Fruits of the Brazilian Cerrado: Possibilities of Uses for the Manufacture of Food Products

Lopes, Ingrid de Souza; Silva, Laiane Vieira da; Gomes, Andressa Rodrigues; Lopes, Flávio Santos; Prudêncio, Cláudia Vieira

doi:10.1590/1678-4324-2024230266

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Brazilian Archives of Biology and Technology

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Review - Food/Feed Science and Technology • Braz. arch. biol. technol. 67 • 2024 • https://doi.org/10.1590/1678-4324-2024230266 copy

Fruits of the Brazilian Cerrado: Possibilities of Uses for the Manufacture of Food Products

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The Cerrado is an important South American biome, with a wide diversity of fruit species, with attractive sensory characteristics and high nutritional value. In this scenario, the industrial production of food products made from Cerrado fruits is a viable alternative to favor their use and commercialization. From this perspective, this study presents an overview of food products made from Cerrado fruits, such as pequi, cagaita, baru, buriti, and caja-manga. Our data indicate that jellies, flours, beverages, and other by-products of Cerrado fruits have similar physical-chemical characteristics to those produced with conventional fruits, in addition to good sensorial acceptability and stability regarding microbiological standards. Therefore, the processing of Cerrado fruits constitutes an interesting alternative for the sustainable use of native fruits and may represent an income alternative for small rural producers, contributing to the protection of biodiversity and biome preservation. However, further research is still needed on the subject, especially with regard to processing practices and product quality.

Keywords:
Native fruits; Sustainability; Production technologies

HIGHLIGHTS

Fruits of the Brazilian Cerrado have potential for use in food products.

Products with Cerrado fruits present sensory acceptability.

Beverages with Cerrado fruits may contain antioxidant compounds.

