Formulation and Physicochemical and Sensorial ... - Springer Link

Plant Foods Hum Nutr (2009) 64:153–159 DOI 10.1007/s11130-009-0118-z

ORIGINAL PAPER

Formulation and Physicochemical and Sensorial Evaluation of Biscuit-Type Cookies Supplemented with Fruit Powders Ana Maria Athayde Uchoa & José Maria Correia da Costa & Geraldo Arraes Maia & Tatyane Ribeiro Meira & Paulo Henrrique Machado Sousa & Isabella Montenegro Brasil

Published online: 20 May 2009 # Springer Science + Business Media, LLC 2009

Abstract Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards. Keywords Cashew apple . Guava . Fruit waste . Cookie . Processing

Introduction Food processing wastes are promising sources of valuable compounds such as dietary fiber, antioxidants, essential fatty acids, antimicrobials, minerals which may be used due to their favorable technological, nutritional and functional properties [1]. In the case of fruit industries, the higher increase in fruit pulp consumption generates a greater production of residues which comprise of fruit skin, stone or seed kernel. The drying of tropical fruits can be an excellent alternative to make their shelf-life longer and commercialA. M. A. Uchoa : J. M. Correia da Costa : G. A. Maia : T. R. Meira : P. H. M. Sousa : I. Montenegro Brasil (*) Fruit and Vegetable Laboratory, Department of Food Technology, Federal University of Ceará, Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168, Fortaleza, Ceará CEP 60356-000, Brazil e-mail: [email protected]

ization easier. It allows conversion of perishable materials into stabilized products by lowering water activity to appropriate levels, thus preventing microbial spoilage and quality deterioration due to undesirable biochemical reactions. Facility for transportation, storage and handling of dried fruits are also important factors in the globalized world. Moreover, drying reduces wastes and post-harvest losses, and might allow that whole production could be absorbed by the food industry and distribution sectors. Finally, the development of dried fruits, which maintain the relevant sensory properties as unaltered as possible and present the convenience of ready-to-eat products, can contribute for commercialization of higher value added products. Brazil is currently the third largest fruit producer in the world, behind China and India, and nowadays it produces 40% of all tropical fruit in the world [2]. Guava (Psidium guajava L.) is native to the American tropics and today is found in all subtropical and tropical regions [3]. The largest production in the world is recorded in Brazil and more than 40.7% (5,201 ha) of the Brazilian guava production is concentrated in the Northeast region [4]. The cashew tree, Anacardium occidentale L. (Anacardiaceae), has its origin in Brazil and it is well established in many tropical regions. Brazil leads the cashew apple production, detaining 95% of the world production and almost 96% of the cashew cultivation is located in the Northeast region [5]. The cashew apple, the pseudo fruit, is nutritious, juicy and astringent [6]. Although the usual presence of sugars, organic acids and fibres, a typical characteristic of cashew apple is its richness in vitamin C (e.g., four times higher than sweet orange) [7]. The cashew processing industry has the main segments in juice and nectar products and even when the Brazilian Northeast presents an annual production of about two millions of tons of cashew apples, about 95% of this production is lost

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Plant Foods Hum Nutr (2009) 64:153–159

and according to official data 6% of the available fruit production is used [5]. The greatest source of residues produced by cashew industry is the “bagasse” which is the cashew apple juice by-product and it represents approximately 20% of the total cashew apple weight. The “bagasse” exploitation is restricted to its use as nutritional complement for animal feed. However, this utilization is limited due to its fast degradation, which makes it impossible to stock [8]. During the processing of fruits, agricultural and industrial wastes are discarded or only used as low-value by-products. Most of these fruit by-products could be used as functional ingredients when designing healthy foods (functional foods), especially non-digestible carbohydrates (dietary fiber) and bioactive compounds (ascorbic acid and flavonoids) [1]. The characterization and exploitation of the ashes generated as by-products of industrial processess, or as residues from the burning derived from productive activities have been theme of many researches, and also resulted on patents of new high added value products. Bakery products are an important part of a balanced diet and, today, a wide variety of such products can be found on supermarket shelves. This includes unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels), sweet goods (pancakes, doughnuts, waffles and cookies), and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche) [9]. The challenge is to develop traditional cookies, a higher consumed bakery product, using fruit wastes to increase functional ingredients for daily intake. Consumer awareness of the functional characteristics of the food products is increasing, which is influencing their purchasing decisions, with the functional foods market increasing at about 10% a year [10]. An alternative for recycling the fruit-industrial residue is to submit it to the drying processes. In this work, cashew and guava residues prepared as dehydrated fruit powders

