The reusing technology of guava peel, pulp and core for cookies elaboration / A tecnologia do reaproveitamento da casca, polpa e núcleos de goiaba para a elaboração de biscoitos

Letícia Fleury Viana Viana, Adriana Rodrigues Machado, Anna Izabella Prado Moraes, Cláudia Leite Munhoz, Adriana Régia Marques de Souza, Márcio Caliari

Abstract


The objective of this study was to develop highly nutritious cookies from flour made with guava peel, pulp and cores, obtained by drying and milling the different parts of the fruit, and to test the acceptance by potential consumers. The treatments contained flour made from guava peel, pulp and core in the following percentages: 5.0%, 10.0%, 15.0% and 20.0%. Sensory analysis was performed using a preference-ranking test. The experimental results were subjected to statistical analysis, which showed a preference for guava cookies with 5% peel and core flour. The cookies made with guava pulp flour showed no significant differences among the treatments. The analysis of fibers showed that all the cookies may be considered to have a large amount of fibers. Therefore, the use of residues from the guava juice and jam industries may be commercially viable in the production of cookies, including the previously unexplored possibility of using guava pulp in the development of a new product.

 

 


Keywords


Sensory, Analysis, Residues, Nutritional value.

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References


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DOI: https://doi.org/10.34117/bjdv6n7-381

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