Fruit/species	Processing options	Main results	Reference
Araticum fruit (Annona montana)	Cutting jams with different concentrations of citric acid, pulp/sugar ratio and passion fruit albedo	FQ - Two optimized versions of the araticum jam (with a citric acid concentration of 1% and pulp/sugar ratios of 60/40 and 40/60) were found to have higher percentages of vitamin C, protein, and fiber.	[¹³13 Aguiar AO. [Processing and utilization of araticum fruit (Annona crassiflora Mart.) in the form of paste-like sweet]. Palmas, Tocantins. Dissertation [Master in Food Science and Technology] - Universidade Federal do Tocantins; 2018.]
Araticum fruit (Annona montana)	Cutting jam	SEN - The jams were well accepted in the sensory analysis.	[¹⁹19 Oliveira TTB, Morais RA, Martins GAS, Marson PG, Teixeira SMF. Processing of fruits of the Cerrado in the form of integrals jellies. Rev Agrarian. 2020b; 13(47): 130-40. Doi: 10.30612/agrarian.v13i47.8958 https://doi.org/10.30612/agrarian.v13i47... ]
Banana ‘pacovan’ (Musa paradisiaca) and Wild passion fruit (Passiflora cincinnata Mast)	Cutting jam with different proportions of pulp, sucrose, pectin and citric acid	SEN - All formulations were well accepted by consumers, with average scores higher than 6.7 in the overall acceptance. The formulation with higher addition of sucrose and lower addition of pectin received the highest score. FQ - The firmer jams had higher acidity and soluble solids values.	[²⁰20 Rybka ACP, Freitas ST. 2014. [Formulations of sweets with 'Pacovan' banana and wild passion fruit]. Research and Development Bulletin. Embrapa Semiarid Technical Report. Petrolina (PE): Embrapa Semiárido; 2014.]
Bocaiuva fruit (Acrocomia aculeata)	Jelly with added passion fruit	FQ - The jelly retained the bioactive compounds from bocaiuva and passion fruit pulp (phenols, tannins, ascorbic acid and carotenoids) in its composition. The values of soluble solids, titratable acidity, pH and total solids were close to those of jellies with other fruits.	[²¹21 Souza RS, Cuellar JP, Donadon JR, Guimarães RCA. [Bioactive compounds in bocaiuva jam with passion fruit]. Multitemas. 2019; 24(57): 79-94. Doi: https://doi.org/10.20435/multi.v0i_.1803 https://doi.org/10.20435/multi.v0i_.1803... ]
Buriti fruit (Mauritia flexuosa)	Conventional jelly with different pulp concentrations	SEN - The formulation with the highest pulp concentration (100g of pulp for 350g of water) showed the highest sensory acceptability. FQ - There was stability of the physicochemical characteristics of the formulation with higher pulp concentration after 90 days of storage.	[²²22 Celestino SMC. [Development and shelf life evaluation of buriti jelly]. Research and Development Bulletin. Planaltina (DF): Embrapa Cerrados; 2013.]
Buriti fruit (Mauritia flexuosa), Cajui fruit (Anacardium occidentale) and Murici fruit (Brysonima crassifolia)	Conventional jelly	SEN - There was no significant difference between the sensory attributes of the jellies, but the cashew jelly showed higher scores. FQ - There were statistical differences among the cajui, murici and buriti jellies for the values of total acidity, moisture, non reducing sugars and vitamin C.	[¹⁷17 Oliveira MOS, Dias BB, Morais RA, Martins GAS. [Processing of araticum fruit (Annona crassiflora Mart.) paste-like sweet and viability for school feeding programs]. Rev Desafios. 2020a; 7(Especial): 87-93. Doi: https://doi.org/10.20873/uftsupl2020-8432 https://doi.org/10.20873/uftsupl2020-843... ]
Cagaita fruit (Eugenia dysenterica)	Conventional jelly with different proportions of sucrose, pulp and pectin	SEN and MIC - All formulations showed good sensory acceptance and microbiological safety. FQ - The product showed good chemical stability, with small reductions in physicochemical parameters over 120 days.	[²³23 Santos PRG, Cardoso LM, Bedetti SF, Hamaceck FR, Moreira AVB, Martino HSD, et al. [Cagaita jelly (Eugenia dysenterica DC.): development, microbiological, sensory and chemical characterization and stability study]. Rev Inst Adolfo Lutz. 2012; 71(2): 281-90.]
Cagaita fruit (Eugenia dysenterica) and mangaba fruit (Hancornia speciosa)	Jelly with different proportions of cagaita and mangaba pulp combined	SEN - The formulation with the highest acceptability was the one with the lowest proportion of cagaita and the highest proportion of mangaba. MIC - All formulations showed good microbiological quality. FQ - The formulation with 40% cagaita and 60% mangaba was evaluated over 90 days of storage and remained stable in relation to the physicochemical parameters.	[²⁴24 Silva FS. [Elaboration of jelly with a mix of cagaita pulp (Eugenia dysenterica) and mangaba (Hancornia speciosa) and evaluation of quality parameters]. Palmas. Dissertation [Master in Food Science and Technology] - Universidade Federal do Tocantins; 2017.]
