Plant Foods Hum Nutr (2009) 64:153–159
DOI 10.1007/s11130-009-0118-z
ORIGINAL PAPER
Formulation and Physicochemical and Sensorial Evaluation
of Biscuit-Type Cookies Supplemented with Fruit Powders
Ana Maria Athayde Uchoa & José Maria Correia da Costa & Geraldo Arraes Maia &
Tatyane Ribeiro Meira & Paulo Henrrique Machado Sousa &
Isabella Montenegro Brasil
Published online: 20 May 2009
# Springer Science + Business Media, LLC 2009
Abstract Cashew apple and guava residues from fruit juice
industry were prepared as dehydrated fruit powders and used
at different levels of wheat flour substitution for cookies
formulations. The effects of guava and cashew apple fruit
powders supplementation on physicochemical and sensorial
characteristics of the cookies were evaluated. The pH, fibre
and protein content were significantly affected. Biscuits with
15 g and 20 g/100g cashew apple and guava fruit powders
showed the highest scores for sensorial attributes, respec-
tively. The supplementation seems to be suited for wheat
flour substitution and it is possible to obtain cookies with
value-added food ingredient within the standards.
Keywords Cashew apple . Guava . Fruit waste . Cookie .
Processing
Introduction
Food processing wastes are promising sources of valuable
compounds such as dietary fiber, antioxidants, essential fatty
acids, antimicrobials, minerals which may be used due to their
favorable technological, nutritional and functional properties
[1]. In the case of fruit industries, the higher increase in fruit
pulp consumption generates a greater production of residues
which comprise of fruit skin, stone or seed kernel.
The drying of tropical fruits can be an excellent
alternative to make their shelf-life longer and commercial-
A. M. A. Uchoa : J. M. Correia da Costa : G. A. Maia :
T. R. Meira : P. H. M. Sousa : I. Montenegro Brasil (*)
Fruit and Vegetable Laboratory, Department of Food Technology,
Federal University of Ceará,
Av. Mister Hull 2977, Campus do Pici, P.O. Box 12.168,
Fortaleza, Ceará CEP 60356-000, Brazil
e-mail: isabella@ufc.br
ization easier. It allows conversion of perishable materials
into stabilized products by lowering water activity to
appropriate levels, thus preventing microbial spoilage and
quality deterioration due to undesirable biochemical reac-
tions. Facility for transportation, storage and handling of
dried fruits are also important factors in the globalized world.
Moreover, drying reduces wastes and post-harvest losses,
and might allow that whole production could be absorbed by
the food industry and distribution sectors. Finally, the
development of dried fruits, which maintain the relevant
sensory properties as unaltered as possible and present the
convenience of ready-to-eat products, can contribute for
commercialization of higher value added products.
Brazil is currently the third largest fruit producer in the
world, behind China and India, and nowadays it produces
40% of all tropical fruit in the world [2].
Guava (Psidium guajava L.) is native to the American
tropics and today is found in all subtropical and tropical
regions [3]. The largest production in the world is recorded
in Brazil and more than 40.7% (5,201 ha) of the Brazilian
guava production is concentrated in the Northeast region
[4]. The cashew tree, Anacardium occidentale L. (Anacar-
diaceae), has its origin in Brazil and it is well established in
many tropical regions. Brazil leads the cashew apple
production, detaining 95% of the world production and
almost 96% of the cashew cultivation is located in the
Northeast region [5]. The cashew apple, the pseudo fruit, is
nutritious, juicy and astringent [6]. Although the usual
presence of sugars, organic acids and fibres, a typical
characteristic of cashew apple is its richness in vitamin C
(e.g., four times higher than sweet orange) [7].
The cashew processing industry has the main segments in
juice and nectar products and even when the Brazilian
Northeast presents an annual production of about two millions
of tons of cashew apples, about 95% of this production is lost
154
and according to official data 6% of the available fruit
production is used [5]. The greatest source of residues
produced by cashew industry is the “bagasse” which is the
