Development of an optimized cookie formulation for celiac patients using banana flour (Annona Muricata L.)

Abstract

This study evaluated the effect of incorporating soursop flour (Annona muricata L.) into cookie formulations, with the aim of developing a functional product with improved sensory and nutritional properties, intended for potential application in foods designed for individuals with celiac disease through the reduction or substitution of gluten-containing ingredients. Wheat flour substitution levels of 0%, 5%, 10% and 15% were tested, analyzing attributes such as color, aroma, taste and texture. The 10% soursop flour formulation showed the highest sensory acceptance, standing out in color and flavor without significant differences compared to the control in aroma and texture. Proximal analysis revealed a protein content (1.29%) below the regulatory minimum (3.0%), while dietary fiber content (3.81 g/100 g) allowed classification as a fiber source. The low fat content (0.64%) supports its potential as a healthy product, although the moisture (5.26%) slightly exceeded the recommended 5%. Results validate the technological feasibility of soursop in functional bakery products, with the 10% formulation being the most promising.