc.identifier.eid85112304979
dc.identifier.issn1932-6203
dc.identifier.pmcPMC8354474
dc.identifier.pmid34375368
dc.identifier.urihttp://hdl.handle.net/10400.14/34594
dc.identifier.wos000683572000025
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleNutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.titlePLoS ONEpt_PT
oaire.citation.volume16pt_PT
person.familyNameNabeshima
person.familyNamePintado
person.familyNameOliveira
person.givenNameElizabeth Harumi
person.givenNameMaria Manuela
person.givenNameMaria Elieidy
person.identifier456608
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0002-2634-9513
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0001-9870-9381
person.identifier.ridF-5696-2013
person.identifier.ridA-4280-2018
person.identifier.scopus-author-id7004483898
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication62ce4efe-13f2-49ec-9b02-5d141619d7b2
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication7afb4142-43f6-424e-bb49-027ffce3e1ff
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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