Physicochemical properties of Muntingia calabura fruit and its effect on the quality characteristics of cookies

  • Jesús Rodríguez- Miranda Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec, Oaxaca, México.
  • José M. Juárez- Barrientos Universidad del Papaloapan Campus Loma Bonita/DES Ciencias Agropecuarias. Av. Ferrocarril S/N, C. P. 68400. Loma Bonita, Oaxaca, México.
  • Johana Hernández- Canseco Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec, Oaxaca, México.
  • Mónica Rivera- Rivera Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec, Oaxaca, México.
  • Betsabé Hernández- Santos Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Calzada Dr. Víctor Bravo Ahúja, No. 561, Col. Predio el Paraíso, C.P. 68350, Tuxtepec, Oaxaca, México.


The objective of this investigation was the physical characterization of the Muntingia calabura fruit and physicochemical property evaluation of its meal for use in the formulation of cookies and the physicochemical and sensory characterization of the optimized cookies. The fruit showed a length, width, and thickness of 12.75 mm, sphericity of 99.79%, and an average weight of 1.72 g. Muntingia calabura meal had a high content of protein (26.29 g/100 g) and fiber (13.33 g/100 g), a water solubility capacity of 24%, an oil absorption capacity of 2.17 g/g, and an emulsifying capacity of 16.03%. Cookies were made with different Muntingia calabura meal concentrations (MMC) (0-35 g/100 g) and added water amounts (17-27 g/100 g). Two optimal conditions were obtained (C1= MMC 8.07 g/100 g and C2= MMC 6.05 g/100 g, both with 28.46 mL/100 g of added water). The C1 cookie had a higher protein content (28.99 g/100 g), both cookies had the same degree of acceptance.


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