Caja fruit (Spondias mombin)	Jelly with different proportions of sugar and pectin	FQ - After 150 days of storage there was an increase in water content, total soluble solids, reducing sugars, total sugars, and ratio, and a reduction in the values of total solids, nonreducing sugars, pH, and acidity.	[²⁵25 Martins JJA, Oliveira ENA, Rocha APT, Santos DC. [Stability of caja jellies during storage under ambient conditions]. Comun Sci. 2015; 6(2): 164-73.]
Caja-manga fruit (Spondias cytherea Sonn.)	Jelly with mint and pepper	SEN - The jelly showed high sensory acceptability, as well as high consumption frequency and purchase intention.	[²⁶26 Melo ACH, Borges BB, Batista Júnior ED, Souza EG, Rocha LG, Moura NM, et al. [Sensory analysis of pineapple jam with onion and caja-manga jam with mint and pepper]. Rev Biodiversidade. 2019; 3(18): 100-9.]
Caja-manga fruit (Spondias cytherea Sonn.)	Jams with different proportions of sugar	SEN - The jams were well accepted with sensory attribute averages higher than 7 (I liked it moderately), but 67% of the tasters preferred the cajá-manga candy with more sugar. FQ - The jams presented a pH lower than 3.2, which explains their firm consistency. The acidity of the candies was less than 1%. The moisture and ash contents decreased with the increase of the sugar proportion.	[²⁷27 Ramalhosa E, Sousa AV, Fernandes L, Delgado T, Fidalgo MC, José A, et al. [Physicochemical and sensory characterization of fruit jams from Sao Tome and Principe]. Millenium. 2017; 2(3): 77-84.]
Dog marmalade fruit (Alibertia sessilis)	Cutting Jam	FQ - The physicochemical analyses attested to satisfactory technological conditions. But the jam was low in protein, ash, and lipids, and high in carbohydrates and total energy.	[²⁸28 Silva TLL, Becker FS, Toguchi MY, Boas EVBV, Damiani C. [Technological applicability of dog marmalade fruit (Alibertia sessilis Schum.)]. Rev Bras Produtos Agroindustriais. 2013; 15(3): 263-71. Doi: http://dx.doi.org/10.15871/1517-8595/rbpa.v15n3p263-271 http://dx.doi.org/10.15871/1517-8595/rbp... ]
Gabiroba fruit (Campomanesia xanthocarpa)	Jelly with different concentrations of citric acid, pulp/sugar ratio and passion fruit albedo	SEN - The formulation with pulp/sugar ratio 40/60, without the addition of citric acid and pectin, showed higher scores in all attributes of the sensory tests.	[²⁹29 Pereira CMT, Silva DL, Leal GF, Martins GAS, Pires CRF. [Quantitative descriptive sensory analysis of gabiroba jelly (Camponesia cambessedeana)]. Rev Desafios. 2020; 7: 1-10. Doi: http://dx.doi.org/10.20873/uftsupl2020-803 http://dx.doi.org/10.20873/uftsupl2020-8... ]
Guapeva fruit (Pouteria cf. Guardneriana Radlk)	Jelly with different concentrations of citric acid, pulp/sugar ratio and passion fruit albedo	SEN - The formulation with the highest acceptability was the one with a pulp-sugar ratio of 40/60. FQ - The formulations with a pulp-sugar ratio of 60/40 showed a higher percentage of fiber, protein and vitamin C.	[³⁰30 Soares CMS. [Integral characterization of the guapeva fruit (Pouteria cf. Guardneriana radlk) and processing of its pulp in the form of jelly]. Palmas. Dissertation [Master in Food Science and Technology] - Universidade Federal do Tocantins, 2019.]
Marolo fruit (Annona crassiflora), Sweet passion fruit (Passiflora alata) and Soursop (Annona muricata)	Dietary mixed creamy jam	MIC - The jams were microbiologically safe during the storage. FQ - An increase in titratable acidity, soluble solids, total sugars and a reduction in total carotenoids and total phenolics were observed after 180 days of storage at 25 ºC and 35 ºC.	[³¹31 Brandão TM. [Vacuum processing and storage of mixed dietary and functional candy from Cerrado fruits]. Lavras. Thesis [PhD in Food Sicence] - Universidade Federal de Lavras; 2015.]
Murici fruit (Brysonima crassifolia)	Conventional jelly	SEN - The products presented good sensory acceptability throughout storage, although variations were observed in the evaluated attributes, except for texture. MIC - The jellies were microbiologically safe during the 12 months of storage. FQ - The physicochemical characteristics were in accordance with the parameters established by the legislation.	[¹⁰10 Cunha MC. [Impact of processing, packaging, and storage time on the quality of murici jelly (Byrsonima crassifolia (L.) Rich)]. Lavras. Dissertation [Master in Food Science] - Universidade Federal de Lavras; 2016.]
