1534 International Journal of Food Science and Technology 2008, 43, 1534–1540

Original article
Physicochemical and sensory characteristics of cookies containing
residue from king palm (Archontophoenix alexandrae) processing

Manoela A. Vieira, Karina C. Tramonte, Rossana Podestá, Sandra R. P. Avancini,

Renata D. de M. C. Amboni & Edna R. Amante*
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Federal de Santa Catarina, Rodovia Admar
Gonzaga 1346, Itacorubi, 88034-001 Florianópolis, SC, Brazil
(Received 13 July 2006; Accepted in revised form 8 February 2007)

Summary The aim of this study was to evaluate the chemical properties of the flours prepared with residues from
organic king palm processing, and also to determine the cookie-making performance of residue blends from
organic king palm processing and wheat flour, as well as the effect of the blends on the consumers’
acceptance and purchase intent of high-fibre cookies. The king palm flours (PFs) contained high contents of
total dietary fibre and total ash. Blends containing 0%, 10%, 15%, 20% and 25% of either PF or sieved
king-palm flour (SPF) replacing wheat flour were prepared. The total dietary fibre content of the cookies
ranged from 4 to 7 g (100 g))1 on a dry-matter basis. The level of these components improved with increased
amounts of PF and SPF in the blends. All the cookies were acceptable and approved in relation to purchase
intent.
Keywords Acceptability, chemical composition, cookies, dietary fibre, king palm, residue.

cancer and improving gastrointestinal functions

Introduction
Archontophoenix alexandrae (Wendl. & Drude), com-
monly known as king palm or as Alexandra palm or
even as Seafortia palm, is endemic to the tropical forests
of east Australia. It produces heart-of-palm or palmito
of the noble type, with higher quality and superior
flavour compared with that of Euterpe oleracea Mart.
(açaı́, or açaizeiro), which supplies more than 80% of
the palmito traded in the international market (Bovi,
1998).
As an exotic plant, the king palm has a strong
ecological connotation, because it reduces the pressure
over other palmito producer species which are often
illicitly extracted, such as the Euterpe edulis. Addition-
ally, it can be cultivated without pesticides and chemical
products, with good adaptation to organic cultivation
system (Tagliari, 1999).
A wide variety of fibre sources have been developed
for use in various foods to provide more fibre. There are
medical studies about the benefits of total dietary fibres
consumption such as falling serum cholesterol concen-
tration, lowering the risk of coronary heart disease,
reducing blood pressure, aiding weight control, improv-
ing glycemic control, reducing the risk of certain types of
*Correspondent: Fax: +55 48 3331 99 43;
e-mail: eamante@cca.ufsc.br
(Bonithon-Kopp et al., 2000; Terry, 2001; Bingham,
2003; Ferguson & Harris, 2003; Peters, 2003; Tames
et al., 2003; Skeaff et al., 2005). As a result, fibres from
different sources and compositions are being obtained,
and the fortification of foods with dietary fibres is
increasing.
A considerable increase of king palm production as a
result of palmito industrialisation produces a big quan-
tity of residues constituted of fibrous material from
leaves and leaf sheaths, which constitute from 80% to
90% of total raw material, with some variations
according to species (Vieira et al. 2003). These residues
could be a source of natural dietary fibres. However,
there is no information available in the to literature on
any chemical composition of this material, or about its
application as a food ingredient. One potential food
application for this residue could be its use in composite
flours for the production of bakery products, such as
bread and cookies.
The concept of using composite flours is not new and
has been the subject of numerous studies. Studies have
reported that acceptable wheat products can be made
with as much as 10% Hymenaea stigonocarpa Mart. and
Hymenaea stilbocarpa Mart. flours (Silva et al., 2001),
50% fonio flour (McWatters et al., 2003), 5–25% African
breadfruit kernel flour (Akubor & Badifu, 2004), 5–15%
substitution with fluted pumpkin flour (Giami et al.,

