TY - JOUR AU - Miranda, Jesús Rodríguez- AU - Barrientos, José M. Juárez- AU - Canseco, Johana Hernández- AU - Rivera, Mónica Rivera- AU - Santos, Betsabé Hernández- PY - 2021/08/18 Y2 - 2024/03/29 TI - Physicochemical properties of Muntingia calabura fruit and its effect on the quality characteristics of cookies JF - Emirates Journal of Food and Agriculture JA - Emir J Food Agric VL - 33 IS - 7 SE - Research Article DO - 10.9755/ejfa.2021.v33.i7.2724 UR - https://ejfa.me/index.php/journal/article/view/2724 SP - 555-564 AB - <p>The objective of this investigation was the physical characterization of the <em>Muntingia calabura</em> 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. <em>Muntingia calabura</em> 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 <em>Muntingia calabura</em> 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.</p> ER -