Seriguela fruit (Spondias purpurea)	Cutting jam with different sucrose ratios	SEN - Most of the attributes obtained an average between 6.5 and 7, indicating good acceptability. The percentage of purchase intention was 82%. MIC - The jams were microbiologically safe. FQ - The physicochemical analyses attested to satisfactory technological conditions.	[³²32 Lima ICGS, Meleiro CHA. [Development, physicochemical and sensory evaluation of jelly and cut candy from seriguela (Spondias purpurea L.) aiming at the growth of the fruit's production chain]. CEPPA. 2012; 30(2): 221-32. Doi: http://dx.doi.org/10.5380/cep.v30i2.30495 http://dx.doi.org/10.5380/cep.v30i2.3049... ]
Seriguela fruit (Spondias purpurea)	Conventional and diet jelly with different proportions of sucralose and acesulfame	SEN - The formulation with the best sensory acceptability was the one with the combination of the two sweeteners, in the proportion 0.02% sucralose and 0.02% acesulfame. FQ - The jellies presented physicochemical characteristics similar to other jellies in the literature.	[³³33 Nogueira JP, Jesus MACL. [Development, physicochemical, sensory, and colorimetric evaluation of diet seriguela jelly]. Rev Bras Tecnol Agroind. 2014; 8(2): 1531-44. Doi: http://dx.doi.org/10.3895/S1981-36862014000200007S1 http://dx.doi.org/10.3895/S1981-36862014... ]
Umbu fruit (Spondias tuberosa)	Cutting jam with and without milk and different proportions of sugar	SEN - The jam without added milk was the one that presented the highest sensory acceptability. MIC - The jams were microbiologically safe. FQ - The minerals present in significant quantities in the candies were potassium, phosphorus, calcium and magnesium. The carbohydrate content, caloric value, soluble solids and total sugars increased with the higher amount of sugar.	[³⁴34 Almeida RD. [Technology for industrial production of umbuzada cutting]. Campina Grande. Thesis [PhD in Process Engineering] - Universidade Federal de Campina Grande; 2016.]
Umbu fruit (Spondias tuberosa)	Cutting jam with licuri almonds	SEN - There was good acceptance of the jams formulations, with average overall acceptance scores ranging from 6.31 (I liked it slightly) to 7.30 (I liked it moderately). FQ - The formulations with less licuri added presented the highest acidity value (0.55%) and there was no difference for the values of soluble solids and pH.	[³⁵35 Castro CDPC, Rybka ACP. [Sensory acceptance of umbu jam with licuri almonds]. Research and Development Bulletin. Embrapa Semiarid Technical Report. Petrolina (PE): Embrapa Semiárido; 2018.]
Umbu fruit (Spondias tuberosa) and Mangaba fruit (Hancornia speciosa)	Jelly with and without fructooligosaccharide (FOS)	SEN - Acceptability, purchase intention, and sensory preference were similar among the different formulations. MIC - The jellies were microbiologically safe. FQ - The addition of FOS reduced the protein, ash and pH contents, and contributed to the increase in fiber.	[³⁶36 Souza HRS, Santos AM, Ferreira IM, Silva AMO, Nunes TP, Carvalho MG. [Elaboration and quality evaluation of umbu (Spondias tuberosa Arr. C.) and mangaba (Hancornia speciosa G.) jelly with functional claim]. Segur Aliment Nutr. 2018; 25(3): 104-113. Doi: https://doi.org/10.20396/san.v25i3.8652496 https://doi.org/10.20396/san.v25i3.86524... ]
Umbu-caja fruit (Spondias bahiensis)	Conventional jelly	SEN - The jelly presented high acceptability, with acceptance ratings higher than 70% for all sensory attributes, and purchase intention of 67.5%. MIC - The jelly was microbiologically safe. FQ - The jellies showed little physicochemical changes over 180 days.	[³⁷37 Oliveira ENA, Santos DC, Rocha APT, Gomes JP. [Development, characterization and stability of traditional umbu-caja jelly]. Rev Bras Frutic. 2014; 36(3): 628-39. Doi: https://doi.org/10.1590/0100-2945-366/13 https://doi.org/10.1590/0100-2945-366/13... ]
Umbu-caja fruit (Spondias bahiensis)	Conventional and diet jelly from different genotypes	SEN - In general, the jellies showed good sensory acceptance for all attributes, but there was a difference between the formulations for the color, aroma and flavor parameters. FQ - The jellies with sucrose presented physicochemical characteristics similar to the dietetic ones, except the contents of total sugars that were lower in the dietetic product.	[¹¹11 Viana ES, Mamede MEO, Reis RC, Carvalho LD, Fonseca MD. [Development of conventional and dietetic umbu-caja jelly]. Rev Bras Frutic. 2015; 37(3): 708-717. Doi: https://doi.org/10.1590/0100-2945-018/14 https://doi.org/10.1590/0100-2945-018/14... ]
Wild passion fruit (Passiflora cincinnata)	Conventional jelly	MIC - The jelly was microbiologically safe. FQ - The jelly showed small physicochemical variations over 150 days of storage.	[³⁸38 Novais Júnior MM, Ferreira LG, Fonseca AAO, Cardoso RL, Hansen DS. [Development of wild passion fruit jelly (Passiflora cincinnata): microbiological, physical, chemical characterization and stability study]. Braz J Dev. 2020; 6(7): 43403-14. Doi: https://doi.org/10.34117/bjdv6n9-090 https://doi.org/10.34117/bjdv6n9-090... ]

