a

Original Article ISSN 0101-2061 (Print)

Food Science and Technology ISSN 1678-457X (Online)

DOI: https://doi.org/10.1590/fst.17621

Development of functional cookies with Cerrado fruits and residues: sensory analysis,
nutrients, and bioactive compounds
Clélia de Moura Fé CAMPOS1, Ana Karine de Oliveira SOARES1, Bruna Barbosa de ABREU1,
Marcelo Antônio MORGANO2, Regilda Saraiva dos Reis MOREIRA-ARAÚJO3* 

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 almond 6 and gurguéia nut 2 formulations were sensorially viable, descriptive quantitative
analysis, centesimal composition and caloric value, mineral levels, microbiological quality, bioactive compound levels, and
antioxidant capacity were evaluated. In the hedonic scale test of the standard cookie, the chichá almond-6 and gurguéia nut-2
cookies obtained scores above 7 (“I liked it”) from 86.18%, 96.35%, and 93% of the evaluators, and 70.79%, 94.36%, and 83.2%
of them said they would purchase the product, showing a statistically significant difference between formulations. The chichá
almond 6 cookie presented higher ash, protein, lipid, copper, phosphorus, magnesium, potassium, selenium, and zinc levels, and
lower carbohydrate levels and total energy values, as well as a higher total phenolic compound, total flavonoid, and condensed
tannin levels. The gurguéia nut 2 cookie showed higher vitamin C and antioxidant activity. The use of residue and Cerrado
fruit flour proved to be viable in cookie production, conveying sensorially desirable, nutritional, and functional characteristics.
Keywords: Antioxidant compounds; integral cookie; soursop; chichá almond; gurguéia nut.
Practical Application: Cerrado fruits and residue generated in fruit pulp production are excellent raw materials for the
preparation of products such as cookies and are used as an alternative to avoid the impact of residue disposal in the environment.
Cookies supplemented with fruit pulp residue and Cerrado nuts and almonds can increase the consumption of nutrients and
bioactive compounds that are associated with health benefits. They can be incorporated into the diet since this type of food is
generally well accepted across all age groups.

1 Introduction
In Brazil, the modernization of agriculture and industrialization northeast, central-west, and southeast regions of Brazil (Flora
has increased the importance of fruits in the national agribusiness. do Brasil, 2017). They have high lipid, carbohydrate, protein,
A large proportion of these fruits are processed by the pulp and dietary fiber, calcium (Ca), zinc (Zn), and iron (Fe) contents, and
juice industries, and about 40% of these raw materials become are a source of nutrients available in national and international
industrial residue (Souza & Correia 2010). Since the volume markets (Silva & Fernandes, 2011; Fráguas et al., 2015).
of residue generated is countless tons, adding value to these
Gurguéia nut (Dipteryx lacunifera Ducke), also known as
byproducts is of economic, social, scientific, and technological
castanha-de-burro, fava-de-morcego and garampara, is native
importance (Farias Silva et al., 2016).
to the mid-north region of Brazil and is mainly found in the
Soursop is a tropical plant of the family Annonaceae, southern and central-southern Cerrado region of the states of Piauí
species Annona muricata L. In natural medicine, parts of the and Maranhão. These nuts are rich in lipids, proteins, ashes, and
soursop (bark, roots, leaves, pulp, and seeds) that contain dietary fibers (Carvalho et al., 2008; Queiroga Neto et al., 2009),
nutrients rich in bioactive compounds with antioxidant in addition to bioactive compounds.
action have been used as anti-inflammatory and anticancer
According to the Brazilian Association of Cookie, Pasta, and
agents (Moghadamtousi et al., 2015). It is also one of the most
Industrialized Bread & Cake Industries (Associação Brasileira
commercially accepted Brazilian tropical fruits for its sensory
das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos
characteristics (Junqueira & Junqueira, 2014).
Industrializados, 2019), the cookie intake in Brazil in 2019 was
Chichá almond (Sterculia striata A. St. Hil & Naudin) is 7.021 Kg per inhabitant. Thus, the addition of flours with fruit
an endemic Brazilian species, popularly known as chichá-do- residues, which are rich in nutrients, bioactive compounds, and
cerrado and amendoim-do-campo, that is found in the north, dietary fibers, could be considered a viable option to enhance

