Ora-pro-nóbis (Pereskia aculeata Miller) flour production and its utilization on development of cookies

Authors

  • Cindiamara Cazagranda Engenheira de alimentos, assistente de laboratório do Centro de Diagnóstico de Sanidade Animal (Cedisa), Concórdia, SC.
  • Rafael Amancio Engenheiro de alimentos, mestre em Ciências dos Alimentos, Agente Local de Inovação (ALI Rural), Serviço Brasileiro de Apoio às Micro e Pequenas Empresas (Sebrae), Caçador, SC.
  • Mirian Cristina Feiten Engenheira de alimentos, doutora em Engenharia de Alimentos, docente da Universidade Estadual de Maringá (UEM), Umuarama, PR.
  • Andressa Gilioli Química, doutora em Engenharia Química, professora do Ensino Básico, Técnico e Tecnológico do Instituto Federal Catarinense (IFC), Concórdia, SC.
  • Samantha Lemke Gonzalez Engenheira de alimentos, doutora em Engenharia de Alimentos, professora do Ensino Básico, Técnico e Tecnológico do Instituto Federal Catarinense (IFC), Concórdia, SC.
  • Cristiane Fagundes Engenheira de alimentos, doutora em Engenharia de Alimentos, professora do Ensino Básico Técnico e Tecnológico do Instituto Federal Catarinense (IFC), Concórdia, SC.

DOI:

https://doi.org/10.35977/0104-1096.cct2022.v39.27148

Keywords:

new food product development, fiber, non-conventional edible plants, protein

Abstract

The main goal of this work was to develop cookie-type biscuits added with ora-pro-nóbis (Pereskia aculeataMiller) flour (FOPN), following three formulations: control cookie with 0% FOPN (F1), 2% FOPN (F2), and 5% FOPN (F3). FOPN showed 6.04% moisture, 14.56% ash content, 3.30% lipids, 11.9% crude protein, 31.37% crude fiber, 2.49% total titratable acidity (TA), and pH of 5.09. For the cookies, the parameters moisture (F1: 4.97%, F2: 5.04%, F3: 5.06%), protein (F1: 5.9%, F2: 6.2%, F3: 6.5%), crude fiber (F1: 1.06%, F2: 5.19%, F3: 6.22%), ash content (F1: 0.99%, F2: 1.37%, F3: 1.88%), and color (F1: 50.07, F2: 61.42, F3: 69.01) showed a significant increase with increasing FOPN (p < 0.05), while other parameters, such as lipids (F1: 14.02%, F2: 13.31%, F3: 13.30%), pH (F1: 7.10, F2: 6.95, F3: 6.92), and total soluble solids (F1: 34.4 ºBrix, F2: 33.2 ºBrix, F3: 33.1 ºBrix), showed significant reduction with increasing FOPN (p<0.05). TA was the same for all formulations (3.46%). The results indicate that FOPN can contribute to the cookies becoming a protein source product, besides increasing the fiber content of the food.

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Published

2022-12-21

How to Cite

Cazagranda, C., Amancio, R., Feiten, M. C., Gilioli, A., Gonzalez, S. L., & Fagundes, C. (2022). Ora-pro-nóbis (<i>Pereskia aculeata</i> Miller) flour production and its utilization on development of cookies. Science & Technology Journals, 39(3), e27148. https://doi.org/10.35977/0104-1096.cct2022.v39.27148

Issue

Vol. 39 No. 3 (2022)

Section

Artigos

License

After publication of the work, the Authors are authorized to non-exclusively distribute the version of the published work (for example: publish in an institutional repository, as a book chapter, create links on electronic pages, etc.), as long as the authorship and initial publication in this journal are mentioned.