<i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation
<i>Terminalia catappa</i> (tropical almond) represents an underutilized resource with potential applications in functional food development. This study investigated the technological properties and bioactive characteristics of <i>T. catappa</i> kernel flour and its applicatio...
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MDPI AG
2024-12-01
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| author | Audrey Vingadassalon Ewa Pejcz Agata Wojciechowicz-Budzisz Remigiusz Olędzki Kristy Groton Guylene Aurore Joanna Harasym |
| author_facet | Audrey Vingadassalon Ewa Pejcz Agata Wojciechowicz-Budzisz Remigiusz Olędzki Kristy Groton Guylene Aurore Joanna Harasym |
| author_sort | Audrey Vingadassalon |
| collection | DOAJ |
| description | <i>Terminalia catappa</i> (tropical almond) represents an underutilized resource with potential applications in functional food development. This study investigated the technological properties and bioactive characteristics of <i>T. catappa</i> kernel flour and its application in cookie formulation. The research examined the techno-functional properties, pasting behavior, and bioactive profile of <i>T. catappa</i> flour and its blends with different sweeteners (erythritol and cane sugar at 5% and 15% concentrations). Cookies were formulated using optimized ingredients, and their quality parameters were evaluated through physical, chemical, and sensory analyses. <i>T. catappa</i> flour demonstrated significant water holding capacity (4.48 g H<sub>2</sub>O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). The addition of sweeteners influenced pasting properties, with higher concentrations generally reducing peak viscosity and pasting temperature. Developed cookies exhibited stable water activity (0.294–0.320) over one month of storage and contained substantial dietary fiber (5.018 g/100 g). Sensory evaluation revealed superior acceptability for thicker (10 mm) cookies, particularly in texture and appearance attributes. This study establishes <i>T. catappa</i> kernel flour as a promising functional ingredient for gluten-free bakery applications, offering both technological functionality and bioactive properties suitable for health-conscious product development. |
| format | Article |
| id | doaj-art-86d2e7d5f4fd425897e27c437b1f117c |
| institution | OA Journals |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-86d2e7d5f4fd425897e27c437b1f117c2025-08-20T01:55:28ZengMDPI AGApplied Sciences2076-34172024-12-0114231120110.3390/app142311201<i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies FormulationAudrey Vingadassalon0Ewa Pejcz1Agata Wojciechowicz-Budzisz2Remigiusz Olędzki3Kristy Groton4Guylene Aurore5Joanna Harasym6Campus de Fouillole, Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, FranceDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, PolandCampus de Fouillole, Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, FranceCampus de Fouillole, Université des Antilles, COVACHIM M2E (EA 3592), UFR SEN, F-97110 Pointe-à-Pitre, FranceDepartment of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wroclaw, Poland<i>Terminalia catappa</i> (tropical almond) represents an underutilized resource with potential applications in functional food development. This study investigated the technological properties and bioactive characteristics of <i>T. catappa</i> kernel flour and its application in cookie formulation. The research examined the techno-functional properties, pasting behavior, and bioactive profile of <i>T. catappa</i> flour and its blends with different sweeteners (erythritol and cane sugar at 5% and 15% concentrations). Cookies were formulated using optimized ingredients, and their quality parameters were evaluated through physical, chemical, and sensory analyses. <i>T. catappa</i> flour demonstrated significant water holding capacity (4.48 g H<sub>2</sub>O/g DM) and notable antioxidant activity in both aqueous and ethanolic extracts (DPPH: 1.95–3.35 mg TE/g DM). The addition of sweeteners influenced pasting properties, with higher concentrations generally reducing peak viscosity and pasting temperature. Developed cookies exhibited stable water activity (0.294–0.320) over one month of storage and contained substantial dietary fiber (5.018 g/100 g). Sensory evaluation revealed superior acceptability for thicker (10 mm) cookies, particularly in texture and appearance attributes. This study establishes <i>T. catappa</i> kernel flour as a promising functional ingredient for gluten-free bakery applications, offering both technological functionality and bioactive properties suitable for health-conscious product development.https://www.mdpi.com/2076-3417/14/23/11201<i>Terminalia catappa</i>tropical almondseaside almondIndian almondSingapore almondgluten-free cookies |
| spellingShingle | Audrey Vingadassalon Ewa Pejcz Agata Wojciechowicz-Budzisz Remigiusz Olędzki Kristy Groton Guylene Aurore Joanna Harasym <i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation Applied Sciences <i>Terminalia catappa</i> tropical almond seaside almond Indian almond Singapore almond gluten-free cookies |
| title | <i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation |
| title_full | <i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation |
| title_fullStr | <i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation |
| title_full_unstemmed | <i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation |
| title_short | <i>Terminalia catappa</i> Kernel Flour Characterization as a Functional and Bioactive Ingredient for Cookies Formulation |
| title_sort | i terminalia catappa i kernel flour characterization as a functional and bioactive ingredient for cookies formulation |
| topic | <i>Terminalia catappa</i> tropical almond seaside almond Indian almond Singapore almond gluten-free cookies |
| url | https://www.mdpi.com/2076-3417/14/23/11201 |
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