PP28 Obtaining functional cookies from copoazú (Theobroma grandiflorum) pulp
DOI:
https://doi.org/10.3407/k635k930Keywords:
Functional foods, Copoazú, Amazonian fruit, Antioxidants, Vitamin C.Abstract
The objective of this study was to develop functional cookies from cupuassu ( Theobroma grandiflorum) pulp, and their physicochemical and sensory properties were evaluated. Sensory analysis was performed with a trained panel of 10 individuals (5 men and 5 women). The treatment that showed the best attributes was that with proportions of (5:20:75) (Sweetener: Ingredients: Pulp). The cookies exhibited a considerable amount of vitamins, such as Vitamin C (6.15 mg/100 g DW). Furthermore, a significantly higher phenolic content was observed in the cookies with the addition of cupuassu pulp (235 mg GAE/100 g).
References
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Copyright (c) 2025 Liceth Natalia Cuellar Alvarez, Wilson RODRIGUEZ, Gloria M. PALADINES
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