Received: 23 Mar., 2021

Accepted: 11 Apr., 2021
1
Programa de Pós-graduação em Alimentos e Nutrição, Campus Universitário Ministro Petrônio Portela, Teresina, PI, Brasil
2
Instituto de Tecnologia de Alimentos – ITAL, Centro de Ciência e Qualidade de Alimentos, Campinas, SP, Brasil
3
Universidade Federal do Piauí – UFPI, Departamento de Nutrição, Campus Universitário Ministro Petrônio Portela, Teresina, PI, Brasil
*Corresponding author: [email protected]

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Original Article
Functional cookies with fruit of Cerrado

cookie production, by adding high nutritional and functional The raw materials were weighed, manually mixed, and
value to the products (Uthumporn  et  al.,  2015). In addition, homogenized. The dough was rolled out using a roller and cut
cookies are widely consumed due to their convenience and low with a star-shaped cutter. The raw cookies were distributed in
cost (Köten, 2021). a rectangular pan greased with butter and refined wheat flour
To meet the needs of a population increasingly concerned and baked in an oven at 200 °C for 15 to 20 min. After baking
with quality of life, food industries have developed functional and cooling at room temperature, the cookies were packed and
products (containing bioactive compounds) that are safe for stored in hermetically sealed glass containers for subsequent
ingestion and provide a health benefit (Shahzad et al., 2021). analyses (Figure 1).
From this perspective, the objective of this study was to
develop, sensorially analyze, and determine the nutrient and 2.4 Sensory analysis
bioactive compound composition of functional cookies made
The development and sensory analysis of the cookies were
with chichá almond and gurguéia nut flour and soursop residue.
conducted in the Laboratory of Product Development and
Sensory Analysis of Food (LASA). The sensory analysis was
2 Materials and methods
performed by 116 non-trained evaluators, after signing an
Informed Consent Form. Sensory analysis tests were performed
2.1 Raw materials
as described by Dutcosky (2013). The samples were monadically
Chichá almonds were supplied by Chácara São Carlos, offered in balanced complete blocks, coded with random three-
located in Teresina, Piauí, Brazil. Gurguéia nuts were purchased digit numbers, in two sessions with four repetitions. A hedonic
from the Vão dos Negros farm, in Landri Sales, Piauí, Brazil. scale of 9 points was used to analyze product acceptance, while
Soursop residue was obtained from the Fruta Polpa company, purchase intention was determined by the five-point scale test,
in Teresina, Piauí, Brazil. The raw materials were packed in 1.0 and the quantitative descriptive analysis (QDA) was performed
kg polyethylene bags and kept at -18 °C until flour production.
by a team of five trained sensory evaluators.
Other raw materials were purchased from local stores.

2.2 Flour production

The soursop residue was dried in a ventilated oven
(314D242 model, São Paulo, Brazil) for three hours at 60 ºC.
The gurguéia nuts and chichá almonds were manually extracted
from their shells. The flours were produced by triturating the
raw materials in a blender (Problend 4) for ten minutes and
then sifting through a 5-mesh sieve.

2.3 Cookie production

An adapted standard formulation was used in the production
of the functional cookies (Santos et al., 2014) and two formulations
were developed (Table 1). The formulations with the highest
acceptance were the chichá almond (CC-6) and gurguéia nut
(GC-2) cookies.

Table 1. Raw materials and quantities used to prepare the cookies.

