Desenvolvimento de cookies funcionais contendo farinhas de amêndoa de pequi e de casca de maracujá

Abstract

The addition of industry by-products in cookies like cookies, such as pequi and passion fruit residues, is interesting, since pequi is a source of proteins, dietary fibers and palmitic and oleic fatty acids, while passion fruit peel flour is a source of soluble fibers, vitamin B3 and phenolic compounds. The objective of this work was to develop and characterize, in physical-chemical terms, cookie formulations containing pequi almond oil and flour and passion fruit peel flour. The different formulations were analyzed for chemical composition, caloric value, total sugars and total phenolic compounds. Four formulations were produced: 1) original recipe; 2) 15% passion fruit peel flour and pequi almond oil; 3) 15% pequi almond flour and oil and 4) 15% passion fruit peel flour, 15% pequi almond flour and pequi almond oil. All formulations showed significant amounts of lipids, proteins and carbohydrates. The addition of passion fruit flour (formulation 2) significantly increased the amount of crude fibers and phenolic compounds in the cookies compared to the other formulations. The pequi almond flour, obtained from defatted pie, originated cookies with a high percentage of proteins. Replacing part of the butter with pequi almond oil decreased the amount of total lipids. The addition of by-products from the agribusiness in cookies, in addition to improving nutritional quality, can add value to these residues through sustainable reuse.