Development of cookies from agroindustrial by-products

Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber that presented 5.15% and 28.42%, respectively. The result obtained from this study shows a suitable product for consumption for microbiological as well as nutritional point of view.

摘要：本研究旨在评估将经干燥、粉碎处理得到的干葡萄果渣（dry grape marc）与蒸谷米糠（parboiled rice bran）应用于曲奇生产的可行性。研究对上述副产物的水分、蛋白质、粗脂肪、碳水化合物、膳食纤维及灰分含量进行了表征，同时测定了其吸水指数、水溶解度与酸度。本研究通过调整副产物替代小麦粉的添加比例，制备了多组曲奇配方，并对所制备的曲奇样品开展了微生物学检测与感官评价。其中认可度最高的配方添加了5%葡萄果渣粉与10%蒸谷米糠。对该高认可度曲奇的理化分析显示，其蛋白质与膳食纤维含量分别为5.15%与28.42%，这两项指标尤为优异。本研究结果表明，该产品在微生物安全性与营养学层面均符合食用要求。