Type of cookie
Raw materials
SC (%)* CC-6 (%)** GC-2 (%)***
Gurgueia nut flour - - 5–25
Chichá almond flour - 15–35 -
Soursop residue flour - 5–25 5–25
Whole wheat flour - 25–65 25–65
Refined wheat flour 35.50 10–25 10–40
Crystal sugar 39.74 15–45 15–45
Honey - 5–25 5–25
Free-range chicken egg 9.09 15–40 15–40
Butter 14.95 15–55 15–55
Chemical yeast 0.71 1–5 1–5
*Standard cookies (SC); **Chichá almond cookies (CC-6); ***Gurguéia nut cookie Figure 1. Flowchart of the production of functional cookies supplemented
(GC-2). with soursop, chichá almond, and gurguéia nut residues.

2 Food Sci. Technol, Campinas,      v42, e17621, 2022

Original Article
Campos et al.

2.5 Microbiological analysis by DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical capture

and the results were expressed as Trolox µmol/100 g.
Microbiological analyses were performed at the Center
for Studies, Research and Food Processing (NUEPPA) of the
Agricultural Sciences Center of the UFPI. Positive coagulase 2.10 Statistical analysis
Staphylococcus and Salmonella spp. were determined at 55 and The results were analyzed in the Statistical Package for the
45 °C, according to the Methods Manual for Microbiological Social Sciences software version 25 (2020), expressed as means
Food Analysis (Silva et al., 2007), and the results were analyzed and standard deviation. The ANOVA multiple analysis and
according to the microbiological food analysis methods manual Tukey’s test were used to verify differences between the means
(Silva et al., 2007) and the current legislation on microbiological of the formulations considering a 5% significance level (p ≤ 0.05)
standards for food (Brasil, 2001). and a 95% confidence interval, respectively.

2.6 Centesimal composition and total energy value (TEV) 2.11 Ethical aspects
The analyses were performed in the Laboratory of Food This study is part of a project entitled “Preparation of products
Bromatology and Biochemistry (LABROMBIOQ) of the using regional raw materials,” approved by the Research Ethics
Department of Nutrition of the UFPI. Moisture, ash, protein, Committee of the Federal University of Piauí under opinion
lipid, and carbohydrate contents were determined according No. 750.942. The research participants voluntarily signed the
to the methods described in the AOAC analytical standards Consent Form, in accordance with Resolution no. 466 of the
(Association of Official Analytical Chemists, 2005). TEV was National Health Council (Brasil, 2012).
estimated according to the Atwater conversion values proposed
by Watt & Merrill (1963). 3 Results and discussion
In the hedonic scale test, CC-6 was scored above 7 (“I liked
2.7 Mineral levels it”) by the evaluators (96.55%), and GC-2 was never scored below
Mineral levels were quantified by a researcher from ITAL 6 (93%). The comparison of CC-6 with GC-2 and SC showed
Campinas, SP, using an inductively coupled plasma optical that CC-6 obtained the highest acceptance. Lima et al. (2014)
emission spectrometer (ICP-OES) equipped with a 27 MH obtained similar acceptance results (97.94%) for cookies enriched
solid-state radiofrequency (RF) source. The system uses liquid with acerola residue and wheat flour. The purchase intention
