2017/03/29 by Nataly Maria Viva de Toledo, Larissa Peixoto Nunes, Paula Porrelli Moreira da Silva +3
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · Materials Science · #Agricultural and Food Sciences #Nanocomposite Films for Food Packaging #Pineapple and bromelain studies
paper · doi:10.1111/ijfs.13383
openalex publication_date 2017/03/29 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
Abstract Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by-products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by-products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by-product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by-product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by-products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.