Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products
Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed....
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2018/5281035 |
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| author | Felipe Thiago Caldeira Souza Elenilson Rivando Santos Jeisiely da Cruz Silva Iara Barros Valentim Thalyta Christie Braga Rabelo Nicole Ranielly Farias de Andrade Leane Kellen de Souza Silva |
| author_facet | Felipe Thiago Caldeira Souza Elenilson Rivando Santos Jeisiely da Cruz Silva Iara Barros Valentim Thalyta Christie Braga Rabelo Nicole Ranielly Farias de Andrade Leane Kellen de Souza Silva |
| author_sort | Felipe Thiago Caldeira Souza |
| collection | DOAJ |
| description | Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68–10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations. |
| format | Article |
| id | doaj-art-57d8d09a497140359a4f3de5133dccce |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2018-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-57d8d09a497140359a4f3de5133dccce2025-02-03T01:06:49ZengWileyJournal of Food Quality0146-94281745-45572018-01-01201810.1155/2018/52810355281035Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New ProductsFelipe Thiago Caldeira Souza0Elenilson Rivando Santos1Jeisiely da Cruz Silva2Iara Barros Valentim3Thalyta Christie Braga Rabelo4Nicole Ranielly Farias de Andrade5Leane Kellen de Souza Silva6Laboratory of Industrial Processes, Federal Institute of Alagoas, IFAL, Penedo, AL, BrazilLaboratory of Industrial Processes, Federal Institute of Alagoas, IFAL, Penedo, AL, BrazilLaboratory of Industrial Processes, Federal Institute of Alagoas, IFAL, Penedo, AL, BrazilFederal Institute of Alagoas, IFAL, Maceió, AL, BrazilCollege Figueiredo Costa, FIC, Maceió, AL, BrazilCollege Figueiredo Costa, FIC, Maceió, AL, BrazilCollege Figueiredo Costa, FIC, Maceió, AL, BrazilCurrently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68–10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.http://dx.doi.org/10.1155/2018/5281035 |
| spellingShingle | Felipe Thiago Caldeira Souza Elenilson Rivando Santos Jeisiely da Cruz Silva Iara Barros Valentim Thalyta Christie Braga Rabelo Nicole Ranielly Farias de Andrade Leane Kellen de Souza Silva Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products Journal of Food Quality |
| title | Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products |
| title_full | Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products |
| title_fullStr | Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products |
| title_full_unstemmed | Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products |
| title_short | Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products |
| title_sort | production of nutritious flour from residue custard apple annona squamosa l for the development of new products |
| url | http://dx.doi.org/10.1155/2018/5281035 |
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