Abstract
The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen’s self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.
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Funding
The authors are grateful for the financial support of: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Procad 8881.068456/2014-01, CAPES, Brazil), Conselho Nacional de Desenvolvimento Científico e Tecnológico (Bolsas de Produtividade em Pesquisa 302259/2018-0, 302699/2019-8, CNPq, Brazil), Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB), Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), State University of Southwest Bahia (UESB, Itapetinga, Bahia, Brazil) and Federal University of Lavras (UFLA, Lavras, Minas Gerais, Brazil).
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de Barros, H.E.A., Natarelli, C.V.L., de Carvalho Tavares, I.M. et al. Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods. Food Bioprocess Technol 13, 1566–1578 (2020). https://doi.org/10.1007/s11947-020-02495-w
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DOI: https://doi.org/10.1007/s11947-020-02495-w