The reusing technology of guava peel, pulp and core for cookies elaboration

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

doi:10.34117/bjdv6n7-381

The reusing technology of guava peel, pulp and core for cookies elaboration

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

Resultado de pesquisa › revisão de pares

23 Transferências (Pure)

Resumo

O objetivo deste estudo foi desenvolver biscoitos altamente nutritivos a partir de farinha feita com casca de goiaba, polpa e núcleos, obtidos por secagem e moagem das diferentes partes da fruta além de testar a aceitação pelos potenciais consumidores. Os tratamentos continham farinha feita de casca de goiaba, polpa e núcleo nas seguintes porcentagens: 5,0%, 10,0%, 15,0% e 20,0%. A análise sensorial foi realizada utilizando um teste de classificação de preferência. Os resultados experimentais foram submetidos à análise estatística, que mostrou preferência por biscoitos de goiaba com 5% de farinha de casca e núcleo. Os cookies feitos com farinha de polpa de goiaba não mostraram diferenças significativas entre os tratamentos. A análise de fibras mostrou que todos os cookies podem ser considerados como tendo uma grande quantidade de fibras. Portanto, o uso de resíduos das indústrias de suco de goiaba pode ser comercialmente viável na produção de cookies, incluindo a possibilidade anteriormente inexplorada de usar polpa de goiaba no desenvolvimento de um novo produto.

Idioma original	English
Páginas (de-até)	47219-47230
Número de páginas	12
Revista	Brazilian Journal of Development
Volume	6
Número de emissão	7
DOIs	https://doi.org/10.34117/bjdv6n7-381
Estado da publicação	Publicado - 2020
Publicado externamente	Sim

Keywords

Sensorial
Análise
Resíduos
Valor nutricional

Acesso ao documento

10.34117/bjdv6n7-381Licença: Unspecified

41661246Final published version, 443 KBLicença: Unspecified

Citação

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title = "The reusing technology of guava peel, pulp and core for cookies elaboration",

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, Sensorial, An{\'a}lise, Res{\'i}duos, Valor nutricional",

author = "Viana, \{Let{\'i}cia Fleury\} and Machado, \{Adriana Rodrigues\} and Moraes, \{Anna Izabella Prado\} and Munhoz, \{Cl{\'a}udia Leite\} and Souza, \{Adriana R{\'e}gia Marques de\}",

year = "2020",

doi = "10.34117/bjdv6n7-381",

language = "English",

volume = "6",

pages = "47219--47230",

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T1 - The reusing technology of guava peel, pulp and core for cookies elaboration

AU - Viana, Letícia Fleury

AU - Machado, Adriana Rodrigues

AU - Moraes, Anna Izabella Prado

AU - Munhoz, Cláudia Leite

AU - Souza, Adriana Régia Marques de

PY - 2020

Y1 - 2020

N2 - 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.

AB - 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.

KW - Sensory

KW - Analysis

KW - Residues

KW - Nutritional value

KW - Sensorial

KW - Análise

KW - Resíduos

KW - Valor nutricional

U2 - 10.34117/bjdv6n7-381

DO - 10.34117/bjdv6n7-381

M3 - Article

SN - 2525-8761

VL - 6

SP - 47219

EP - 47230

JO - Brazilian Journal of Development

JF - Brazilian Journal of Development

IS - 7

ER -

The reusing technology of guava peel, pulp and core for cookies elaboration

Resumo

Keywords

Acesso ao documento

Impressão digital

Citação