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10.3390/foods12030436
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Article

Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells

by
Ingrid Denardi Soares
1,
Marcela Eduarda Marchi Cirilo
2,
Isabela Gayola Junqueira
1,
Fernanda Maria Vanin
2 and
Christianne Elisabete da Costa Rodrigues
1,*
1
Laboratório de Engenharia de Separações (LES), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
2
Laboratório de Processamento de Pães e Massas (LaProPaMa), Departamento de Engenharia de Alimentos (ZEA), Faculdade de Zootecnia e Engenharia de Alimentos (FZEA), Universidade de São Paulo (USP), P.O. Box 23, Pirassununga 13635-900, SP, Brazil
*
Author to whom correspondence should be addressed.
Foods 2023, 12(3), 436; https://doi.org/10.3390/foods12030436
Submission received: 21 December 2022 / Revised: 10 January 2023 / Accepted: 15 January 2023 / Published: 17 January 2023
(This article belongs to the Special Issue Green Extraction Processes for Obtaining Bioactive Substances for Food Processing)
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Abstract

Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to their dietary fiber (46.4 to 60.6%), protein (11.6 to 18.1%), and lipid contents (2 to 18.5%), as well as the presence of flavonoids and alkaloids. Thus, this study aimed to obtain CS flour by milling the CSs, characterizing the flour according to its chemical composition and functionalities, and then applying it in the production of cookies, substituting a wheat flour portion (10, 20, 30, and 40%) with CS flour. Cookies were characterized in terms of water, lipids, proteins, phenolic (PC), and total flavanol (FLA) contents, and specific volume (SV), hardness (H), and L*, a*, and b color scale parameters. Increasing the amount of CS showed positive results, as the cookies were enriched with PC (0.68 to 2.37 mg gallic acid equivalents/g of sample) and FLA (0.10 to 0.19 mg epicatechin equivalents/g of sample) but increased hardness (353 to 472 N). By associating the responses, it was concluded that the wheat flour replacement with 30% CS presented values of PC and FLA 3 and 1.6 times higher than the control and could be a formulation of interest to consumers.
Keywords: cocoa hull; waste valorization; bioactive compounds; protein functionalities; texture profile; color parameters cocoa hull; waste valorization; bioactive compounds; protein functionalities; texture profile; color parameters
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MDPI and ACS Style

Soares, I.D.; Cirilo, M.E.M.; Junqueira, I.G.; Vanin, F.M.; Rodrigues, C.E.d.C. Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells. Foods 2023, 12, 436. https://doi.org/10.3390/foods12030436

AMA Style

Soares ID, Cirilo MEM, Junqueira IG, Vanin FM, Rodrigues CEdC. Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells. Foods. 2023; 12(3):436. https://doi.org/10.3390/foods12030436

Chicago/Turabian Style

Soares, Ingrid Denardi, Marcela Eduarda Marchi Cirilo, Isabela Gayola Junqueira, Fernanda Maria Vanin, and Christianne Elisabete da Costa Rodrigues. 2023. "Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells" Foods 12, no. 3: 436. https://doi.org/10.3390/foods12030436

APA Style

Soares, I. D., Cirilo, M. E. M., Junqueira, I. G., Vanin, F. M., & Rodrigues, C. E. d. C. (2023). Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells. Foods, 12(3), 436. https://doi.org/10.3390/foods12030436

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