Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects
Abstract
Physicochemical and sensory effects were investigated regarding the partial substitution of wheat flour in cookies with flours made of pineapple, apple and melon by-products, in the concentrations 5%, 10% and 15%. Cookies with 15% of melon flour were prominent in relation to the nutritional aspects, especially about the contents of fibres (4.67–6.46%) and ash (1.74–2.25%). The use of these by-products resulted in slightly darker cookies, with variations in diameter and in the expansion factor. There was a positive influence of the use of the pineapple by-product concerning consumers' preference. Additionally, the cookies with 15% of pineapple by-product presented the highest acceptance rate (97%) and buying intention (53%). Therefore, the use of fruit by-products in the development of cookies is a viable alternative which can be explored for nutritional, technological and sensory purposes by the food industry.
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Incorporating upcycled ingredients into food product formulation influences its intrinsic cues.
“These studies demonstrated that incorporating upcycled ingredients into the food product formulation influences its intrinsic cues [8,56,57,58].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [57]
Incorporating upcycled ingredients into food product formulation influences its intrinsic cues.
“These studies demonstrated that incorporating upcycled ingredients into the food product formulation influences its intrinsic cues [8,56,57,58].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [58]
Most public acceptability studies were based on hypothetical upcycled foods where people expressed their opinion based on product descriptions and pictures.
“It is worth mentioning that upcycled foods were only produced in a few of the reviewed studies [8,9,56,57,58], and most public acceptability studies were based on hypothetical upcycled foods where people expressed their opinion based on the product descriptions and pictures.”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [57]
Some upcycled ingredients are high in fibre.
“Some upcycled ingredients are high in protein [8], fibre [9,57] and antioxidants [8] and have a low glycaemic index [9].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [57]
The sensory characteristics of upcycled foods are conditional and depend on the product formulation and the proportion of upcycled ingredients.
“These studies revealed that the sensory characteristics of upcycled foods are conditional and depend on the product formulation and the proportion of upcycled ingredients [8,9,56,57].”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [57]
Most public acceptability studies were based on hypothetical upcycled foods where people expressed their opinion based on product descriptions and pictures.
“It is worth mentioning that upcycled foods were only produced in a few of the reviewed studies [8,9,56,57,58], and most public acceptability studies were based on hypothetical upcycled foods where people expressed their opinion based on the product descriptions and pictures.”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [58]
The taste and texture of an upcycled food may differ from conventional products, and these foods appear more or less favourable than their conventional alternatives.
“The taste and texture of an upcycled food may differ from conventional products, and thus these foods appear more [57] or less favourable [8,56,58] than their conventional alternatives.”
From Challenges for Upcycled Foods: Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability (2021) · cites this paper as [57]
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Trigo, J. P., Alexandre, E. M. C., Saraiva, J. A., & Pintado, M. E. (2020) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1572588 · Cited by 247 · see citing works
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Antonic, B., Jancikova, S., Dordevic, D., & Tremlova, B. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15449 · Cited by 170 · see citing works
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Moshtaghian, H., Bolton, K., & Rousta, K. (2021) · Foods · doi:10.3390/foods10112874 · Cited by 150 · see citing works
“These studies revealed that the sensory characteristics of upcycled foods are conditional and depend on the product formulation and the proportion of upcycled ingredients [8,9,56,57].”
BackgroundInfluentialPattnaik, M., Pandey, P., Martin, G. J. O., Mishra, H. N., & Ashokkumar, M. (2021) · Foods · doi:10.3390/foods10020279 · Cited by 146 · see citing works
The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits
Grasso, S., Omoarukhe, E., Wen, X., Papoutsis, K., & Methven, L. (2019) · Foods · doi:10.3390/foods8080305 · Cited by 85 · see citing works
De Camargo, A. C., Schwember, A. R., Parada, R., Garcia, S., Maróstica Júnior, M. R., Franchin, M., Regitano-d’Arce, M. A. B., & Shahidi, F. (2018) · International Journal of Molecular Sciences · doi:10.3390/ijms19113498 · Cited by 75 · see citing works
- Authors
- de Toledo, N. M. V., Nunes, L. P., da Silva, P. P. M., Spoto, M. H. F., & Canniatti-Brazaca, S. G.
- Affiliations
- Department of Agri-Food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo , Av. Pádua Dias 11, Piracicaba, CEP 13418-900, SP ,
- Universidade de São Paulo (BR)
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 2017-03-29
- Volume
- 52
- Issue
- 5
- Pages
- 1185-1192
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2598017688
- Cited by
- 91
- References
- 0
- Citations by year
- 2026: 6 · 2025: 11 · 2024: 11 · 2023: 16 · 2022: 10 · 2021: 15 · 2020: 10 · 2019: 8 · 2018: 4
- FWCI
- 5.01
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Food Science & Technology (publishedVersion)
- Funders
- FAPESP (n. 2014/14049-4)
- Fundação de Amparo à Pesquisa do Estado de São Paulo (n. 2014/14049-4)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Keywords
- pineapple by-products, apple by-products, cookies, wheat flour substitution, physicochemical properties, sensory acceptability, consumer preferences, dietary fiber, ash content, expansion factor, food by-product valorization
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