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. 2022 Jun 7;11(12):1667.
doi: 10.3390/foods11121667.

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

Jaqueline Machado Soares  1 , Flávia Teixeira  1 , Mayra Lopes de Oliveira  1 , Luane Aparecida do Amaral  1 , Tainá da Silva Fleming de Almeida  2 , Gabriel Henrique Oliveira de Souza  2 , Lais Maluf Hokama  2 , Bruna Menegassi  3 , Elisvânia Freitas Dos Santos  2 , Daiana Novello  1
Affiliations

Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children

Jaqueline Machado Soares et al. Foods. .

Abstract

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.

Keywords: children; eggplant flour cookie; physicochemical properties; product development; sensory properties.

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Conflict of interest statement

The authors confirm that they have no conflict of interest with respect to the work described in this manuscript.

Figures

Figure 1
Figure 1
Cookie formulation added to different levels of eggplant flour.
See this image and copyright information in PMC

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