argon with a minimum purity of 99.996% (Air Liquide, Brazil) test showed that most subjects would purchase CC-6 (94.36%),
as plasma gas. The optimized ICP-OES operating conditions GC-2 (83.2%), and SC (70.79%). The purchase intention scores
were RF power 1.20 Kw, nebulization flow rate 0.70 L min-1, for CC-6 and GC-2 were between 4 (“would probably purchase”)
auxiliary argon flow rate 1.0 L min-1, argon flow rate 12 L min- and 5 (“would certainly purchase”), respectively, unlike the SC,
1
, reading time 7.0 s, stabilization time 15 s, three replicates, which obtained 15% grade 2 (probably would not purchase) and
and wavelengths Ca (317.933), Cu (324.754), Fe (259.940), 5.31% grade 1 (certainly would not purchase), showing significant
Na (589.592), P (213.618), Mg (279.953), Se (196.026), Mn differences (p = 0.029) between formulations.
(257.610), K (766.491), and Zn (206.200). Analytical curves for In QDA, the trained evaluators characterized the CC-6 cookie
the minerals were prepared from diluted analytical standards. as visually similar to a whole wheat/cracknel cookie, of light
brown color, almond aroma, and flavor and slightly sweet, with
2.8 Determination of bioactive compounds and a crunchy and soft texture. GC-2 was characterized as visually
antioxidant activity similar to a whole wheat cookie, light brown toasted color with
pieces of chestnut, chestnut and soursop flavor, chestnut aroma,
The extracts were prepared according to the methodology and crunchy texture.
adopted by Rufino et al. (2010). The solvents used for antioxidant
compound extraction included methanol (50%), acetone (70%), CC-6 and GC-2 presented coliform counts at 55 °C of 9.4 most
and distilled water in a 2:2:1 ratio. probable number (MPN) and 7.4 MPN, respectively. The legislation
in force does not determine values for this microorganism.
The content of phenolic compounds was determined by the Coliform values at 45 °C were lower than 3.0 MPN/g (tolerance
spectrophotometric method using the Folin-Ciocalteau reagent of 10 MPN/g); coagulase-positive Staphylococcus lower than
(Singleton & Rossi, 1965); results were obtained by comparison 1 × 101 CFU/g (tolerance of 5 × 102 CFU/g); and absence of
with the standard gallic acid curve and were expressed as mg Salmonella sp. in 25  g (absence limit). Therefore, the results
of gallic acid·100 g-1 of sample. Flavonoids were determined by showed that the raw materials were adequately hygienic and
the spectrophotometric method reported by Kim, Jeong, and sanitary and that the cookies were prepared with good handling
Lee (2003) and modified by Blasa et al. (2006). Total condensed practices, and therefore suitable for consumption.
tannin content was obtained by a spectrophotometric method
The centesimal composition data and TEV for SC, CC-6,
(Price  &  Scoyoc  et  al.,  1978) using vanillin as a reagent.
and GC-2 cookies are presented in Table 2.
Vitamin C was determined by Tillman’s method Vitamin C
was determined by Tillman’s titrimetric method modified by The result showed a significant difference (p ≤ 0.05) between
Benassi & Antunes (1988). Antioxidant activity was analyzed SC, CC-6, and GC-2 cookie formulations. CC-6 and GC-2

