Development of gluten-free cookie from medicinal plants (Guaraná - Paullinea cupana and Catuaba - Anemopaegma mirandum) aiming at copper, iron, and zinc supplementation

Food Science and Technology (Campinas)

Karina Emerick De Oliveira¹  Iracema Takase²  Édira Castello Branco De Andrade Gonçalves¹ 

[1] ,Universidade Federal do Estado do Rio de Janeiro Escola de Nutrição Departamento de Tecnologia dos Alimentos

关键词: medicinal plants;    copper;    iron;    zinc;    gluten;    ervas medicinais;    cobre;    ferro;    zinco;    glúten;   

DOI  :  10.1590/S0101-20612009000300027

来源: SciELO

【 摘 要 】

Two flavors of cookies were developed (savory and peppery) containing a mixture of plants such as "guaraná" (Paullinia cupana) and "catuaba" (Anemopaegma mirandum). A test of acceptance and buying intention was applied to 48 consumers through a structured hedonic scale of 9 points. Afterwards, the centesimal compositions of these cookies were obtained as well as their total contents of copper, iron, and zinc through the method of atomic absorption spectrometry with flame. Sensorial tests indicated that the cookies presented good acceptance with potential to sensorial growth. The amount of fibers in the samples, 3 g/100 g, surpassed expectations since the product was not invented with the intention of being a source of this nutrient. The total amount of copper (0.41 mg.100 g-1), iron (4.50 mg.100 g-1), and zinc (1.32 mg.100 g-1) was considered good. The cookies produced can be considered good sources of fibers, copper, iron, and zinc. Furthermore, they are beneficial to people affected by celiac disease because they lack gluten. They also present functional properties. In addition, the medicinal plants used are considered energetic.

【 授权许可】

CC BY   
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