title: Use of agroindustrial wastes (açai fiber and glycerol) in the preparation of cookies.
abstract: The aim of this study was to assess the effect of adding industrial byproducts (açai fiber and glycerol) on the physical, physicochemical, and sensory properties of cookies. The statistical analysis showed that only the parameters of water content and water activity are significantly influenced by the amount of açai fiber added and by the fiber's particle size. Through sensory analysis of crispness and the flavor, it was found that the best percentage of açai fiber and the best particle size added to the cookie formulation were 10 % and +28 mesh, respectively. From this result, another sensory analysis was performed to evaluate the effect of glycerol over the texture of the cookies. Acceptance indices for the crispness and flavor above 70 % were observed, indicating the possibility for industrial exploitation. Cookies with added industrial byproducts may be considered a source of fiber, as they contain 6 g/100 g fiber.
authors.affiliation: College of Food Engineering, Federal University of Pará, Rua Augusto Corrêa, n. 1, Guamá, 66075-900 Belém, PA Brazil ; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos; Instituto de Tecnologia (ITEC), Universidade Federal do Pará, Rua Augusto Corrêa, no. 1, Guamá, 66075-900 Belém, PA Brazil.
authors.forename: Helena
authors.initials: H
authors.lastname: Lima
authors.affiliation: College of Food Engineering, Federal University of Pará, Rua Augusto Corrêa, n. 1, Guamá, 66075-900 Belém, PA Brazil ; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos; Instituto de Tecnologia (ITEC), Universidade Federal do Pará, Rua Augusto Corrêa, no. 1, Guamá, 66075-900 Belém, PA Brazil.
authors.forename: Nádia Cristina Fernandes
authors.initials: NC
authors.lastname: Corrêa
authors.affiliation: Departament of Agroindustrial Technology, State University of Pará, Rua Enéas Pinheiro, n. 2626, Marco, 66095-100 Belém, PA Brazil ; Departamento de Tecnologia Agroindustrial, Universidade do Estado do Pará, Rua Enéas Pinheiro, n. 2626, Marco, 66095-100 Belém, PA Brazil.
authors.forename: Orquidea
authors.initials: O
authors.lastname: Santos
authors.affiliation: College of Food Engineering, Federal University of Pará, Rua Augusto Corrêa, n. 1, Guamá, 66075-900 Belém, PA Brazil ; Programa de Pós-graduação em Ciência e Tecnologia de Alimentos; Instituto de Tecnologia (ITEC), Universidade Federal do Pará, Rua Augusto Corrêa, no. 1, Guamá, 66075-900 Belém, PA Brazil.
authors.forename: Lúcia
authors.initials: L
authors.lastname: de Fátima Henriques Lourenço
keywords: Biodiesel; Dietary fiber; Euterpe oleracea Mart