Food Sci. Technol, Campinas,      v42, e17621, 2022 3

Original Article
Functional cookies with fruit of Cerrado

presented mean moisture values within the range established 71.59 to 75.15%. It is worth noting that fibers are also included
by the Brazilian legislation (Brasil, 2005), which establishes a in the 50% carbohydrate content obtained in CC-6 and GC-2.
maximum value of 15% moisture in cookies. Felisberto et al.
In terms of total calories, CC-6, GC-2, and SC contained
(2019) developed cookies that use young bamboo culm flour
448.26, 456.34, and 454.06 calories, respectively, showing that
as a sugar and/or fat substitute and reported a moisture content
although the lipid content was higher in BF6, there was no
between 4.97 and 5.50%. These values considered adequate, as
increase in calories. This calorie content was lower than the
well as the study. Low moisture content favors conservation and
one reported by Melo et al. (2017) in their cashew flour cookie,
indicates a longer shelf life.
which had 551 calories.
As for ash content, which represents the amount of minerals
Table 3 shows the mineral content of the prepared cookies.
in the product, CC-6 had an ash content of 1.74%, GC-2 1.49%,
while the standard was 1.02%. The legislation (Brasil, 2005) Mineral analysis (Table 3) showed higher mineral contents
recommends a maximum of 3% ash, with the percentages obtained in CC-6 and GC-2 than in SC, except for iron. CC-6 had higher
in this research therefore being within the recommended levels. copper, phosphorus, magnesium, selenium, and zinc levels, and
Brites et al. (2019) developed millet flour cookies and reported GC-2 had higher calcium, manganese, and potassium levels.
a lower ash content (0.80%) than those observed in this study.
Philippi (2018) stated that foods can be classified by their
Rosolen et al. (2018) analyzed cookies made with orange peel
nutrient content based on the portion usually consumed with
flour as a partial wheat flour substitute, obtaining an ash content
respect to the daily reference intake (recommended dietary
variation of 0.82 to 1.51%, with higher ash contents (fixed mineral
intake or adequate intake) as a food-source, good-source, or
residue) being seen with higher orange peel flour concentrations.
an excellent-source. According to this classification, CC-6 and
CC-6 presented a protein content of 5.68%, higher than GC-2 cookies are excellent sources of copper, iron, magnesium,
GC-2 (4.42%) and SC (3.81%). Freitas et al. (2014) obtained manganese, selenium, and zinc and sources of calcium and
a mean of 3.77% when evaluating cookies with pumpkin seed phosphorus. Table 4 shows their bioactive compounds and
and baru nut flour, a lower result than that found in the present antioxidant activity.
study. The higher protein content in CC-6 is associated with the
CC-6 presented higher bioactive compound contents
chichá almond, which is a source of this nutrient. Köten (2021)
compared to GC-2 and SC, except for vitamin C and antioxidant
analyzed cookies supplemented with terebinth, and reported a
activity, because GC-2 showed higher contents than CC-6 and
protein content from 9.67 to 10.53%, indicating that turpentine
SC. The high contents of bioactive compounds obtained in the
increased this nutrient. Thus, both the cookies produced by
functional cookies are associated with the soursop, chichá almond
Köten (2021) and those analyzed in this study showed increased
and gurguéia nut residue flours supplements. Fioravante et al.
protein levels, making them more nutritive.
(2016) studied cookies made with caraguatá, a typical plant of
In terms of lipid content, CC-6 cookies presented a value the Brazilian Cerrado, and analyzed the composition of total
of 18.1%, GC-2 17.9%, and SC 13.55%, being a source mainly phenolics (7.49 mg/100g), total tannins (270.71mg/100g), and
of fatty acids ω-9 (oleic acid). Rosolen et al. (2018) analyzed the antioxidant activity (53.12 μmol Trolox/100g) and reported
orange peel flour cookies and obtained a variation from 12.73 lower contents than the functional product analyzed in this study.
to 16.95%, a value lower than the one determined. According to Souza & Correia (2010), fruits are foods rich in
bioactive compounds, particularly total phenolics.
CC-6 cookies had a carbohydrate content of 65.48%,
which was lower than in GC-2 (71.214%) and SC (79.23%) In this study we report a content of 13.98  mg vitamin
cookies. Melo  et  al. (2017) also reported lower contents in C/100  g in GC-2, higher than in a reported in a study by
cookies supplemented with cashew nut flour with sweetener, Silva et al. (2018) on pequi almond flour cookies (8.45 mg of
with a mean of 49.8%. Rosolen et al. (2018) reported higher vitamin C/100 g). Vitamin C is essential for the body as it is
carbohydrate levels in orange peel flour cookies, ranging from associated with collagen formation, iron absorption, inhibition

Table 2. Centesimal composition and total energy value (TEV) of the cookies.
Type of cookie
Centesimal composition /TEV
SC CC-6 GC-2
(g/100 g /Kcal/100)
Mean ± SD* Mean ± SD* Mean ± SD
Moisture 2.39 ± 0.01ª 9.21 ± 4.56b 5.78 ± 0.24c
Ashes 1.02 ± 0.01ª 1.74 ± 0.01b 1.49 ± 0.00c
Proteins 3.81 ± 0.09ª 5.68 ± 0.17b 4.42 ± 0.35c
Lipids 13.55 ± 0.30ª 18.1 ± 70.18b 17.09 ± 0.09c
Carbohydrates** 79.226ª 65.476b 71.214c
Calories 454.06ª 448.26b 456.34ª
Standard cookies (SC); Chichá almond cookies (CC-6); Gurguéia nut cookie (GC-2). *Mean of three repetitions. Equal subscript lower case letters for energy values presented no
significant difference between means by the one-way ANOVA test: post Hoc multiple comparisons, the Tukey’s test was used at 5% level, p < 0.05, CI95%; **Obtained by difference.
Different subscript lower case letters show significant difference (p < 0.05) between the means for BP and BF6 by the Student’s t-test at 5% level, p > 0.05, CI95%.

