pubmed.ncbi.nlm.nih.gov

Peach palm flour: production, hygroscopic behaviour and application in cookies - PubMed

  • ️Fri Jan 01 2021

Peach palm flour: production, hygroscopic behaviour and application in cookies

Gessica Silva Ribeiro et al. Heliyon. 2021.

Abstract

In this work, two types of flour from peach palm fruits (Bactris gasipaes) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9-6.2%), high lipid content (25.56-26.37%) and total carbohydrates (59.10-61.84%), resulting in a product with high total energetic value (501.8-502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.

Keywords: Amazonian fruit; Bactris gasipaes; Bakery product; Hygroscopicity; Sensory analysis.

© 2021 The Authors.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflicts of interest. Renan Campos Chisté is part of the Editorial Advisory Board of Heliyon journal (Food Science and Nutrition section).

Figures

Figure 1
Figure 1

(a) Peach palm fruits from the seedless variety, which have green-coloured peels at full ripe stage, during sanitization; (b) cooked peach palm fruits without the peel; and (c) vacuum-packed peach palm flour.

Figure 2
Figure 2

Peach palm cookies produced with (a) peach palm flour prepared with only the fruit pulp and (b) peach palm flour prepared with the whole fruit (pulp + peel).

Figure 3
Figure 3

Moisture adsorption (◯) and desorption (□) isotherms at 25 °C for the peach palm flour prepared with only the fruit pulp (a) and peach palm flour prepared with the whole fruit (pulp + peel) (b) fitted by the Halsey model (──).

Figure 4
Figure 4

Moisture adsorption (a) and desorption (b) isotherms at 25 °C for the peach palm flour prepared with only the fruit pulp (◯) and peach palm flour prepared with the whole fruit (pulp + peel) (□).

Figure 5
Figure 5

Purchase intention of the peach palm cookies produced with (a) peach palm flour prepared with only the fruit pulp and (b) peach palm flour prepared with the whole fruit (pulp + peel).

Similar articles

Cited by

References

    1. Araújo A.L., Pena R.S. Effect of particle size and temperature on the hygroscopic behaviour of cassava flour from dry group and storage time estimation. CyTA - J. Food. 2020;18(1):178–186.
    1. Association of Official Analytical Chemists – AOAC . eighteenth ed. AOAC; Arlington: 2010. Official Methods of Analysis of Association of Official Analytical Chemists International.
    1. Associação Brasileira de Normas Técnicas – ABNT . 2016. NBR ISO 11136:2016: Sensory Analysis – Methodology – General Guidance for Conducting Hedonic Tests with Consumers in a Controlled Area.https://www.abntcatalogo.com.br/norma.aspx?ID362824
    1. Blahovec J., Yanniotis S. Modified classification of sorption isotherms. J. Food Eng. 2009;91(1):72–77.
    1. Brunauer S., Emmet T.H., Teller F. Adsorption of gases in multimolecular layers. J. Am. Chem. Soc. 1938;60(2):309–319.

LinkOut - more resources