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

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dc.contributor.authorDamasceno, Karla Suzanne Florentino da Silva Chaves
dc.contributor.authorRibeiro, Penha Patrícia Cabral
dc.contributor.authorXavier Júnior, Francisco Humberto
dc.contributor.authorSilva, Camilla Gleyse do Nascimento
dc.contributor.authorSilva, Thainar Michelle Bezerra da
dc.contributor.authorCorrêa, Bianca Batista Mota
dc.contributor.authorVeras, Bruno Oliveira de
dc.contributor.authorCordeiro, Angela Maria Tribuzy de Magalhães
dc.contributor.authorVieira, Érica de Andrade
dc.contributor.authorSousa Júnior, Francisco Canindé de
dc.contributor.authorStamford, Thayza Christina Montenegro
dc.date.accessioned2024-08-28T21:55:06Z
dc.date.available2024-08-28T21:55:06Z
dc.date.issued2022-09
dc.description.resumoBackground: 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. Conclusions: 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 breadpt_BR
dc.identifier.citationRIBEIRO, Penha Patrícia Cabral; XAVIER JUNIOR, Francisco Humberto; SILVA, Camilla Gleyse do Nascimento; SILVA, Thainar Michelle Bezerra da; CORRÊA, Bianca Batista Mota; VERAS, Bruno Oliveira de; CORDEIRO, Angela Maria Tribuzy de Magalhães; VIEIRA, Érica de Andrade; SOUSA JÚNIOR, Francisco Canindé de; DAMASCENO, Karla Suzanne Florentino da Silva Chaves; STAMFORD, Thayza Christina Montenegro. Faveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookies. Journal of The Science of Food and Agriculture, [S.l.], v. 103, n. 2, p. 627-636, 2 set. 2022. DOI: 10.1002/jsfa.12174. Disponível em: https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.12174. Acesso em: 26 jul. 2024.pt_BR
dc.identifier.doihttp://dx.doi.org/10.1002/jsfa.12174
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/59941
dc.languageenpt_BR
dc.publisherJournal of The Science of Food and Agriculturept_BR
dc.subjectFaveleira seedpt_BR
dc.subjectPress cake flourpt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectFunctional ingredientpt_BR
dc.subjectCookie formulationpt_BR
dc.titleFaveleira (Cnidoscolus quercifolius Pohl) seed press cake flour: production, characterization and application for use in cookiespt_BR
dc.typearticlept_BR

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