INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view.


INTRODUCTION
Seriguela, one of the most cultivated species of the genus Spondias, is a very perishable tropical fruit that stands out for its exotic flavor and excellent market acceptance.the growing demand for processed tropical fruits has caused many agribusinesses to operate in northeastern Brazil, and there is a market demand for quality fruits.there has been a growing interest of fruit growers and agribusinesses in the cultivation of Spondias species, which confirms the agro-socioeconomic potential of these species (AStUDILLO et al., 2014).However, it is estimated that, after processing, about 40% of the production of these fruits are considered residues composed of pulp, peel and seed remnants, which are commonly discarded, reflecting one of the greatest problems of Brazil today which is food waste (HENRIQUE et al., 2013).
Food waste is a very common practice in the world culture and although fruit waste is not part of the eating habits of most populations, they can be used as raw material for the production of food, perfectly capable of being included in human feed, both for their nutritional value and for the low cost of preparations (GIROttO et al., 2015).
Antioxidant substances with functional potential are mainly concentrated in fruit skin and seeds, such as phenolic compounds and vitamin C. Accordingly, various fruit wastes rich in fiber and micronutrients have been added to cookies in order to make them more nutritious (FERRREIRA et al, 2015;. PINELI et al, 2015.).
In this context, this study aimed to produce, characterize and use seriguela fruit residue flour (Spondias purpurea L.) in the processing of cookies, evaluating their nutritional quality and microbiological and sensory acceptance, resulting in full utilization of the fruit and consequent reduction of food waste.

Characterization of seriguela residue flour (Spondias purpurea L.)
Approximately 6 kg of mature seriguela (Spondias purpurea L.) were purchased in the City Market of João Pessoa -PB, which were collected in Itabaiana, semiarid region of Paraiba between January and February 2014.Fruits were selected in the same maturation stage and without injuries, then, fruits were soaked in chlorine solution for 15 min, manually pulped and peels, pulp and seeds were separated.the yield of fruit fractions was calculated through direct gravimetry.thereafter, peel and seeds were dried in an oven with forced air circulation at temperature of 70 ° C for a period of 24 h for seeds and 30 h for peels.After drying, they were ground in Solab mill SL -31 and sieved (8 mesh) to obtain homogeneous flour.Then, yield was calculated and the flour was packed in polyethylene bags and kept at room temperature (26°C) until analysis and use in the preparation of cookies.Seriguela residue flour was submitted to analyses of acidity, pH, water activity, chemical composition and ascorbic acid (AOAC, 2006), which were performed in three replicates.

Preparation and characterization of cookies
Four different types of cookies were produced and characterized: control cookie with 100% wheat flour (CC) and three experimental groups, with partial replacement of flour by 10% (CS1), 20% (CS2) and 30% (CS3) of seriguela residue flour, keeping constant the amounts of the other ingredients in all formulations, which were purchased in the local market (table 1).
the mixture of dry ingredients was carried out, followed by the addition of wet ingredients and finally the yeast, as recommended by Borges et al. (2006).the jam formulation was made from the seriguela pulp and sugar in the ratio 1: 2, respectively.Cookies were analyzed for their chemical composition and ascorbic acid content (AOAC, 2006), with a completely randomized design with three replications.

Yield and cost of cookies
to determine the yield of seriguela residue flour and prepared cookies, samples were weighted at room temperature before and after the drying process of flour in the pre-and post-cooking period of cookies.the cost of ingredients used in the processing of cookies was calculated based on price survey in supermarkets of João Pessoa -PB, in February 2014.

Microbiological analysis
the microbiological control of cookies included the counts of total and fecal coliforms, mold plates and yeast, which followed the analytical methods proposed by the American Public Health Association and the detection of Salmonella spp.(APHA, 2001), being performed in three replicates.

Sensory analysis
Sensory analysis of cookies was carried out in individual booths, with 100 potential consumers who were recruited by availability to participate, habit of consuming cookies and seriguela fruits.the sensory panel was composed of 58% of female individuals, 70% aged 20-26 years and 71% were undergraduate students.Affective tests (acceptance, preference and ordering) were used in the experiment with a completely randomized design, four treatments (CC, CS1, CS2 and CS3) evaluated in single session.
tests for evaluation of attributes color, appearance, aroma, flavor, texture and overall acceptance were performed using a 9-point hedonic scale (1 = extremely disliked, 9 = liked extremely) as well as purchase intent and preference for ordering among samples (MEILGAARD et al., 1988), using sensory record.In all tests, samples were served at usual consumption temperature (26°C) in plastic dishes properly coded with three-digit random numbers accompanied by a glass of mineral water for rinsing the mouth between assessments.

Statistical analysis
Microbiological control data were expressed in the exponential function and converted to the logarithmic function to base 10 CFU -colony forming unit.Statistical analysis for the chemical composition and sensory acceptance of cookies was performed using the statistical program (Sigma Stat version 3.1), and averages were compared by analysis of variance (ANOVA) and tukey's test at 5% significance level.