cashew apple juice by-product and it represents approxi-
mately 20% of the total cashew apple weight. The “bagasse”
exploitation is restricted to its use as nutritional complement
for animal feed. However, this utilization is limited due to its
fast degradation, which makes it impossible to stock [8].
During the processing of fruits, agricultural and industrial
wastes are discarded or only used as low-value by-products.
Most of these fruit by-products could be used as functional
ingredients when designing healthy foods (functional foods),
especially non-digestible carbohydrates (dietary fiber) and
bioactive compounds (ascorbic acid and flavonoids) [1].
The characterization and exploitation of the ashes
generated as by-products of industrial processess, or as
residues from the burning derived from productive activi-
ties have been theme of many researches, and also resulted
on patents of new high added value products.
Bakery products are an important part of a balanced diet
and, today, a wide variety of such products can be found on
supermarket shelves. This includes unsweetened goods
(bread, rolls, buns, crumpets, muffins and bagels), sweet
goods (pancakes, doughnuts, waffles and cookies), and
filled goods (fruit and meat pies, sausage rolls, pastries,
sandwiches, cream cakes, pizza and quiche) [9].
The challenge is to develop traditional cookies, a higher
consumed bakery product, using fruit wastes to increase
functional ingredients for daily intake. Consumer awareness
of the functional characteristics of the food products is
increasing, which is influencing their purchasing decisions,
with the functional foods market increasing at about 10% a
year [10].
An alternative for recycling the fruit-industrial residue is
to submit it to the drying processes. In this work, cashew
and guava residues prepared as dehydrated fruit powders
Table 1 Physicochemical
and chemical composition of Analyzed item*
guava and cashew apple
fruit powders Protein (%)
Lipids (%)
Total alimentary fibre (%)
Ash (%)
Moisture (%)
pH
Total titratable acidity (% citric acid)
Total soluble solids (ºBrix )
Reducing sugars (% glucose)
Non reducing sugar (% sacarose)
Total sugars (%)
*Mean of three determinations; Ascorbic acid (mg/100g)
n.f not found
Plant Foods Hum Nutr (2009) 64:153–159
were used in the formulation of biscuit-type cookies, with
the objective of finding a viable alternative to the
exploitation of the large quantity of agro-industrial residues
in the Northeast region of Brazil formed by fruit juice
extraction. Additionally, the purpose of the present study
was develop a cookie formulation with good acceptability
and evaluate the effects of cashew apple and guava fruit
powders supplementation on physicochemical and sensorial
characteristics of the obtained biscuit-type cookies.
Materials and Methods
Raw Material
Residues from red guava (Psidium guajava L.) and cashew
apple (Anacardium occidentale L) pulp extraction were
used to obtain fruit powders. The fruits were obtained
from plantations in the state of Ceará, Brazil, during the
2005 year. The residues were washed with water, placed in
polyethylene bags and stored in an industrial freezer at
-18°C. For drying experiments, the residues were thawed at
room temperature (23°C), cut in small pieces of approxi-
mately 1.0×1.0 cm and placed in 9 cm Petri dish for drying
process. The samples were dried in a vacuum stove at 60±
65°C during 16 h until the final moisture attained 6.5% and
4.0% for cashew and guava, respectively. After drying, the
residues were left to cool in desiccators and then ground in
a domestic blender at low velocity for 10 min. Afterwards
the material was sieved in order to obtain a powder with an
average particle size of 65μm. The obtained fruit powders
were placed in glass recipients covered by aluminum and
PVC film and stored at room temperature (23 ºC) for
further formulation of biscuit-type cookies. The physico-
chemical and chemical characteristics of obtained guava
and cashew apple fruit powders are shown in Table 1.
Cashew apple fruit powder Guava fruit powder
7.63 11.47
3.70 14.05
3.26 24.29
1.42 1.53
6.52 4.07
3,97 4.49
1.36 0.97
40.38 12.97
30.60 8.44
n.f 0,26
30.60 8.69
38.33 19.57
Plant Foods Hum Nutr (2009) 64:153–159 155

