Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

Abstract

Cookies were prepared by replacing a mixture of brown rice flour (70 %) and corn starch (30 %) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20 %). BEF figured as a potential source of dietary fiber (70.53 g 100 g−1), especially of insoluble fiber (67.50 g 100 g−1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20 % BEF (8.58 to 20.02 g 100 g−1) when compared to control cookie (6.91 g 100 g−1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15 % BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.