doi:10.1111/j.1365-2621.2007.01568.x
 2007 Institute of Food Science and Technology
 Chemical properties of cookies containing king palm residue M. A. Vieira et al.
2005) and 5–15% soy protein isolate (Lee & Brennand,
2005). Cookies have been suggested as a better use for
composite flour than bread because of their ready-to-eat
form, wide consumption, relatively long shelf life and
good eating quality (Tsen et al., 1973). No reports of
studies were found for combinations of residues from
king palm processing and wheat flour. Thus, the aim of
this study was to evaluate the chemical properties of the
flours prepared with residue from organic king palm
processing, and also to determine the cookie-making
performance of blends of residue from organic king palm
processing and wheat flour and the effect of the blends
on the consumers acceptance and purchase intent of
high-fibre cookies.
Materials and methods
Materials
Residues from organic king palm processing were
supplied by the king palm processing industrial plants
in Florianopolis (Brazil). Commercial wheat flour hav-
ing 11.2% moisture, 10.3% protein, 2.0% total dietary
fibre and 0.45% ash on a dry-matter (d.m.) basis was
used in the study. Wheat flour and the other ingredients
were purchased at a local supermarket in Florianópolis,
SC, Brazil. All the reagents used were of analytical
grade.
Preparation of king palm flours
The residues from organic king palm processing were
washed and oven-dried (60 C, 48 h) in an air-forced
oven (Model 171, FABBE, São Paulo, Brazil). The dried
raw material was then milled in a hammer mill (Münch-
Edelstahl, Wuppertal, Germany, licensed by Bliss, USA)
to a 42-mesh sieve powder (Bertel, São Paulo, Brazil),
producing king palm flour (PF). Part of the PF was
screened to pass through a 60-mesh sieve (Bertel, São
Paulo, Brazil), producing sieved king-palm flour (SPF).
The PF and SPF samples were packaged in an airtight
plastic bag and stored in a freezer ()18 ± 2 C) until
required (Fig. 1).
High-fibre cookies formulation and preparation
Blends containing 0%, 10%, 15%, 20% and 25% PF or
SPF replacing wheat flour were prepared by gradual
mixing in a rotary mixer at full speed for 5 min.
Cookies were prepared using the American Associ-
ation of Cereal Chemists method 10–50 D (AACC,
2000), with slight modifications. Each treatment (flour
blend) was baked in three batches. The same measuring
apparatus, mixing bowls and electrical mixers were used
for preparing the different formulations. The cookies
were prepared by creaming together hydrogenated
 2007 Institute of Food Science and Technology
1535
Residues from organic king palm
processing
Washing
and drying (60 °C)
Milling
(42 mesh)
Sieving
(60 mesh)
King palm flour Sieved king palm flour
(PF) (SPF)
Figure 1 Preparation of king palm flour.
vegetable shortening (52.0 g), brown sugar (50.0 g) for
5 min in a high speed mixer. The mixture of the flours
(112.5 g), salt (1.1 g), baking powder (2.5 g), vanilla
(1.0 g), cocoa powder (2.5 g) and water (110.0 mL) were
added to the creamed mixture to form a soft dough. The
cookie dough was sheeted to a thickness of 0.4 cm and
cut into circular shapes of 3.5 cm diameter using a
circular scone cutter. The cut-out pieces of dough were
baked on greased pans at 200 C for 10 min in a
conventional electric oven. The cookies were cooled at
room temperature (28 ± 2 C), weighed and packed in
high density polyethylene bags. Cookies from the each
batch were then analysed for physical and chemical
characteristics, and consumers’ acceptance.
Chemical analyses
All the flour samples and cookies were analysed, in
triplicate (n = 3), for moisture (AOAC Method 925.09),
lipid (AOAC Method 920.85), crude protein (N · 6.25)
(AOAC Method 920.87), total ash contents (AOAC
Method 923.03), soluble dietary fibre and insoluble
dietary fibre content (AOAC Method 991.43) (AOAC,
2005). The total carbohydrate was calculated by differ-
ence (% moisture + % ash + % lipid + % protein).
Energy values (Kcal) were calculated by applying factors
4, 9 and 4 for each gram of protein, lipid and carbohy-
drate, respectively (Watt & Merrill, 1999).
The amino acid profiles of the flour samples were also
evaluated. Amino acids were determined by separation
with ion exchange chromatography, followed by post-
column reaction with ninhydrin, using a Dionex DX 300
analyser according to the method described by Spack-
man & Stein (1958).
The water absorption capacities of wheat flour, PF
and SPF were determined as described by Sosulski et al.
(1976). A gram of the flour sample was mixed with
International Journal of Food Science and Technology 2008, 43, 1534–1540
1536 Chemical properties of cookies containing king palm residue M. A. Vieira et al.

