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

Abstract

BACKGROUND 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. RESULTS FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g−1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg−1) and is also rich in minerals and fiber (359.40 ± 1.10 g kg−1). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50‐FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg−1). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. CONCLUSION Faveleira 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.

Potentially Synbiotic Yellow Mombin Beverages: Stability during Refrigerated Storage, Physicochemical Characteristics, and Sensory Properties

“…The estimated value for fiber in the formulations with the addition of FOS (3 g/100 g) represented about 12% of the recommended 25 g of the daily consumption of 2000 Kcal [59], as well as being at least twofold higher than the values obtained for an almond milk synbiotic beverage (1.2 g/100 g) [40].…”

“…The averages of the overall acceptance scores provided by the panelists were 7.03 ± 1.73, 6.79 ± 1.83, and 4.74 ± 2.14 for PREB, SYNf, and SYNa formulations, respectively, (Table 6). The PREB and SYNf formulations were well accepted [59] with an AI of 78.14% and 75.46%, respectively, with a statistical difference between both medians (p < 0.05). On the other hand, the AI of SYNa was considered low (<70.0%) [59].…”

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

“…The determination was based on Ribeiro et al [ 38 ] with modifications. The dried extracts containing total phenolic compounds were solubilized in methanol (10 mg/mL), and an ABTS solution (1 mL) was prepared (absorbance = 0.700 at 734 nm).…”

“…To prepare the cakes, flour from the pulp of the Cantaloupe melon obtained during the harvest period (CFH) was selected as an ingredient due to the results obtained in the analyses carried out in the present study, and due to the greater availability, easy acquisition, and low cost throughout the year. The formulations were prepared according to Ribeiro et al [ 38 ] with modifications. In this way, cake formulations were produced with different percentages of melon pulp flour (0 %, 25 %, and 50 %) in partial replacement of wheat flour ( Table 1 and Fig.…”

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

“…The use of agro‐industrial waste to obtain flour as a raw material for foods which can be included in the human diet is considered a viable alternative to the full use of fruits (Monteiro et al., 2020). Agro‐industrial waste can present high levels of proteins and polyunsaturated lipids, as well as beneficial elements to the human body, such as dietary fibers, carotenoids, and phenolic compounds (Cunha et al., 2020; Ribeiro, Xavier Junior, et al., 2023).…”