4 Food Sci. Technol, Campinas,      v42, e17621, 2022

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Campos et al.

Table 3. Mineral content of the cookies.

Type of cookie
Minerals (mg/100g) SC CC-6 GC-2
Mean ± SD Mean ± SD Mean ± SD
Calcium 21.4 ± 0.3a 42.8 ± 0.5b 50.9 ± 0.3c
Copper 0.071 ± 0.003ª 0.396 ± 0.003b 0.337 ± 0.001c
Iron 3.17 ± 0.13ª 2.54 ± 0.05 b
2.80 ± 0.07c
Phosphorus 143 ± 2 a
265 ± 2 b
232 ± 2c
Magnesium 14.5 ± 0.2a 84.8 ± 1.1b 63.1 ± 1.4c
Manganese 0.251 ± 0.004ª 1.23 ± 0.03 b
2.30 ± 0.02c
Potassium 78 ± 1 a
336 ± 3 b
253 ± 1c
Selenium 0.043 ± 0.006ª 0.048 ± 0.001b 0.027 ± 0.002c
Sodium 237 ± 4 a
241 ± 7 b
249 ± 2c
Zinc 0.47 ± 0.001ª 2.07 ± 0.08 b
1.37 ± 0.01c
Standard cookies (SC); Chichá almond cookies (CC-6); Gurguéia nut cookie (GC-2). Mean of three repetitions. Equal subscript lower case letters between types of cookies present no
significant differences between means by the one-way ANOVA test: post Hoc multiple comparisons, the Tukey’s test was used at a 5% level, p < 0.05, CI95%.

Table 4. Bioactive compounds and antioxidant activity of the cookies.

Types of cookies
Bioactive compounds SC CC-6 GC-2
Mean ± SD* Mean ± SD* Mean ± SD*
Total phenolics
52.54 ± 0.00a 529.98 ± 0.00b 444.57 ± 0.00c
(gallic acid mg/100g)
Total flavonoids
Nd** 154.35 ± 0.00 145.67 ± 0.00
(quercetin mg/100g)
Condensed tannins
76.11 ± 0.00a 326.81 ± 0.00b 195.66 ± 3.36c
(catechin mg/100g)
Vit C
Not performed 6.65 ± 0.00a 13.98 ±0.67b
(mg vit C/100g)
Antioxidant activity
690.80 ± 0.00 a 1190.57 ± 0.00b 1217.35 ± 8.55c
(Trolox µmol/100g)
*Mean of three repetitions. Equal subscript lower case letters between types of cookies present no significant differences between means by the one-way ANOVA test: post Hoc multiple
comparisons, the Tukey’s test was used at a 5% level, p < 0.05, CI95%. **Nd: Not detected.

of nitrosamine formation, immune defense, and antioxidant aroma and flavor, and slightly sweet with a crunchy and soft
activity (Cavalari & Sanches, 2018). texture. GC-2 cookies were characterized as having a whole wheat
Antioxidant action is directly related to the bioactive appearance, light brown toasted color with pieces of chestnut,
compounds present, their chemical structure, and the concentration chestnut and soursop flavor, chestnut aroma, and crunchy texture.
of these phytochemicals in food. Bioactive compounds such as They showed higher protein, ash, lipid, and bioactive compound
phenolics, flavonoids, tannins, and vitamin C are natural sources contents, highlighting their antioxidant activity compared to the
of antioxidants, substances that, when consumed, reduce the standard cookie. Thus, the use of residue flours from the fruit pulp
presence of free radicals responsible for several pathologies industry and regional raw materials proved to be feasible in cookie
related to oxidative stress, such as noncommunicable diseases production, imparting desirable and functional characteristics
(NCDs) (Schiassi et al., 2018; Singh et al., 2018). to produce a healthier and more economical food.

4 Conclusion
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