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Bioactive Compounds and Acceptance of Cookies Made with Guava Peel

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Bioactive Compounds and Acceptance of Cookies Made with Guava Peel Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/fst.2014.0046 Bioactive compounds and acceptance of cookies made with Guava peel flour Silvana Maria Michelin BERTAGNOLLI1*, Márcia Liliane Rippel SILVEIRA2, Aline de Oliveira FOGAÇA1, Liziane UMANN1, Neidi Garcia PENNA2 Abstract The use of fruit industrial waste in the processing new foods represents an important new step for the food industry. This study aimed to develop cookie recipes using different amounts of guava peel flour (GPF) levels (30%, 50%, and 70%) to evaluate the proximate composition, and the phenolic compound, lycopene, and β-carotene levels in the cookies and flour and to evaluate the cookie sensory acceptance. The results demonstrated low moisture, lipid and carbohydrate contents in the flour and cookies. GPF was considered rich in fiber, ash, polyphenols, and β-carotene. The sensory analysis showed satisfactory acceptance of the cookies containing 30% GPF regarding the aroma, flavor, and texture attributes. The cookies containing 50% and 70% GPF received satisfactory acceptance regarding to aroma only. In conclusion, GPF can be used to partially replace wheat flour in the preparation of cookies to improve the nutritional quality without affecting the product sensory quality. Keywords: polyphenols; sensory analysis; proximate composition. 1 Introduction Currently, the food sector has to deal with a high rate of the flour prepared from passion fruit shell can be used in the food waste produced by industrial fruit processing of various enrichment of products such as breads, cookies, and Granola products such as jams, wines, juices, ice cream, sweets, and bars improving their nutritional and technological qualities, others. The use of waste from industrial processing of fruits besides being an alternative to reduce the by-product waste is an important new step for the food industry. Reuse guava in the food industry. Among the bakery products, biscuits are processing waste, such as guava peel, could increase the raw one the most commonly used products in the incorporation of material yield, thus minimizing the problems caused by the different ingredients for their nutritional diversification. This disposal of large amount of industrial waste and also expand is mainly due to factors such as ease of use, good nutritional alternative food production (Kobori & Jorge, 2005). An quality, availability of different varieties, and affordable cost. economically and technologically feasible alternative would Accordingly, products such as cookies are a good subject for the be to produce flour from guava peels in order to either make studies on mixed flour, due to economic or nutritional reasons new products, such as cookies, or partially replace wheat flour (Assis et al., 2009). to improve the product’s nutritional quality since guava has good antioxidant potential and high vitamin C and phenolic However, it is important that the waste selected to integrate compound levels and pigments such as β-carotene and lycopene mixed flours are evaluated in terms of chemical composition (Oliveira et al., 2011). and nutrition for the development of technology that enables its use in cookies efficiently, without any damage to the quality Numerous studies have been carried out in order to replace of products. Therefore, this study aimed to develop cookie wheat with flour made from waste from fruit residues in the recipes using different amounts of guava peel flour (GPF) preparation of bakery products such as biscuits like cookies and to evaluate its proximate composition and the content of due to economic constraints, business requirements, new polyphenols, lycopene, and β-carotenein the flour and in the consumption trends, and specific eating habits (Aquino et al., cookies, as well as to evaluate the cookie sensory acceptance. 2010; Perez & Germani, 2007). Fruit residues can be important sources of nutrients and, to satisfy consumer demand for 2 Materials and methods healthier products, many food industries are finding ways to add functional ingredients to their products (Assis et al., 2009). Guava (Psidium guajavaL. var. Paluma) fruits were acquired According to Aquino et al. (2010), when added to foods, such from the Polytechnic College of the Federal University of Santa ingredients are associated tohealthy products by customers since Maria (Universidade Federal de Santa Maria – UFSM) in the they are able to modify/enhance the taste, texture, aroma, color, municipality of Santa Maria, state of Rio Grande do Sul-RS, and nutritional value of the products produced. Santucci et al. Brazil. The fruits were washed under running water, disinfected (2003) stated that the