Use of pineapple peel for the formulation of cookies and crackers

• Published in: OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA Vol. 22; no. 8; p. e6211
• Main Authors: Oliveira, Vanessa Caroline de, Lopes, Izadora Gomes, Silva, Ana Lára Soares, Moraes, Allan Robledo Fialho e, Mendes, Fabrícia Queiroz, Oliveira, Isadora Rebouças Nolasco de
• Format: Journal Article
• Language: English
• Published: 12.08.2024
• ISSN: 1696-8352; 1696-8352
• DOI: 10.55905/oelv22n8-072

Food waste occurs worldwide and its highest rate takes place in the fruit and vegetable sector. The industrialization of pineapple fruit generates many agro-industrial residues, which possess significant amounts of fibers, minerals and vitamins. This work aimed to develop cookie and cream cracker formulations enriched with flour from pineapple peel (PPF). Two formulations were produced for each type of biscuit: conventional one and with the adding of 20% PPF. The formulations were evaluated physicochemically/nutritionally (moisture, carbohydrates, fats, proteins, fiber, ash, minerals, pH and acidity) and sensorially (color, aroma, flavor texture, global impression and purchase intent). The addition of PPF promoted changes in pH, acidity, lipids, fibers and minerals. The cookies and crackers produced with 20% PPF may be classified as a source of fiber. The addiction of PPF allowed FCR and FCO to be classified as “high content” for the following minerals: Mg, Cu, Mn and Fe, while FCR may be also classified as “high content” of Ca. The addition of peel did not affect the sensory acceptance of the products and purchase intention. Thus, the addition of PPF to food products formulations is an alternative to the use of pineapple processing residues, since it was used as ingredients on nutritionally enriched.