RESULTS AND DISCUSSION
From 2 kg of seriguela, 56% pulp, 20% peel and 24% seeds were obtained, then the residue consisting of peel and seeds represented 44% relative to the total weight of the fruit.After drying and grinding, 331 g of seriguela residue flour were obtained, with yield of 37.78%.
Seriguela residue flour showed considerable content of carbohydrates (71.77 ± 0.24%) and high total caloric value (313.21 ± 0.83 kcal / 100g).the low pH (3.17 ± 0.02) and acidity (0.31 ± 0.19%) indicate a slightly acidified product.It was observed that the seriguela residue flour presents a significant content of ascorbic acid (57.99 ± 0.62 mg / 100 g) and fibers (12.82 ± 0.08%), which confirms its nutritional potential.Low moisture content (8.48 ± 0.02%) and water activity (0.62 ± 0.00) were also observed.the results obtained for ash, proteins and lipids were 1.84 ± 0.13% 3.94 ± 0.04% and 1.15 ± 0.03%, respectively.the percentage of dietary fiber found in seriguela residue flour prepared in this study (12.82 ± 0.08%) is below values found by Ferreira et al. (2015) in flour from residue obtained from a mixture of fruits -orange, melon and passion fruit and vegetables -lettuce, squash, taro, mint, spinach, carrot, cucumber and rocket (21.52 ± 1.61%); however, it allows classifying it as a food of high fiber content, as recommended by Resolution RDC No. 54 of November 12, 2012, as it features fiber content higher than 3 g / 100 g of product (BRAZIL, 2012).The consumption of foods rich in fiber is associated with the prevention of diseases such as diverticulitis, colon cancer, obesity, cardiovascular problems, diabetes and reduction of serum lipid levels (GONZALEZ-ANtON et al., 2015).
the vitamin C content represented by ascorbic acid in seriguela residue flour (57.99 ± 0.62 mg / 100 g) was below values found by Fracassetti et al. ( 2013) for camu-camu seed and peel flour (Myrciaria dubia) (4007.95mg / 100 g).However, 15 g of seriguela residue flour meet 19.33% of the Recommended Daily Intake (RDI) of vitamin C for adults, 15.82% recommendations for pregnant women and supply approximately 12.43% the needs of nursing mothers, which correspond to 45, 55 and 70 mg / day, respectively (BRAZIL, 2005;FAO;WHO, 2001).These comparisons confirm the nutritional potential of the flour produced, since vitamin C is an antioxidant compound capable of neutralizing free radicals and preventing certain diseases such as cancer, cataracts, cerebral diseases, renal diseases and rheumatoid arthritis (PERAMAYIAN et al. 2014).
there was a significant increase of approximately three times the level of vitamin C and 80 times the fiber content between control cookie (BC1) and cookie prepared with 30% seriguela residue flour (CS3), which adds increasing nutritional value to cookies (table 2).
Cookies made with seriguela residue flour showed decreased fat content and results lower to those found by Pineli et al. (2015) in cookies made with baru residue flour (11.84%).
It was observed that the higher the percentage of residue flour used, the greater the mass yield and therefore the amount of cookies produced, as well as lower the manufacture cost (table 3).
Cookies produced with different seriguela residue flour concentrations showed adequate microbiological quality for human consumption, with <3.0 MPN / g total and thermotolerant coliforms, <3.5 x 10¹ CFU / g for count of mold plates and yeast and absence / 25g for Salmonella spp., being consistent Control cookies (CC) and those added of 10% seriguela residue flour (CS1) obtained the highest sensory scores for flavor and texture, corresponding to hedonic scale "liked moderately" (table 4).
Sensory scores attributed to appearance, flavor, color, aroma and texture of cookies produced with the addition of 30% seriguela residue flour (CS3) obtained higher sensory scores compared to cookies made from flour with 15% umbu residue (5.89; 5.35; 5.51; 5.82; 6.27, respectively), and also using a 9-point hedonic scale (ABUD;Narain, 2009).the results obtained in this study for parameters flavor and overall acceptance were also higher than those determined by Piovesana et al. (2013), who developed cookies enriched with oat and grape residue flour, obtaining values of 6.53 and 6.86, respectively.
Potential consumers of cookies added of seriguela residue flour reported that they "would maybe buy" the products, a result similar to the purchase intent obtained in the study by Piovesana et al. (2013), who developed cookies enriched with oat and grape residue flour.These cookies had average purchase intent equivalent to three points (maybe buy), taking into account also a 5-point hedonic scale.
Control cookies (CC) and those added of 10% seriguela residue flour (CS1) were the most preferred among tasters (Table 5), reflecting the sensory scores given to each attribute evaluated, as well as purchase intent shown by tasters.
the results corroborate the strong tendency of industries and researchers to add nutritional value to cookies because, for being a low-cost product, can be easily consumed by lower economic and social classes.Therefore, the use of seriguela residue flour can be an effective and low-cost alternative for the preparation of food products such as sweet cookies or snacks, cereal bars and bread, which is in line with previous studies that also used fruit residues (FERREIRA et al, 2015;MENON et al, 2015;PINELI et al, 2015), since there is a high generation of fruit residues with no commercial value, but with significant nutritional aspects, potential health benefits, being also important from the point of view of environmental sustainability.

TABLE 1 -
Formulations of three types of cookies with different seriguela residue flour concentrations .

TABLE 2 -
Physical and chemical variables of control cookies and those added of different seriguela residue flour concentrations.

TABLE 3 -
Yield and cost of ingredients used in the processing of control cookies and those added of different seriguela residue flour concentrations.Calculation based on the cost of ingredients used in the formulations of cookies.CC -Control cookies; CS1 -cookies added of 10% seriguela residue flour; CS2 -cookies added of 20% seriguela residue flour; CS3 -cookies added of 30% seriguela residue flour. *

TABLE 4 -
Sensory acceptance and purchase intent of cookies added of different seriguela residue flour concentrations.Mean ± standard deviation with different letters in the same row differ by the tukey test (p <0.05).CC -Control cookies; CS1 -cookies added of 10% seriguela residue flour; CS2 -cookies added of 20% seriguela residue flour; CS3 -cookies added of 30% seriguela residue flour.