Making the Cookies
The cookies were made according to the AACC [11]
‘‘sugar-snapcookie’’ method No. 10-50D with some
modifications. In all cases, the products contained 5 g,
10 g, 15 g and 20 g/100g of guava and cashew apple
powders in relation to wheat flour content. Ingredients
were blended in a mixer (Hobart C- 100) and kneaded
with an electric laminator to achieve a gradual reduction
of thickness using a standard 1.3 mm steel matrix. The
dough was then shaped into cookies and baked. Baking
was done on an electric oven (Hypo- HF4B, 7Hw, 20A,
220v) at 150°C for 15 min (5 g and 10 g/100 g of fruit
powder) or 20 min (15 g and 20 g/100 g of fruit powder).
Once baked, the cookies were allowed to cool down
during 30 min and stored in a polypropylene container
with hermetic cover. The processing was performed three
times. Table 2 shows the composition of the biscuit-type
cookies, supplemented with different percentages of guava
and cashew apple powders.
Physicochemical Analysis
Moisture, pH, protein, lipid and total ash content were
determined according to the official methods of the AOAC
[12]. Soluble alimentary fibre (SAF) and insoluble alimen-
tary fibre (IAF) were measured following the method of
Prosky et al. [13]. Total alimentary fibre (TAF) was
calculated by adding IAF (insoluble alimentary fibre) and
SAF (soluble alimentary fibre) as recommended by
Gourgue et al. [14]. All analyses were performed in
triplicate.
Sensory Test
The sensory test was carried out 4 days after the biscuits
were made. One hundred and two untrained judges
evaluated flavour, texture, and global appearance. A 1–9
hedonic scale was used to evaluate the samples as described
by Peryam and Pilgrim [15] in which a score of 1 represents
the attributes most disliked and a score of 9 represents the
attributes most liked. Scores around 5 are considered
acceptable.
Statistical Analysis
Results were subjected to analysis of variance (ANOVA),
regression analysis and the treatment means were compared
using the Tukey’s HSD test at a significance level of P ≤0.05.
All analyses were performed using procedures of the SAS
[16] 9.1 version.
Results and Discussion
Physicochemical Characteristics of Biscuit-Type Cookies
Supplemented With Cashew Apple and Guava Fruit
Powders
There were no significant differences ( p>0.05) in relation
to moisture content in both types of biscuits made with
different percentages of fruit powders (Fig. 1a, b). The
moisture content values of the biscuits made with cashew
apple (4.9%) and guava fruit powders (4.1%) were higher
than 2.0%. Smith [9] establishes that total moisture content
for biscuits should not exceed 14% (p/p) and that 5% is the
best. Our results highlighted that cashew apple cookies that
contained lower TAF showed higher moisture content.
Therefore, there was no general correlation between higher
moisture content, which is mainly found in fruits with high
TAF that is ascribable to high water-holding capacity of
fruit alimentary fibre. In this study this fact could be
attributed to the difference in composition on insoluble and
soluble fibres of the fruits. According to Lima et al. [17] the
cashew apple fibres have a soluble fibre level of 61.21%
and guava fruit only have 14.32%.
The pH of the both cookies significantly decreased
(p≤0.05) with the fruit powder supplementation (Fig. 2a, b).

