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

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Abstract

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.

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Author and article information

Journal

Journal ID (iso-abbrev): J Sci Food Agric

Title: Journal of the science of food and agriculture

Publisher: Wiley

ISSN (Electronic): 1097-0010

ISSN (Print): 0022-5142

Publication date (Electronic): Jan 30 2023

Volume: 103

Issue: 2

Affiliations

[1 ] Department of Nutrition, Universidade Federal de Pernambuco, Recife, Brazil.

[2 ] Department of Pharmacy, Universidade Federal da Paraíba, João Pessoa, Brazil.

[3 ] Department of Nutrition, Universidade Federal do Rio Grande do Norte, Natal, Brazil.

[4 ] Department of Biochemistry, Universidade Federal de Pernambuco, Recife, Brazil.

[5 ] Department of Food Technology, Food Science and Technology Postgraduate Program, Technology Center, Universidade Federal da Paraíba, João Pessoa, Brazil.

[6 ] Department of Pharmacy, Universidade Federal do Rio Grande do Norte, Natal, Brazil.

[7 ] Department of Tropical Medicine, Universidade Federal de Pernambuco, Recife, Brazil.

Article

DOI: 10.1002/jsfa.12174

PubMed ID: 36054020

SO-VID: 8500b768-2278-4f57-adca-f223b9b5034f

History

Keywords: antioxidant activity,bakery product,functional food,phenolic compound,total dietary fiber

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Keywords: antioxidant activity, bakery product, functional food, phenolic compound, total dietary fiber

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