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

• Published in: Journal of the science of food and agriculture 2023-01, Vol.103 (2), p.627-636
• Main Authors: Ribeiro, Penha Patrícia Cabral, Junior, Francisco Humberto Xavier, Nascimento Silva, Camilla Gleyse, Silva, Thainar Michelle Bezerra, Corrêa, Bianca Batista Mota, Veras, Bruno Oliveira, Magalhães Cordeiro, Angela Maria Tribuzy, Andrade Vieira, Érica, Sousa Júnior, Francisco Canindé, Silva Chaves Damasceno, Karla Suzanne Florentino, Stamford, Thayza Christina Montenegro
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; bakery product; Bakery products; Cakes; Chemical activity; Chemical composition; Cookies; Fibers; Flour; Food contamination; Food processing; functional food; Functional foods & nutraceuticals; Gallic acid; Linoleic acid; Lipids; Minerals; phenolic compound; Physical characteristics; Physical properties; Physicochemical properties; Polyphenols; Raw materials; Seeds; total dietary fiber
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12174

BACKGROUND 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. RESULTS FSPCF exhibited good physicochemical properties, high antioxidant activity (0.45 ± 0.00 and 42.83 ± 1.30 g TE g−1 for the DPPH and ABTS methods, respectively), and high polyphenol content (particularly gallic acid at 21015.85 ± 4981.76 g kg−1) and is also rich in minerals and fiber (359.40 ± 1.10 g kg−1). Replacement of RWF with FSPCF increased the activity of antioxidants and the levels of polyphenols, ash, lipids, proteins, and fibers. The 50‐FSPCF cookie possessed the highest linoleic acid content (97.50 ± 8.47 g kg−1). Flour replacement influenced the weight of the cookies without affecting the other physical characteristics. The cookies yielded good sensory acceptance and purchase intentions. Contamination was not detected. CONCLUSION Faveleira flour possesses high nutritional and bioactive value and can be used as a functional ingredient in cookies and possibly in other bakery products such as bread, cakes, and pastas. © 2022 Society of Chemical Industry.