Physicochemical and sensory characteristics of cookies containing residue from king palm (Archontophoenix alexandrae) processing

Abstract

The aim of this study was to evaluate the chemical properties of the flours prepared with residues from organic king palm processing, and also to determine the cookie-making performance of residue blends from organic king palm processing and wheat flour, as well as the effect of the blends on the consumers' acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies ranged from 4 to 7 g (100 g) )1 on a dry-matter basis. The level of these components improved with increased amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase intent.

Chemical composition of flours made of residues from the king palm (Archontophoenix alexandrae) industry

“…Residues from palmito processing, according to Ribeiro (1996), comprise 80-90 % of total palm weight, with some variations depending on the species. In spite of increasing interest in the utilization of industrial residues as well as in residue valorisation studies (Silva et al, 2001;Oliveira et al, 2002), only two research studies on the utilization of king palm residues were published" (Vieira et al, 2008;Simas et al, 2009). The chemical composition of several plants has been studied for human or animal nutrition, chemical and pharmaceutical use, and also as an alternative for economic valuation of natural resources and preservation.…”

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

“…Pickled hearts of palm are the main product from the king palm, but they represent only about 10–20% of the plant (Vieira et al. , 2008).…”

“…Table 1 illustrates the composition of the juice studied in this work. Vieira et al. (2008) and Simas et al.…”

“…Vieira et al. (2008) evaluated the incorporation of residues from king palm processing for the production of high‐fibre cookies, which obtained good acceptability for all formulations.…”

The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis

“…High levels of supplementation with dietary fibre is likely to weaken the protein matrix producing well‐documented effects, such as reduction of loaf volume, increased crumb firmness and darkening of crumb appearance (Masoodi & Chauhan, ; Clark & Johnson, ; Wang et al ., ; Sangnark & Noomhorm, ,b; Liu et al ., ; Angioloni & Collar, ). Textural changes in cookies with fibre fortification include increased crumbliness (Laguna et al ., ), decreased spread value, reduced heights, diameters and increased density (Vieira et al ., ), which are detrimental to overall product acceptability. Therefore, the meta‐analysis is consistent with these previous reports, but adds value by providing a linear estimate of the magnitude of change with increasing fibre dose.…”