Keywords
Fruit Flour
Nutrition
Sustainability
How to Cite
Abstract
The present study aimed to use fruit co-product flours in gluten-free cakes and analyze the sensorial and technological
quality of the recipes. One standard and six cakes were developed by the addition of 14% of each co-product flour. Volume, instrumental hardness and sensory acceptance analysis were performed. The cake with banana peel flour showed the best results for volume and hardness, while the cake with pineapple peel flour had the worst results, lower volume and higher hardness. The differences in cake colors were reflected by the characteristics of each flour added. All cakes reached more than 70% of sensorial acceptability, demonstrating the viability of the applications. The use of flours produced with fruit co-products in cakes is therefore an option for a healthy and sustainable diet, especially for individuals with celiac disease.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 1969 Sabrina Alves Ramos, Daniela Gomes de Moura, Bárbara Eduarda de Laia Queiroz, Rafaela das Dores Pereira , Michely Capobiango, Marcio Schmiele , Tatiana Nunes Amaral