mixture of flour made from unconventional with 200 ppm sodium hypochlorite (NaClO) for 15 minutes, products with wheat flour improves the nutritional quality of and rinsed. The peels were manually removed using stainless cookies and may even improve their palatability making them steel knives and were weighed to determine the yield. Material more accepted by consumers. Souza et al. (2008) concluded that preparation and the physicochemical analyses were performed Received 14 Jan., 2014 Accepted 19 Feb., 2014 (006272) 1 Pharmacy Program, Area of Health Sciences, Franciscan University Center – UNIFRA, Santa Maria, RS, Brazil, e-mail: [email protected] 2 Food Science and Technology Graduate Program, Federal University of Santa Maria – UFSM, Santa Maria, RS, Brazil *Corresponding author Food Sci. Technol, Campinas, 34(2): 303-308, Apr.-June 2014 303 Cookies made with Guava peel flour at the Laboratory of Food Science at the Franciscan University final volume with distilled water, placed into glass containers, Center (Centro Universitário Franciscano – UNIFRA), Santa and frozen (Rufino et al., 2007). Maria-RS, Brazil. The total polyphenol content was determined according After the peels were weighed, they were cut into small to the Singleton and Rossi method (Singleton & Rossi, 1965) pieces. The fractions were then dried in a convection drying using the Folin-Ciocalteau reagent. The absorbance was read oven at 55°C for 72 hours and ground using a mill (Tecnal using a spectrophotometer UV/VIS (Pro Analise UV 1100), Willye TE 650). The crushed material was then sieved through in triplicate, at a wavelength of 765 nm. Gallic acid was used a 35 mesh sieve to obtain flour (GPF) with maximum particle as a standard to construct the calibration curve, and the results size of 500 µm. The flour was again weighed to calculate were expressed in milligrams of gallic acid equivalent (mg GAE) the yield, packed in sealed glass containers, and stored at per 100 gram of product. room temperature 24h prior to cookie preparation. The The lycopene and β-carotene levels were determined characterization assays were performed in triplicate after two according to Nagata & Yamashita (1992).The reading was days of flour production. performed in a spectrophotometer UV/VIS (Pro Analise UV Starting with a basic cookie recipe (Ishimoto et al., 2007) 1100) at 453, 505, and 663 nm, and the results were expressed (Table 1), the cookies were prepared with different amounts of in µg.100 mL–1. wheat flour (WF) and GPF, as shown in Table 2. The sensory analysis of the cookies was performed according For determining the total polyphenol, lycopene, and to the standards of the Instituto Adolfo Lutz (2008) using an β-carotene levels in both the flour and cookies, an extract with affective test of acceptability based on a five-point hedonic scale 4 g of dry sample was prepared and added to 40 mL of 50% (from 1= “disliked” to 5= “liked a lot”) to evaluate the sensory methanol, followed by agitation, 60-minute rest period, and properties of color, aroma, flavor, texture, and appearance. centrifugation to separate the supernatant. Then, 40 mL of 70% The test was conducted with a total of 56 randomly selected acetone was added to the pellet, followed by agitation, 1-hour untrained tasters, who received the samples coded; they were rest period, and centrifugation. The supernatants were then also given an informed consent form and the sensory analysis filtered, transferred to a 100-mL volumetric flask, brought to the evaluation form. This study was approved by the Research Ethics Committee (Comitê de Ética e Pesquisa – CEP) of UNIFRA Table 1. Basic cookie recipe. under protocol no. 006.2012.2. Ingredients Quantities The experimental data were obtained using a simple Wheat flour 180 g completely randomized design (CRD) with three replicates. The Vanilla 2 mL results were expressed as the means ± standard deviations using Milk 35 mL a Microsoft Excel 2007 spreadsheet. An analysis of variance Butter 100 g (ANOVA) (p<0.05) was performed to test the differences Sugar 85 g between the results. For the statistical analysis, the Tukey’s test Salt 1 g (p<0.05) was applied using the SASM-Agri statistical software Baking powder 3.5 g (Canteri et al., 2001). Egg yolk 1 unit Source: Ishimoto et al. (2007). 3 Results and discussion Table 2. Content of Wheat flour (WF) and guava peel flour (GPF) used The proximate composition results of the GPF and the to prepare the cookies. cookies analyzed in this study are shown in Table 3. Formulations WF content (%) GPF content (%) There are few studies in the literature on the use of vegetable 1 70 30 peels for making flour. No studies were identified in the literature 2 50 50 reporting data of proximate composition of guava peel flour; 3 30 70 only a few studies on fresh fruit and guava pomace residues were The physicochemical
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