01653naa a2200253 a 450000100080000000500110000800800410001902400550006010000240011524501880013926000090032750000350033652007420037165300230111365300220113665300220115865300380118065300250121870000240124370000250126770000210129270000340131377300520134721400042022-03-23       2022    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/15428052.2022.20346942DOI1 aCAMPOS, C. de M. F.  aNutritional and Functional Characteristics of Whole-grain Cookies with Added Gurguéia Nut (Dipteryx Lacunifera Ducke) and Soursop Residue (Annona Muricata L.).h[electronic resource]  c2022  aPublished online: 13 Feb 2022.  aThe objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) had greater acceptance and preference. Proximate composition, microbiological, and bioactive compound analyses were performed for WC2 and SC. WC2 exhibited higher levels of proteins, lipids, ash, total phenolics, condensed tannins, vitamin C, and antioxidant activity, with lower carbohydrate content and equivalent energy. In the microbiological analysis, the cookies were shown to be adequate for consumption. Cookies produced with regional raw materials proved to be a healthier option.  aAnálise sensorial  aBiscoito integral  aFrutas do cerrado  aResíduo de castanha de Gurguéia  aResíduo de graviola1 aSOARES, A. K. de O.1 aGONÇALVES, M. F. B.1 aHASHIMOTO, J. M.1 aMOREIRA-ARAÚJO, R. S. dos R.  tJournal of Culinary Science & Technology, 2022.