Table 1 Physicochemical and chemical composition of guava and cashew apple fruit powders

*Mean of three determinations; n.f not found

were used in the formulation of biscuit-type cookies, with the objective of finding a viable alternative to the exploitation of the large quantity of agro-industrial residues in the Northeast region of Brazil formed by fruit juice extraction. Additionally, the purpose of the present study was develop a cookie formulation with good acceptability and evaluate the effects of cashew apple and guava fruit powders supplementation on physicochemical and sensorial characteristics of the obtained biscuit-type cookies.

Materials and Methods Raw Material Residues from red guava (Psidium guajava L.) and cashew apple (Anacardium occidentale L) pulp extraction were used to obtain fruit powders. The fruits were obtained from plantations in the state of Ceará, Brazil, during the 2005 year. The residues were washed with water, placed in polyethylene bags and stored in an industrial freezer at -18°C. For drying experiments, the residues were thawed at room temperature (23°C), cut in small pieces of approximately 1.0×1.0 cm and placed in 9 cm Petri dish for drying process. The samples were dried in a vacuum stove at 60± 65°C during 16 h until the final moisture attained 6.5% and 4.0% for cashew and guava, respectively. After drying, the residues were left to cool in desiccators and then ground in a domestic blender at low velocity for 10 min. Afterwards the material was sieved in order to obtain a powder with an average particle size of 65μm. The obtained fruit powders were placed in glass recipients covered by aluminum and PVC film and stored at room temperature (23 ºC) for further formulation of biscuit-type cookies. The physicochemical and chemical characteristics of obtained guava and cashew apple fruit powders are shown in Table 1.

Analyzed item*

Cashew apple fruit powder

Guava fruit powder

Protein (%) Lipids (%) Total alimentary fibre (%) Ash (%) Moisture (%) pH Total titratable acidity (% citric acid) Total soluble solids (ºBrix ) Reducing sugars (% glucose) Non reducing sugar (% sacarose) Total sugars (%) Ascorbic acid (mg/100g)

7.63 3.70 3.26 1.42 6.52 3,97 1.36 40.38 30.60 n.f 30.60 38.33

11.47 14.05 24.29 1.53 4.07 4.49 0.97 12.97 8.44 0,26 8.69 19.57


Making the Cookies The cookies were made according to the AACC [11] ‘‘sugar-snapcookie’’ method No. 10-50D with some modifications. In all cases, the products contained 5 g, 10 g, 15 g and 20 g/100g of guava and cashew apple powders in relation to wheat flour content. Ingredients were blended in a mixer (Hobart C- 100) and kneaded with an electric laminator to achieve a gradual reduction of thickness using a standard 1.3 mm steel matrix. The dough was then shaped into cookies and baked. Baking was done on an electric oven (Hypo- HF4B, 7Hw, 20A, 220v) at 150°C for 15 min (5 g and 10 g/100 g of fruit powder) or 20 min (15 g and 20 g/100 g of fruit powder). Once baked, the cookies were allowed to cool down during 30 min and stored in a polypropylene container with hermetic cover. The processing was performed three times. Table 2 shows the composition of the biscuit-type cookies, supplemented with different percentages of guava and cashew apple powders. Physicochemical Analysis Moisture, pH, protein, lipid and total ash content were determined according to the official methods of the AOAC [12]. Soluble alimentary fibre (SAF) and insoluble alimentary fibre (IAF) were measured following the method of Prosky et al. [13]. Total alimentary fibre (TAF) was calculated by adding IAF (insoluble alimentary fibre) and SAF (soluble alimentary fibre) as recommended by Gourgue et al. [14]. All analyses were performed in triplicate. Sensory Test The sensory test was carried out 4 days after the biscuits were made. One hundred and two untrained judges evaluated flavour, texture, and global appearance. A 1–9 hedonic scale was used to evaluate the samples as described Table 2 Cookies composition supplemented with different percentages of guava and cashew apple powders

