Development of functional cookies with Cerrado fruits and residues: sensory analysis, nutrients, and bioactive compounds

Abstract In this study, we determined the nutritional and functional characteristics of cookies supplemented with chichá almond, gurguéia nut, and soursop residue using two developed cookie formulations and one standard formulation. Acceptance and purchase intention were evaluated. As the chichá alm...

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Bibliographic Details
Main Author: CAMPOS,Clélia de Moura Fé (author)
Other Authors: SOARES,Ana Karine de Oliveira (author), ABREU,Bruna Barbosa de (author), MORGANO,Marcelo Antônio (author), MOREIRA-ARAÚJO,Regilda Saraiva dos Reis (author)
Format: article
Language:eng
Published: 2022
Subjects:
Antioxidant compounds
integral cookie
soursop
chichá almond
gurguéia nut
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100590
Country:Brazil
Oai:oai:scielo:S0101-20612022000100590

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100590

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