Forest conservation and food production: cookies based on jatoba flour

Authors

  • Laynna Sthephany Cordeiro Silva
  • Gabriel Martins Nepomuceno
  • Clenilma Marques Brandão
  • Djanira Rubim dos Santos
  • Roberta Almeida Muniz
  • Osmar Luis Silva Vasconcelos
  • Edson Mauro Viana de Carvalho
  • Georgiana Eurides de Carvalho Marques

DOI:

https://doi.org/10.55905/oelv21n7-087

Keywords:

jatoba flour, cookies, centesimal composition

Abstract

The tropical forests in Brazil are going through a deforestation cut every year due to its replacement for activities mainly linked to livestock and modern agriculture, so for forest conservation it is necessary the valorization and valuation of forest products. In this way, this research was based on the utilization of the jatoba (Hymenaea courbaril L.) flour to produce "cookie-like" cookies. After the chemical characterization of the jatoba flour, cookies were elaborated with fortified wheat and jatoba flours. The cookies were evaluated in their physical, chemical, and sensorial characteristics. The moisture content of all the cookies (traditional, chocolate, coconut, and coffee) was not below 5%. The protein values of the coconut and chocolate flour obtained the highest contents (5.9%), followed by the jatoba flour with coffee (5.8%) and with contents (5.5%) for thetraditional jatoba flour. The pH values of the jatoba flours ranged from 6.48% for coconutflour, to 7.23% for traditional flour. The pH values of the flours presented differences among themselves, the jatoba flour fortified with coffee presented the lowest pH value. Concluding that the elaboration of the products allowed to prove that a level of addition of up to 5% of jatoba flour in cookies which was well accepted by the evaluators, obtaining sensorial acceptance. Thus, the results show an innovative product using the jatoba to produce foods rich in fiber and protein, which values the species and its conservation in natural environments.

References

Dias, Liara S, Débora M M Luzia, and Neuza Jorge. 2013. "Physicochemical and Bioactive Properties of Hymenaea Courbaril L. Pulp and Seed Lipid Fraction." Industrial Crops and Products 49: 610-18.

Diracy Bethania, C L et al. 2009. "Quality of Cookies Formulated with Extruded RiceBran in Substitution to Wheat Flour and Cassava Starch." Archivos latinoamericanos de nutricion 59(2): 199-205.

Fiorda, Fernanda Assumpção, and Maria Isabel Dantas de Siqueira. 2009. "Evaluationof PH and Activity of à Gua in Meat Products." EVS-Revista de Ciências Ambientais e Saúde 36(4): 817-26.

Moncada, Alessandra et al. 2013. "Effect of Grafting on Yield and Quality of Eggplant (Solanum Melongena L.)." Scientia Horticulturae 149: 108-14.

de Morais Cardoso, Leandro et al. 2013. "'Jatobá Do Cerrado'(Hymenaea Stigonocarpa): Chemical Composition, Carotenoids and Vitamins in an Exotic Fruit from the Brazilian Savannah." Fruits 68(2): 95-107.

Pregnolatto, W, and N P Pregnolatto. 1985. "Analytical Standards Of The Adolfo Lutz Institute."

Silva, Cintia Pereira da. 2013. "Effect Of Addition Of Jatobá-Do-Cerrado (Hymenaea Stigonocarpa Mart.) Flour On Glycemic Response Of Breads."

Silva, Edilene Ferreira da et al. 2020. "Physical, Physicochemical and Centesimal Characterization of the Fruit of Jatoba-Do-Cerrado (Hymenaea Stigonocarpa Mart.)." Green Journal of Agroecology and Sustainable Development 15(2): 139-45.

Silva, Mara Reis, Maria Sebastiana Silva, Karine Anusca Martins, and Sheila Borges.

"Technological Utilization of Jatobá-Do-Cerrado and Jatobá-Da-Mata Fruits in the Preparation of Food Fiber-Source and Sugar-Free Cookies." Food Science and Technology 21(2): 176-82.

Soares, Jaqueline Machado et al. 2016. "Cookies Added of Jatoba Flour: Chemical Composition and Sensory Analysis Among Children." Brazilian Journal of Health Research/Brazilian Journal of Health Research 18(3): 74-82.

Scaramussa SA de L, Soares L de A, Santana LCL de A. Extracts of bark and seeds of jatoba (Hymenaea courbaril L.): antioxidant and antimicrobial activities and synergistic effect of extract combinations. International Food Science and Technology. 2022;0(0). doi: 10.1177/10820132221136589

Jhuliana Monteiro de Matos, Andressa Rose Castro Costa, Marciel Nascimento Justino, Marcos Bispo Pinheiro Camara, Osmar Luis Silva Vasconcelos, JC Marques, Clenilma Marques Brandão & Georgiana Eurides de Carvalho Marques (2023) Chemical prospection and antioxidant activity of Humiria balsamifera ( Aubl . ) A. St. Hil. St. Hil. AND Hymenaea courbaril L., Natural Products Research, DOI: 10.1080/14786419.2023.2189708

Carvalho, L.G.V.D., Santos, S.C., Lourente, E.R.P., Trovato, V.W., Santos, C.C., Rui, R.F.D., 2022. Jatobazeiro seedlings associated with arbuscular mycorrhizal fungi. Revista Brasileira de Fruticultura 44... https://doi.org/10.1590/0100-29452022006

Downloads

Published

2023-07-27

How to Cite

Silva, L. S. C., Nepomuceno, G. M., Brandão, C. M., dos Santos, D. R., Muniz, R. A., Vasconcelos, O. L. S., de Carvalho, E. M. V., & Marques, G. E. de C. (2023). Forest conservation and food production: cookies based on jatoba flour. OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA, 21(7), 7397–7408. https://doi.org/10.55905/oelv21n7-087

Issue

Section

Articles