Fruit/species	Processing options	Main results	Reference
Baru fruit (Dipteryx alata Vog)	Cupcakes with baru flour at concentrations of 0 (F1), 6 (F2), 12 (F3) and 18% (F4)	SEN - Cupcakes with up to 12% (F3) of baru flour were well accepted similarly to the standard (F1). FQ - F3 had lower carbohydrates and higher moisture, ash, protein, lipids, and calories, and a 24% increase in fiber content.	[⁴⁵45 Ortolan AV, Eing KKC, Santos MMR, Candido CJ, Santos EF, Novello D. [Addition of baru flour in cupcakes: physicochemical and sensory characterization among children]. O mundo da Saúde. 2016; 40(2): 213-20. Doi: 10.15343/0104-7809.20164002 https://doi.org/10.15343/0104-7809.20164... ]
Baru fruit (Dipteryx alata Vog)	Cupcakes with low fat content: 70% wheat flour and 30% baru flour, plus reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to the control with 100% wheat flour and 100% margarine	SEN - The evaluated formulation (F2) showed good sensory acceptability and purchase intention. FQ - The baru flour had higher content of protein, fiber, minerals and lipids compared to wheat flour. The formulations F2 and F3 were considered light products and showed significant reduction of trans fatty acids.	[⁴⁷47 Paglarini CS, Queirós MS, Tuyama SS, Moreira ACV, Chang YK, Steel CJ. Characterization of baru nut (Dipteryx alata Vog) flour and its application in reducet-fat cupcakes. J Food Sci Technol. 2018; 55(1): 164-72. Doi: https://doi.org/10.1007/s13197-017-2876-1 https://doi.org/10.1007/s13197-017-2876-... ]
Buriti fruit (Mauritia flexuosa)	Flour from the buriti peel	FQ - The flour showed higher carotenoids, phenolic compounds, vitamin C, carbohydrates, and calories content compared to the peel in natura.	[⁴⁸48 Morais RA, Melo KKS, Oliveira TTB, Teles JS, Peluzio JM, Martins GAS. [Chemical, physical and technological characterization of flour obtained from buriti (Mauritia flexuosa L. f.) peel]. Braz J Dev. 2019; 10(11): 23307-22. Doi: https://doi.org/10.34117/bjdv5n11-050 https://doi.org/10.34117/bjdv5n11-050... ]
	Buriti flour from 6 types of processed by-products: bleached and unbleached peels, bleached and unbleached endocarp, manually produced bran and bran from solvent extracted defatted pulp	FQ - In general, the flours showed considerable amounts of fiber, total non-extractable proanthocyanidins, and higher carotenoid content compared to the peel. In addition, they showed antioxidant activity with varying potential among the samples.	[⁴⁹49 Resende LM, Franca AS, Oliveira LS. Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants. Food Chem. 2019; 270: 53-60. Doi: 10.1016/j.foodchem.2018.07.079. https://doi.org/10.1016/j.foodchem.2018.... ]
	Bread with buriti flour	MIC - The flour and bread presented good microbiological quality. FQ - The flour and bread had considerable amounts of lipids and proteins.	[⁵⁰50 Gomes RC, Coimbra KLF, Silva ASS, Silva Júnior ACS. [Development and characterization of bread Enriched with buriti (Mauritia flexuosa L.) flour]. Pubvet. 2020; 14(1): 1-5.]
Jatoba fruit (Hymenaea stilbocarpa)	Buttery cookies with jatoba flour at concentrations of 0, 40 and 60%.	FQ - The addition of jatoba flour increased the values of moisture, lipids, calories, and acidity, and reduced the values of pH, ash, protein, and carbohydrates.	[⁵¹51 Pereira MM, Oliveira ENA, Almeida FLC, Feitosa RMF. [Processing and physicochemical characterization of shortbread cookies made with jatoba flour]. Rev Bras Tecnol. Agroind. 2016; 10(2): 2137-49. Doi:10.3895/rbta.v10n2.3905 https://doi.org/10.3895/rbta.v10n2.3905... ]
Jatoba fruit (Hymenaea stilbocarpa)	Breads with partial replacement of wheat flour by jatoba flour at concentrations of 10 (F1), 20 (F2) and 30% (F3)	SEN - Formulations F1 and F2 were better accepted, with scores of 6 (liked slightly) to 7 (liked moderately). Formulation F3, on the other hand, was the least accepted, with an average close to 6 (liked it a little). FQ - The addition of jatoba flour to the breads increased the fiber and polyphenol content of the product.	[⁵²52 Silva CP, Freitas AMS, Sampaio GR, Santos MCB, Nascimento TP, Cameron LC, et al. Identification and action of phenolic compounds of Jatoba-do-Cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour on glycemic response and nutricional quality of breads. Food Res Int. 2018; 116: 1076-83. Doi: https://doi.org/10.1016/j.foodres.2018.09.050 https://doi.org/10.1016/j.foodres.2018.0... ]
