Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

• Published in: Foods Vol. 11; no. 12; p. 1667
• Main Authors: Soares, Jaqueline Machado, Teixeira, Flávia, Oliveira, Mayra Lopes de, Amaral, Luane Aparecida do, Almeida, Tainá da Silva Fleming de, Souza, Gabriel Henrique Oliveira de, Hokama, Lais Maluf, Menegassi, Bruna, Santos, Elisvânia Freitas Dos, Novello, Daiana
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 07-06-2022; MDPI
• Subjects: Acceptability; Acidity; Anthocyanins; Antioxidants; Ascorbic acid; Carbohydrates; Children; Cookies; Diameters; Dietary fiber; eggplant flour cookie; Flour; Food science; Formulations; Fruits; Oils & fats; Phenols; physicochemical properties; product development; Questionnaires; sensory properties; Solanum melongena; Vegetables; Water activity; Water hardness; Brazil; eggplant flour cookie; physicochemical properties; children; sensory properties; product development
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11121667

This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.