Ingredients (g/100g)

Wheat flour (g) Sugar (g) Invert sugar (mL) Hydrogenated vegetal fat (g) Distilled water (mL) Chemical flour (g) Salt (g) Fruit powder (g)

155

by Peryam and Pilgrim [15] in which a score of 1 represents the attributes most disliked and a score of 9 represents the attributes most liked. Scores around 5 are considered acceptable. Statistical Analysis Results were subjected to analysis of variance (ANOVA), regression analysis and the treatment means were compared using the Tukey’s HSD test at a significance level of P ≤0.05. All analyses were performed using procedures of the SAS [16] 9.1 version.

Results and Discussion Physicochemical Characteristics of Biscuit-Type Cookies Supplemented With Cashew Apple and Guava Fruit Powders There were no significant differences ( p>0.05) in relation to moisture content in both types of biscuits made with different percentages of fruit powders (Fig. 1a, b). The moisture content values of the biscuits made with cashew apple (4.9%) and guava fruit powders (4.1%) were higher than 2.0%. Smith [9] establishes that total moisture content for biscuits should not exceed 14% (p/p) and that 5% is the best. Our results highlighted that cashew apple cookies that contained lower TAF showed higher moisture content. Therefore, there was no general correlation between higher moisture content, which is mainly found in fruits with high TAF that is ascribable to high water-holding capacity of fruit alimentary fibre. In this study this fact could be attributed to the difference in composition on insoluble and soluble fibres of the fruits. According to Lima et al. [17] the cashew apple fibres have a soluble fibre level of 61.21% and guava fruit only have 14.32%. The pH of the both cookies significantly decreased (p≤0.05) with the fruit powder supplementation (Fig. 2a, b).

Levels of substitutions Control

5 g/100 g

10 g/100 g

15 g/100 g

20 g/100 g

225.00 100.00 20.00 60.00 40.00 4.50 2.10 -

213.75 100.00 20.00 60.00 40.00 4.50 2.10 11.25

202.50 100.00 20.00 60.00 40.00 4.50 2.10 22.50

191.25 100.00 20.00 60.00 40.00 4.50 2.10 33.75

180.00 100.00 20.00 60.00 40.00 4.50 2.10 45.00

156


Moisture (g/100g)

6,00 5,00 4,00 3,00 2,00 1,00 0,00 0

5

10

15

20

level of cashew apple powder (%)

b Moisture (g/100g)

4,00 3,00 2,00 1,00 0,00 10

15

20

level of guava fruit powder (%)

Fig. 1 Moisture values of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b. All data were expressed as a mean of each fruit powder percentage. Symbol ‘♦’ denotes: significant at 5%

7,2

= 7,11 - 0,032 .conc

R2

3,6 3,4 3,2 3 0

5

6,8 6,6 6,4 6,2

15

20

y^ = 1,223x + 2,227 R2 = 0,9999

10 8 6 4 2 0 0

5

10

15

20

20,00

y^ = 12,6

15,00 10,00 5,00 0,00

6,0 0

5

10

15

20

0

level of cashew apple powder (g/100g)

b

b Protein (g/100g)

7,0 6,8 6,6 6,4 6,2 0

5

10

15

5

10

15

20


= 7,00 - 0,0206.conc R2 = 0,7579

7,2

pH

10

Fig. 3 Total dietary fibre values of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b. All data were expressed as a mean of each fruit powder percentage. Symbol ‘♦’ denotes: significant at 5%

a

0,9730

7,0

pH

4 3,8


Protein (g/100g)

a

R2 = 0,9952

b

= 4,1

5

y^ = 0,17x + 3,29

4,2


5,00

0

Total dietary fibre (g/100g)

a

= 4,9

Total dietary fibre (g/100g)

a

20


Fig. 2 pH values of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b. All data were expressed as a mean of each fruit powder percentage .Symbol ‘♦’ denotes: significant at 5%

y^ = 9,88 + 0,91.conc

35,00 30,00 25,00 20,00 15,00 10,00 5,00 0,00 0

5

10

R2 = 0,8427

15

20


Fig. 4 Protein values of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b. All data were expressed as a mean of each fruit powder percentage. Symbol ‘♦’ denotes: significant at 5%


