Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds

Abstract

Gurguéia nut (Dipteryx lacunifera Ducke), also known as castanha-de-burro, fava-de-morcego and garampara, is native to the mid-north region of Brazil and is mainly found in the southern and central-southern Cerrado region of the states of Piauí and Maranhão. These nuts are rich in lipids, proteins, ashes, and dietary fibers (Carvalho et al., 2008;Queiroga Neto et al., 2009), in addition to bioactive compounds.According to the Brazilian Association of Cookie, Pasta, and Industrialized Bread & Cake Industries (Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados, 2019), the cookie intake in Brazil in 2019 was 7.021 Kg per inhabitant. Thus, the addition of flours with fruit residues, which are rich in nutrients, bioactive compounds, and dietary fibers, could be considered a viable option to enhance