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

Authors

  • Letícia Fleury Viana Viana Brazilian Journals Publicações de Periódicos, São José dos Pinhais, Paraná
  • Adriana Rodrigues Machado
  • Anna Izabella Prado Moraes
  • Cláudia Leite Munhoz
  • Adriana Régia Marques de Souza
  • Márcio Caliari

DOI:

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

Keywords:

Sensory, Analysis, Residues, Nutritional value.

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.

 

 

References

Pereira, F. M. and Martinez, M. J. Guavas for industrialization. UNESP, Jaboticabal, Legis Suma 1(1): 142. 1986.

Godoy, R. C. B., Antunes, P. L., Zonta, E. P. Guava (Psidium guayava L.) nectar stabilization using xantham gum, carrageenan gum and waxy starch. Revista Brasileira de Agrociência 2(2): 105-110 . 1998.

Fontanari, G. G. Proteic isolate of guava (Psidium guajava) seed flour: characterization of the functional and thermal properties. Dissertation presented to the Graduate Program in Food and Nutrition of the School of Pharmaceutical Sciences of the “Júlio de Mesquita Filho” São Paulo State University in partial fulfillment of the Master of Food and Nutrition, in Food Science. Araraquara. 2006.

França, V. C., Cunha, P. H., Santiago, A. M. Characterization of fruit residue flour: pineapple, orange and passion fruit. In: 19th Brazilian Conference on Food Science and Technology, Recife-PE. Annals of the 19th Brazilian Conference on Food Science and Technology. 2004

Fasolin, L. H., Almeida, G. C. D., Castanho, P. S., & Netto-Oliveira, E. R. Cookies produced with banana meal: chemical, physical and sensorial evaluation. Food Science and Technology 27(3): 524-529. 2007.

Munhoz, C. L. Effect of extraction conditions on the yield and characteristics of the pectin obtained from different parts of guava cv Pedro Sato. Masters thesis, Federal University of Goiás, School of Agronomy and Food Engineering, Goiânia. 2008.

Soares Junior, M.S., Caliari, M., Torres, M. C. L., Vera, R., Teixeira, J. S., Alves, L. C. Quality of biscuits made with different amounts of Baru (Dipteryx alata Vog.) almond flour. Pesquisa Agropecuária Tropical 37(1): 51 – 56. 2007.

INSTITUTO ADOLFO LUTZ (IAL). Métodos físico-químicos para análise de alimentos. 4 ed. Brasília: ANVISA, 2005.

ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTIS (AOAC). Official Methods of Analysis of the Association of Official Analytical Chemists. 15th ed. Arlington: A.O.A.C. 1990.

Chaves, J. B. P, Sproesser, R. L. Práticas de Laboratório de Análise Sensorial de Alimentos e Bebidas.Laboratory Practices for Sensory Analysis of Food and Drinks. Caderno Didático 1(1):45 –50. 2002.

SAS Institute. SAS user´s guide: statistic. Version 6. 12 ed. Cary: SAS Institute, 1(1):846.

Silva, F. C. Technological use of guava peel flour in the production of biscuits as a source of fiber. Undergraduate thesis presented to the Federal University of Goiás (Universidade Federal de Goiás) “UFG” in partial fulfillment of the bachelor in Food Engineering. Goiânia. 2007.

Bobbio, P. A., Bobbio, F. O. Química do processamento de alimentos,Food-processing chemistry 1(1): 64 - 65. 2001.

BRASIL, Ministério da Saúde, Agência Nacional de Vigilância Sanitária. Resolução CNNPA nº12, de 24 de junho Aprova normas técnicas especiais, do Estado de São Paulo, revistas pela CNNPA, relativas a alimentos (e bebidas), para efeito em todo território brasileiro. Diário Oficial da República Federativa do Brasil. 1978.

Salinas, R.D. Alimentos e Nutrição: Introdução à Bromatologia.Food and Nutrition: Introduction to Bromatology. 1(3):170 - 212. 2002.

Silva, M. R., Silva, M. A. A. P.,Chang, Y. K. Utilização da farinha de Jatobá (Hymenaea stigonocarpa Mart.) na elaboração de biscoitos tipo cookie e avaliação de aceitação por testes sensoriais afetivos univariados e multivariados [Use of Jatobá (Hymenaea stigonocarpa Mart.) flour in the preparation of cookies and evaluation of acceptance by means of univariate and multivariate affective sensory tests]. Ciência e Tecnologia de Alimentos 18:(1), Campinas – SP.1998.

Wang, S. H., Cabral, L. C. Fernandes, S. M. Technological and sensory characteristics of cookies prepared with high levels of soybean hulls and cooked in a microwave oven. Brasília, 32:(7). 1997.

Santos, S. S., Melo, D. M., da Silva, L. A., Zago, T. A., Pontes, A. R., Pinedo, R. A. Technological Use of Cassava and Passion Fruit Flours in Preparing Cookies. Journal of Culinary Science & Technology 15(1):54-63. 2017.

Ferreira, A. E., Ferreira, B. S., Lages, M. M. B., Rodrigues, V. A. F., Pinto, N. A. V. D. Production, characterization and use in cookies of flour of peel of jabuticaba. Alimentos e Nutrição Araraquara 23 (4): 603-607. 2012.

Bertagnolli, S.M.M., Silveira, M.L.R., Fogaça, A.D.O., Umann, L, Penna, N.G. Compostos bioativos e aceitação de cookies feitos com farinha de casca de goiaba. Food Science and Technology (Campinas) 34 (2): 303-308. 2014.

Mariani, M., Oliveira, V. R. D., Faccin, R., Rios, A. D. O., Venzke, J. G. Elaboration and evaluation of gluten-free cookies made with rice bran and rice and soy flours. Brazilian Journal of Food Technology 18(1):70-78. 2015.

Padilha, T.and Basso, C. Biscoitos com resíduo de manga, maracujá e jabuticaba. Disciplinarum Scientia| Saúde 16(1): 79-88. 2016.

Zago, M. F. C., Caliari, M., Soares Júnior, M. S., Campos, M. R. H., Batista, J. E. R. Jabuticaba peel in the production of cookies for school food: technological and sensory aspects. Ciência e Agrotecnologia 39(6): 624-633. 2015.

Downloads

Published

2020-07-15

How to Cite

Viana, L. F. V., Machado, A. R., Moraes, A. I. P., Munhoz, C. L., Souza, A. R. M. de, & Caliari, M. (2020). 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. Brazilian Journal of Development, 6(7), 47219–47230. https://doi.org/10.34117/bjdv6n7-381

Issue

Section

Original Papers