157

a

y^ = 1,1

1,50

Lipid (g/100g)

Ash (g/100g)

a 1,00 0,50 0,00 0

5

10

15

20

15,50 15,45 15,40 15,35 15,30 15,25 15,20 15,15

y^ = 15,4

0

5

level of cashew apple powder (%) 1,40 1,20 1,00 0,80 0,60 0,40 0,20 0,00

b

y = 1,2

0

5

10

15

20

Fig. 5 Ash values of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b. All data were expressed as a mean of each fruit powder percentage. Symbol ‘♦’ denotes: significant at 5%

The pH values of both types of biscuits were higher than 6.0, being considered non acidic food products. Our results are in agreement with results reported by de Souza et al. [18], which found pH of 6.32 and 6.56 in cookies supplemented with Brazil cashew kernel flour and sugar and unsweetened cookie without Brazil cashew kernel flour (control), respectively. Smith [9] suggested that pH is an important parameter associated to cookies flavour. The TAF content of both cookies significantly increased (p≤ 0.05) with the level (5%, 10%, 15%, and 20%) of incorporation of fruit powders (Fig. 3a, b). In both cases, the dough containing highest fruit powder levels showed the highest moisture content (data not shown) due to the high water absorption capacity of staple fibres. In this study the TAF values of both biscuits were higher when compared to those found in bakery products described in the literature. The consumption of 100 g day−1 of these cookies would represent around 20% of the recommended daily requirement for dietary fibre (25 g

*Significant differences (p ≤ 0,05); ns non significant differences (p>0.05); DF: degree of freedom ; LOF: lack of fit

20

Source

Concentration Error Linear model LOF Quadratic model LOF Variation coefficient (%)

17,00

y^ = 16,1

16,50 16,00 15,50 15,00 14,50


Table 3 Resume of analysis of variance and analysis of regression of the sensorial parameters of fruit cookies with cashew apple

15


^

Lipid (g/100g)

Ash (g/100g)

b

10

0

5

10

15

20


Fig. 6 Lipid values of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b. All data were expressed as a mean of each fruit powder percentage. Symbol ‘♦’ denotes: significant at 5%

day−1), as recommended by FAO⁄WHO [19]. Total alimentary fibre values of both types of cookies ranged from 3.53 to 8.54 g (100 g)−1. These levels were within the range reported for high-fibre cookies [20, 21] and higher than the levels reported for other cookies [18, 22]. The highest TAF level (8.54%) was found in guava fruit cookie and such discrepancy may be due to a possible different fruit ripening stage and variable characteristics of the cultivars used in this study. Fruit TAF concentrates have, in general, better nutritional quality than those found in cereals, because of their significant contents of associated bioactive compounds (flavonoids, carotenoids, etc.) and more balanced composition (higher overall fibre content, greater SAF/IAF(soluble alimentary fibre/insoluble alimentary fiber) ratio, water and fat-holding capacities, lower metabolic energy value, and phytic acid content) [23]. There were significant differences (p≤0.05) in protein level of the supplemented guava fruit cookies proportional to DF

4 505 1 3 2 2 23.1

Mean Square Taste

Texture

Global appearance

15.75* 2.70 46.59* 5.48ns 26.1

30.03* 3.20 94.21* 8.64* 49.97* 11.78* 23.2

23.57* 2.69 72.53* 7.25* 36.37* 10.77*

158

*Significant differences (p ≤ 0,05); ns non significant differences (p>0.05); DF: degree of freedom; LOF: lack of fit

