Elaboração e caracterização de biscoitos tipo cookies adicionados de ingrediente funcional à base de cascas de manga

Abstract

This study aimed to develop cookie-type biscuits incorporating mango peel flakes (MPF), obtained through drum drying, and to evaluate their physicochemical, antioxidant, structural, mechanical, and sensory characteristics. Formulations with 2.5% (F1) and 5% (F2) of MPF showed an increase in total phenolic content and higher antioxidant activity as measured by the DPPH and ABTS methods, highlighting the functional potential of the flakes. In the texture analysis, an increase in MPF concentration resulted in greater hardness and breaking force, especially in formulation F2, indicating a significant impact on the mechanical structure of the cookies. Additionally, the inclusion of MPF reduced the diameter and increased the height of the biscuits, modifying their final morphology. Sensory analysis demonstrated good acceptance of formulation F1, particularly regarding aroma, although the higher concentration of flakes in F2 led to negative perceptions of residual flavor and overly firm texture. The results show that the addition of MPF, in addition to nutritionally enriching the cookies, promotes relevant structural and sensory changes, making it a promising approach for the development of functional products with sustainable appeal.