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

The 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 an...

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Autores principales:	Tamires Alcântara Dourado Gomes Machado, Maria Teresa Bertoldo Pacheco, Rita de Cássia Ramos do Egypto Queiroga, Letícia Medeiros Cavalcante, Fabrícia França Bezerril, Rita de Cássia Salvucci Celeste Ormenese, Aline de Oliveira Garcia, Elizabeth Harumi Nabeshima, Maria Manuela Estevez Pintado, Maria Elieidy Gomes de Oliveira
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/1f7f01201f49414bb369b4129a4f426a
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spelling	oai:doaj.org-article:1f7f01201f49414bb369b4129a4f426a2021-12-02T20:18:26ZNutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.1932-620310.1371/journal.pone.0255287https://doaj.org/article/1f7f01201f49414bb369b4129a4f426a2021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0255287https://doaj.org/toc/1932-6203The 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.Tamires Alcântara Dourado Gomes MachadoMaria Teresa Bertoldo PachecoRita de Cássia Ramos do Egypto QueirogaLetícia Medeiros CavalcanteFabrícia França BezerrilRita de Cássia Salvucci Celeste OrmeneseAline de Oliveira GarciaElizabeth Harumi NabeshimaMaria Manuela Estevez PintadoMaria Elieidy Gomes de OliveiraPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 8, p e0255287 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Tamires Alcântara Dourado Gomes Machado Maria Teresa Bertoldo Pacheco Rita de Cássia Ramos do Egypto Queiroga Letícia Medeiros Cavalcante Fabrícia França Bezerril Rita de Cássia Salvucci Celeste Ormenese Aline de Oliveira Garcia Elizabeth Harumi Nabeshima Maria Manuela Estevez Pintado Maria Elieidy Gomes de Oliveira Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
description	The 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.
format	article
author	Tamires Alcântara Dourado Gomes Machado Maria Teresa Bertoldo Pacheco Rita de Cássia Ramos do Egypto Queiroga Letícia Medeiros Cavalcante Fabrícia França Bezerril Rita de Cássia Salvucci Celeste Ormenese Aline de Oliveira Garcia Elizabeth Harumi Nabeshima Maria Manuela Estevez Pintado Maria Elieidy Gomes de Oliveira
author_facet	Tamires Alcântara Dourado Gomes Machado Maria Teresa Bertoldo Pacheco Rita de Cássia Ramos do Egypto Queiroga Letícia Medeiros Cavalcante Fabrícia França Bezerril Rita de Cássia Salvucci Celeste Ormenese Aline de Oliveira Garcia Elizabeth Harumi Nabeshima Maria Manuela Estevez Pintado Maria Elieidy Gomes de Oliveira
author_sort	Tamires Alcântara Dourado Gomes Machado
title	Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
title_short	Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
title_full	Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
title_fullStr	Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
title_full_unstemmed	Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.
title_sort	nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (pilosocereus gounellei) flour.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/1f7f01201f49414bb369b4129a4f426a
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Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour.

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