Source

Concentration Error Linear model LOF Quadratic model LOF Variation coefficient (%)

the level of fruit powder addition (Fig. 4b). Contrarily, cashew apple cookies did not show significant differences (p >0.05) (Fig. 4a). This finding could be related to the addition of guava fruit powder which contains seed storage protein to wheat flour that increased the protein content. The highest protein content was found in guava fruit cookies supplemented with 20g/100g of guava fruit powder (27.03%) compared to cashew apple cookies at the same fruit powder level (12.6%). Bernardino-Nicanor et al. [24] working on fractionation and characterization of guava seed storage protein found that the guava seed could be an alternative source of protein for human and animal consumption. There were no significant (P>0.05) differences in the total ash content in both type of cookies supplemented with different levels of fruit powders (Fig. 5a, b). The ash content found in the cookies was higher than that reported for conventional cookies [18, 22]. Addition of fruit powders did not cause a significant increase in lipid content of cookies (p>0.05) (Fig. 6a, b). Higher lipid content (16.10%) was observed in cookies supplemented with guava powder and it could be attributed to the seeds presence in the fruit residues. Thus, the guava powder could be an alternative source of lipid.

DF

Mean Square

4 502 1 3 2 1 52.26

Taste

Texture

Global appearance

51.07* 3.09 182.70* 7.19ns 53.55

35.50* 5.03 62.90* 26.37* 47.46* 23.55* 51.35

36.41* 3.25 117.33* 9.44* 66.42* 6.40*

levels, respectively; although, the incorporation of fruit powders produced slightly dark products. Larrea et al. [20] and Arora and Camire [25] found an increase of texture in cookies proportional to the amount of extruded orange pulp

a

9,0 8,0

Sensory score

Table 4 Resume of analysis of variance and analysis of regression of the sensorial parameters of the fruit cookies with guava


7,0 6,0 5,0 4,0 3,0 2,0 1,0

0

5

10

15

20

level of cashew apple fruit powder (%)

◊ ∆

b

flavour texture global appearance

y^ = 7,5392 - 0,0428x R2 = 0,739 y^ = not adjusted y^ = not adjusted

9,0

The statistical evaluations of sensory properties of cashew apple and guava biscuit-type cookies are given in Tables 3 and 4 and Fig. 7a, b, respectively. There were significant differences (p≤0.05) in relation to the sensorial attributes in both biscuit-type cookies when the level of fruit powder supplementation increase. The cookies with 20 g/100 g guava fruit powder had the highest hedonic rating for all sensorial attributes (7.95), differing statistically from other formulations and in discordance with studies that revealed the Brazilian like foods with little or no fibre addition. On the contrary, biscuits with 20 g/100 g cashew apple powder showed low scores for all sensorial parameters. In a general way, a ‘‘very good’’ global appearance (“most liked”) has been achieved for biscuits prepared with guava fruit and cashew apple powders at 20 g and 15 g/100g substitution

Sensory score

8,0

Sensory Test

7,0 6,0 5,0 4,0 3,0 2,0 1,0

0

5

10

15

20


◊ ∆

flavour texture global appearance

y^ = 6,0838 + 0,0834x R2 = 0,894 y^ = not adjusted y^ = not adjusted

Fig. 7 Sensory quality evaluation of biscuit-type cookies supplemented with different percentages of cashew apple a and guava fruit powder b using a 1-9 hedonic scale described by Peryam and Pilgrim [15] (see Material and Methods for Hedonic scales scores). All data were expressed as a mean of each fruit powder percentage


and oat flour, respectively, which supports in part the present findings. Nevertheless, it was observed in cashew apple biscuits a decreasing in sensorial characteristics proportional to the amount of fruit powder addition.

159

7.

8.

Conclusions This study shows that pH, fibre and protein content were significantly affected by fruit powders substitution levels during the biscuit-type cookies process. However, the results suggest that guava and cashew apple waste from fruit juice industry can be useful to prepare cookies with good acceptability among consumers. Biscuits with substitution levels at 15 (cashew apple) and 20 g/100g (guava fruit) powders in relation to wheat flour content had higher preference levels for the sensorial attributes which were higher than the controls. Therefore, the fruit powders addition in biscuit-type cookies formulation seems to be better suited for cookie process and enrichment, since it is possible to use them as partial ingredients for wheat flour substitution as well as functional ingredients in formulated foods, such as cookies with increase total alimentary fiber (TAF) with levels up to 9 g and still produce cookies within the standards. Acknowledgments We appreciate the economic support from National Council for Scientific and Technological Development (CNPq). We thank Scientific and Technological Development Support Foundation from Ceará (FUNCAP) for granting the first author a graduate scholarship.

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