Faveleira ( Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies

Autor: Penha Patrícia Cabral Ribeiro, Francisco Humberto Xavier Junior, Camilla Gleyse do Nascimento Silva, Thainar Michelle Bezerra da Silva, Bianca Batista Mota Corrêa, Bruno Oliveira de Veras, Angela Maria Tribuzy de Magalhães Cordeiro, Érica de Andrade Vieira, Francisco Canindé de Sousa Júnior, Karla Suzanne Florentino da Silva Chaves Damasceno, Thayza Christina Montenegro Stamford
Rok vydání: 2022
Předmět:
Zdroj: Journal of the Science of Food and Agriculture. 103:627-636
ISSN: 1097-0010
0022-5142
DOI: 10.1002/jsfa.12174
Popis: Food processing produces large volumes of waste that can be transformed into useful and relevant ingredients. The by-product of oil extraction from faveleira seeds is a potentially low-cost raw material that can be used for obtaining functional foods. This study aimed to analyze the physicochemical properties, chemical composition, and antioxidant activity of faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour (FSPCF). Additionally, the chemical composition, antioxidant activity, and physical, microbiological, and sensory aspects of cookies with 0, 25%, or 50% substitution of refined wheat flour (RWF) with FSPCF (0-FSPCF, 25-FSPCF, and 50-FSPCF cookies, respectively) were evaluated.FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE gFaveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry.
Databáze: OpenAIRE
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