Table 2 Cookies composition

supplemented with different Ingredients (g/100g) Levels of substitutions
percentages of guava and
cashew apple powders Control 5 g/100 g 10 g/100 g 15 g/100 g 20 g/100 g

Wheat flour (g) 225.00 213.75 202.50 191.25 180.00

Sugar (g) 100.00 100.00 100.00 100.00 100.00
Invert sugar (mL) 20.00 20.00 20.00 20.00 20.00
Hydrogenated vegetal fat (g) 60.00 60.00 60.00 60.00 60.00
Distilled water (mL) 40.00 40.00 40.00 40.00 40.00
Chemical flour (g) 4.50 4.50 4.50 4.50 4.50
Salt (g) 2.10 2.10 2.10 2.10 2.10
Fruit powder (g) - 11.25 22.50 33.75 45.00
156 Plant Foods Hum Nutr (2009) 64:153–159

a a
= 4,9

Total dietary fibre (g/100g)

6,00 y^ = 0,17x + 3,29 R2 = 0,9952
4,2
Moisture (g/100g)

5,00
4
4,00
3,8
3,00 3,6
2,00 3,4
1,00 3,2
0,00 3
0 5 10 15 20 0 5 10 15 20
level of cashew apple powder (%) level of cashew apple powder (%)

b b
= 4,1
y^ = 1,223x + 2,227

Total dietary fibre (g/100g)

5,00 10
R2 = 0,9999
Moisture (g/100g)

4,00 8

3,00 6
2,00
4
1,00
2
0,00
0 5 10 15 20 0
level of guava fruit powder (%) 0 5 10 15 20
level of guava fruit powder (%)
Fig. 1 Moisture values of biscuit-type cookies supplemented with
different percentages of cashew apple a and guava fruit powder b. All Fig. 3 Total dietary fibre values of biscuit-type cookies supplemented
data were expressed as a mean of each fruit powder percentage. with different percentages of cashew apple a and guava fruit powder
Symbol ‘♦’ denotes: significant at 5% b. All data were expressed as a mean of each fruit powder percentage.
Symbol ‘♦’ denotes: significant at 5%

a a
7,2 = 7,11 - 0,032 .conc R2 0,9730 20,00
Protein (g/100g)

7,0 y^ = 12,6
15,00
6,8
pH

6,6 10,00
6,4
5,00
6,2
6,0 0,00
0 5 10 15 20 0 5 10 15 20
level of cashew apple powder (g/100g)
level of cashew apple powder (%)
b
7,2 = 7,00 - 0,0206.conc R2 = 0,7579 b y^ = 9,88 + 0,91.conc R2 = 0,8427
35,00
Protein (g/100g)

7,0 30,00
25,00
6,8
20,00
pH

6,6 15,00
10,00
6,4 5,00
6,2 0,00
0 5 10 15 20 0 5 10 15 20
level of guava fruit powder (%) level of guava fruit powder (%)

Fig. 2 pH values of biscuit-type cookies supplemented with different Fig. 4 Protein values of biscuit-type cookies supplemented with
percentages of cashew apple a and guava fruit powder b. All data different percentages of cashew apple a and guava fruit powder b. All
were expressed as a mean of each fruit powder percentage .Symbol ‘♦’ data were expressed as a mean of each fruit powder percentage.
denotes: significant at 5% Symbol ‘♦’ denotes: significant at 5%
Plant Foods Hum Nutr (2009) 64:153–159 157

a y^ = 1,1 a
1,50 15,50
y^ = 15,4

Lipid (g/100g)
15,45
Ash (g/100g)

1,00 15,40
15,35
15,30
0,50
15,25
15,20
0,00 15,15
0 5 10 15 20 0 5 10 15 20
level of cashew apple powder (%) level of cashew apple powder (%)
b 1,40
^
y = 1,2 b 17,00
y^ = 16,1
1,20
Ash (g/100g)

16,50

Lipid (g/100g)
1,00
0,80 16,00
0,60
0,40 15,50
0,20
0,00 15,00
0 5 10 15 20
14,50
level of guava fruit powder (%) 0 5 10 15 20

