Effect of particle size and temperature on aguaje (Mauritia flexuosa) peel flour and application in cookies
DOI:
https://doi.org/10.21704/ac.v84i2.1924Keywords:
Mauritia flexuosa, dietary fiber, total polyphenols, aguaje byproductosAbstract
Aguaje (Mauritia flexuosa) is one of the most consumed fruits in the Peruvian Amazon, mainly in the preparation of ice creams. One of the residues is the shell, which has sensory characteristics mainly of hardness. The main objective of this work was to evaluate the effect of temperature and particle size in obtaining water shell flour, and its application in cookies, in order to take advantage of this residue. The aguaje shell was separated, dried, ground, and roasted at different temperatures (120, 130, and 140°C), and then pulverized. The total polyphenol content of the ground and pulverized flours was measured. The flour with the highest polyphenol content was characterized in crude fiber and dietary fiber and selected to make cookies. These cookies were made with four levels of substitution (8, 10, 15 and 20%) and were evaluated for general acceptability by end consumers. Likewise, the compressive strength was measured instrumentally. The flour with the highest polyphenol content was toasted at 120°C and pulverized, and in the preparation of cookies it was possible to replace up to 15% with a good acceptability on average and an appropriate hardness. In conclusion, it can be affirmed that the lower roasting temperature and the reduction in particle size (pulverization) improve the extraction of polyphenols in the process of obtaining aguaje shell flour, with a high fiber content and that can be applied in biscuits with an acceptable sensory acceptance.
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Copyright (c) 2023 Silvia Virginia Melgarejo Cabello, Viviana Quintanilla, Shallinny Ramírez Vásquez, Vladimir Reátegui Isla, Eduardo Reynaldo Morales-Soriano
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