Jenipapo fruit (Genipa americana L.)	Jenipapo pulp flour	FQ - The flour showed good technological and nutritional quality and significant vitamin C content.	[⁵³53 Cardoso DR, Pinto LIF, Lima MA, Soares IF, Rocha FPS, Silva RA. [Technological potential and composition of jenipapo (Genipa americana L.) flour obtained by convective drying]. Braz J Dev. 2020; 6(6): 33448-67. Doi: https://doi.org/10.34117/bjdv6n6-050 https://doi.org/10.34117/bjdv6n6-050... ]
Marolo fruit (Annona crassiflora Mart.)	Bars with marolo pulp flour as a replacement for whole oat flour at concentrations of 20, 30, 40 and 50%.	SEN - All the formulations presented good sensory acceptability. MIC - The bars were safe for consumption for 6 months. FQ - The flour and the food bars produced with marolo pulp showed antioxidant activity, besides fiber, minerals and vitamin C.	[⁵⁴54 Silva JS. [Food bars with marolo (Annona crassiflora Mart) pulp flour: characterization and shelf life]. Goiânia. Dissertation [Master in Food Science and Technology] - Universidade Federal de Goiás, 2016.]
Seriguela fruit (Spondias purpurea)	Cookies with partial replacement of wheat flour by pulp and flour from seriguela residue (FRS) at concentrations of 0, 10, 20 and 30%.	SEN - In general, the cookies show good sensory acceptance for all attributes. MIC - the cookies presented good microbiological quality. FQ - The fiber, mineral, and vitamin C content was directly proportional to the concentration of FRS.	[⁴⁴44 Albuquerque JG, Duarte AM, Conceição ML, Aquino JS. Integral utilization of seriguela fruit (Spondias purpurea L.) in the production of cookies. J Food Sci Technol. 2016; 38(3): 1-7. Doi: https://doi.org/10.1590/0100-29452016229 https://doi.org/10.1590/0100-29452016229... ]
Pequi fruit (Caryocar brasiliense	Two flour formulations from pequi: F1 (shell and pulp) and F2 (pulp).	FQ - Both flour formulations were high in dietary fiber and antioxidants. There was no difference between the formulations.	[⁵⁵55 Leão DP, Franca AS, Oliveira LS, Bastos R, Coimbra MA. Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin contente of flours prepared from pequi (Caryocar brasiliense Camb.) fruit by-products. Food Chem. 2017; 225: 146-53. Doi: https://doi.org/10.1016/j.foodchem.2017.01.027 https://doi.org/10.1016/j.foodchem.2017.... ]
	Cookie with partial replacement of wheat flour with pequi nut shell flour at concentrations of 12.5 (1), 25 (2), 37.5 (3) and 50% (4)	SEN - The control and samples 1 and 2 showed good sensory acceptability and the highest purchase intentions were for the control and sample 1. FQ - The formulations with pequi flour had lower carbohydrate, protein, lipid, and energy values, and higher fiber content.	[⁵⁶56 Reis Filho J, Lustosa IBS, Sampaio RMM, Moreira MR, Morais VD, Souza VSS. [Improvement of the nutritional value of brownie using outer mesocarp flour of pequi (Caryocar brasiliense Camb)]. Motricidade. 2018; 14(1): 196-204.]
	Cookie with partial replacement of wheat flour with pequi pulp flour (10% and 20%)	FQ - The cookies differed in moisture, lipid, ash and carbohydrate content. There was no difference in protein content and caloric value.	[⁵⁷57 Silva CLM, Santos TC, Oliveira MLP, Silva LMSF, Araújo CIA, Jesus CA, et al. [Centesimal composition of cookies added with Caryocar brasiliense Camb. (Caryocaraceae) flour]. Cad Ciências Agrárias. 2018; 10(2): 78-82.]
	Cookie with partial replacement of wheat flour with pequi pulp flour (10% and 20%)	SEN - The cookie with 10% pequi flour showed good sensory acceptability, good results in the intent-to-consume and purchase test, and was the preferred sample compared to sample 2 (20%).	[⁵⁸58 Silva CLM, Santos TC, Oliveira MLP, Silva LMSF, Vieira CR. [Sensory acceptance of cookies added with pequi (Caryocar Brasiliense) flour]. Global Sci Technol. 2018; 11(3): 49-56.]

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