Fig. 5 Ash values of biscuit-type cookies supplemented with different level of guava fruit powder (%)
percentages of cashew apple a and guava fruit powder b. All data
were expressed as a mean of each fruit powder percentage. Symbol ‘♦’ Fig. 6 Lipid values of biscuit-type cookies supplemented with
denotes: significant at 5% different percentages of cashew apple a and guava fruit powder b.
All data were expressed as a mean of each fruit powder percentage.
Symbol ‘♦’ denotes: significant at 5%
The pH values of both types of biscuits were higher than 6.0,
being considered non acidic food products. Our results are in day−1), as recommended by FAO⁄WHO [19]. Total alimen-
agreement with results reported by de Souza et al. [18], tary fibre values of both types of cookies ranged from 3.53
which found pH of 6.32 and 6.56 in cookies supplemented to 8.54 g (100 g)−1. These levels were within the range
with Brazil cashew kernel flour and sugar and unsweetened reported for high-fibre cookies [20, 21] and higher than the
cookie without Brazil cashew kernel flour (control), respec- levels reported for other cookies [18, 22]. The highest TAF
tively. Smith [9] suggested that pH is an important parameter level (8.54%) was found in guava fruit cookie and such
associated to cookies flavour. discrepancy may be due to a possible different fruit
The TAF content of both cookies significantly increased ripening stage and variable characteristics of the cultivars
(p≤ 0.05) with the level (5%, 10%, 15%, and 20%) of used in this study. Fruit TAF concentrates have, in general,
incorporation of fruit powders (Fig. 3a, b). In both cases, better nutritional quality than those found in cereals,
the dough containing highest fruit powder levels showed because of their significant contents of associated bioactive
the highest moisture content (data not shown) due to the compounds (flavonoids, carotenoids, etc.) and more bal-
high water absorption capacity of staple fibres. anced composition (higher overall fibre content, greater
In this study the TAF values of both biscuits were higher SAF/IAF(soluble alimentary fibre/insoluble alimentary fi-
when compared to those found in bakery products ber) ratio, water and fat-holding capacities, lower metabolic
described in the literature. The consumption of 100 g energy value, and phytic acid content) [23].
day−1 of these cookies would represent around 20% of the There were significant differences (p≤0.05) in protein
recommended daily requirement for dietary fibre (25 g level of the supplemented guava fruit cookies proportional to
Table 3 Resume of analysis
of variance and analysis Source DF Mean Square
of regression of the sensorial
parameters of fruit cookies Taste Texture Global appearance
with cashew apple
Concentration 4 15.75* 30.03* 23.57*
Error 505 2.70 3.20 2.69
Linear model 1 46.59* 94.21* 72.53*
LOF 3 5.48ns 8.64* 7.25*
*Significant differences Quadratic model 2 - 49.97* 36.37*
(p ≤ 0,05); ns non significant LOF 2 - 11.78* 10.77*
differences (p>0.05); DF: degree Variation coefficient (%) 23.1 26.1 23.2
of freedom ; LOF: lack of fit
158 Plant Foods Hum Nutr (2009) 64:153–159

Table 4 Resume of analysis

of variance and analysis Source DF Mean Square
of regression of the sensorial
parameters of the fruit cookies Taste Texture Global appearance
with guava
Concentration 4 51.07* 35.50* 36.41*
Error 502 3.09 5.03 3.25
Linear model 1 182.70* 62.90* 117.33*
*Significant differences LOF 3 7.19ns 26.37* 9.44*
(p ≤ 0,05);
ns
non significant differences Quadratic model 2 - 47.46* 66.42*
(p>0.05); LOF 1 - 23.55* 6.40*
DF: degree of freedom; Variation coefficient (%) 52.26 53.55 51.35
LOF: lack of fit

the level of fruit powder addition (Fig. 4b). Contrarily,
cashew apple cookies did not show significant differences (p
>0.05) (Fig. 4a). This finding could be related to the addition
of guava fruit powder which contains seed storage protein to
wheat flour that increased the protein content. The highest
protein content was found in guava fruit cookies supple-
mented with 20g/100g of guava fruit powder (27.03%)
compared to cashew apple cookies at the same fruit powder
level (12.6%). Bernardino-Nicanor et al. [24] working on
fractionation and characterization of guava seed storage
levels, respectively; although, the incorporation of fruit
powders produced slightly dark products. Larrea et al. [20]
and Arora and Camire [25] found an increase of texture in
cookies proportional to the amount of extruded orange pulp
a 9,0
8,0
7,0
Sensory score

protein found that the guava seed could be an alternative 6,0

source of protein for human and animal consumption. 5,0
There were no significant (P>0.05) differences in the
4,0
total ash content in both type of cookies supplemented with
3,0
different levels of fruit powders (Fig. 5a, b). The ash
2,0
content found in the cookies was higher than that reported
1,0
for conventional cookies [18, 22]. 0 5 10 15 20
Addition of fruit powders did not cause a significant level of cashew apple fruit powder (%)
increase in lipid content of cookies (p>0.05) (Fig. 6a, b).
◊ flavour y^ = 7,5392 - 0,0428x R2 = 0,739
Higher lipid content (16.10%) was observed in cookies
texture y^ = not adjusted
supplemented with guava powder and it could be attributed
∆ global appearance y^ = not adjusted
to the seeds presence in the fruit residues. Thus, the guava
powder could be an alternative source of lipid. b 9,0
8,0
Sensory Test 7,0
Sensory score

6,0
The statistical evaluations of sensory properties of cashew 5,0
apple and guava biscuit-type cookies are given in Tables 3 4,0
and 4 and Fig. 7a, b, respectively. There were significant 3,0
differences (p≤0.05) in relation to the sensorial attributes in 2,0
both biscuit-type cookies when the level of fruit powder
1,0
supplementation increase. The cookies with 20 g/100 g 0 5 10 15 20
guava fruit powder had the highest hedonic rating for all level of guava fruit powder (%)
sensorial attributes (7.95), differing statistically from other ◊ flavour y^ = 6,0838 + 0,0834x R2 = 0,894
formulations and in discordance with studies that revealed texture y^ = not adjusted
the Brazilian like foods with little or no fibre addition. On ∆ global appearance y^ = not adjusted
the contrary, biscuits with 20 g/100 g cashew apple powder
showed low scores for all sensorial parameters. In a general Fig. 7 Sensory quality evaluation of biscuit-type cookies supple-
mented with different percentages of cashew apple a and guava fruit
way, a ‘‘very good’’ global appearance (“most liked”) has
powder b using a 1-9 hedonic scale described by Peryam and Pilgrim
been achieved for biscuits prepared with guava fruit and [15] (see Material and Methods for Hedonic scales scores). All data
cashew apple powders at 20 g and 15 g/100g substitution were expressed as a mean of each fruit powder percentage
Plant Foods Hum Nutr (2009) 64:153–159
and oat flour, respectively, which supports in part the
present findings. Nevertheless, it was observed in cashew
apple biscuits a decreasing in sensorial characteristics
proportional to the amount of fruit powder addition.
Conclusions
This study shows that pH, fibre and protein content were
significantly affected by fruit powders substitution levels
during the biscuit-type cookies process. However, the
results suggest that guava and cashew apple waste from
fruit juice industry can be useful to prepare cookies with
good acceptability among consumers. Biscuits with substi-
tution levels at 15 (cashew apple) and 20 g/100g (guava
fruit) powders in relation to wheat flour content had higher
preference levels for the sensorial attributes which were
higher than the controls. Therefore, the fruit powders
addition in biscuit-type cookies formulation seems to be
better suited for cookie process and enrichment, since it is
possible to use them as partial ingredients for wheat flour
substitution as well as functional ingredients in formulated
foods, such as cookies with increase total alimentary fiber
(TAF) with levels up to 9 g and still produce cookies within
the standards.
Acknowledgments We appreciate the economic support from
National Council for Scientific and Technological Development
(CNPq). We thank Scientific and Technological Development Support
Foundation from Ceará (FUNCAP) for granting the first author a
graduate scholarship.
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