10 mL of distilled water in a centrifuge tube and allowed Table 1 Chemical composition of king palm flour (PF) and sieved
to stand at 30 ± 2 C for 1 h. Thereafter, it was king-palm flour (SPF) on a dry-matter basis
centrifuged (200 · g, 30 min.). Water absorption capa-
Components Means ± SD (n = 3)
city was expressed as per cent water absorbed by 1 g
flour on a dry-matter basis. PF SPF
Moisture (%) 8.66 ± 0.03a 8.02 ± 0.03b
Total ash (%) 5.01 ± 0.02a 5.44 ± 0.03b
Physical characteristics of cookies
Lipid (%) 1.56 ± 0.04a 1.92 ± 0.06b
Ten cookies from each batch were weighed (g); their Crude protein (n · 6.25) (%) 6.43 ± 0.06a 6.78 ± 0.06b
height (cm) and diameter (cm) were measured with Total dietary fibre (%) 70.56 ± 0.01a 65.42 ± 0.05b
Vernier callipers (Metrica, Germany). Spread ratio was Soluble fibre (%) 3.20 ± 0.02a 2.39 ± 0.03b
expressed as diameter ⁄ height. The cookies yield was Insoluble fibre (%) 67.22 ± 0.02a 63.05 ± 0.02b
Carbohydrate* (%) 78.35 ± 0.03a 77.85 ± 0.03b
calculated by difference between the weight of cookies
Energy (kcal (100 g))1) 353 ± 0.5a 356 ± 0.4b
before and after cooking. Specific bulk volume of the
cookies was determined by the rape seed displacement Mean values in the same row followed by different superscript alphabets
method (AACC, 1995). are significantly different (P £ 0.05). Mean values ± SD of triplicate
determinations.
*Values calculated by difference.
Consumer acceptance and purchase intent of
high-fibre cookies
mainly caused by a greater number of hydroxyl groups
Consumer acceptance test was performed according to which exist in the fibre structure and allow more water
the methods described by Meilgaard et al. (1999) to interaction through hydrogen bonding. Similar results
evaluate the overall acceptability of cookie samples that were found by Silva et al. (1998), Kruger et al. (2003)
had been stored for 7 days in high density polyethylene and Sudha et al. (2006).
bag at room temperature (28 ± 2 C). A nine-point Sieved king-palm flour contained higher amounts of
hedonic scale ranging from ‘like extremely’ to ‘dislike protein, lipid and total ash than PF, whereas PF
extremely’, corresponding to the highest and lowest contained higher amounts of fibre and carbohydrate.
scores of 9 and 1, respectively, was used. This test was SPF and PF showed higher contents of total dietary
carried out by 100 volunteers who were habitual cookie fibre than those reported of other flours, such as whole
consumers (men and women, between 17 and 62 years wheat flour (10.7% d.m.) (Chaudhary & Weber, 1990),
old). rye (21.90% d.m.) (Filizette-Cozzi & Lajolo, 1991), oat
The Purchase Intent was also evaluated on a five- bran (20.4% d.m.), wheat bran (47.5% d.m.), rice bran
point scale, ‘definitely would buy’ to ‘definitely would (40.0% d.m.) and barley bran (45.0% d.m.) (Sudha
not buy’ corresponding to the highest and the lowest et al., 2006). The consumption of about 10 g of SPF or PF
scores of 5 and 1, respectively (Meilgaard et al., 1999). would provide about 26.17% and 28.22%, respectively, of
the recommended daily requirement for dietary fibre
(25 g day)1), as recommended by FAO ⁄ WHO (1973).
Statistical analysis
The total ash content of PF and SPF samples was
All analytical determinations were carried out in tripli- higher than the ash content reported for wheat flour
cate. Mean ± SD values were calculated and the data (0.7% d.m.) (Giami et al., 2005), oat bran (4.00% d.m.)
were subjected to analysis of variance. If a significant and barley bran (5.00% d.m.) (Sudha et al., 2006).
F-test was noted, means were separated using Tukey Lipid contents of PF and SPF were lower when
multiple range test. Significance was accepted at compared with cereals as wheat (2.6–3.8% d.m.), corn
P £ 0.05. (3.9–5.8% d.m.), barley (3.3–4.6% d.m.) and rye
(2.7–3.5% d.m.) according to the values reported by
Morrison (1998).
Results and discussion
The energy values of SPF and PF are higher than those
of the conventional flours, such as whole wheat flour and
Chemical analysis of king palm flour
defatted soy flour, 339 and 329 kcal (100 g))1, respect-
The chemical composition of PF and SPF are shown in ively, and similar to that of whole yellow corn flour, which
Table 1. The higher moisture content of PF in relation is 365 kcal (100 g))1,according to the Nutrient Database
to SPF may be because of the greater water binding for Standard Reference (USDA, 2002).
properties of PF. The water absorption capacities for Amino acid values of PF and SPF are shown in
PF, SPF and wheat flour were 61, 58 and 23 g water Table 2. The data for each amino acid are presented on
per 100 g sample, respectively. Rossel et al. (2001) a dry-matter basis. Aspartic acid, glutamic acid and
reported that the differences in water absorption is leucine were the predominant amino acids for two kinds

International Journal of Food Science and Technology 2008, 43, 1534–1540  2007 Institute of Food Science and Technology
 Chemical properties of cookies containing king palm residue M. A. Vieira et al. 1537

Table 2 Amino acid composition of King palm flour (PF) and Chemical composition of cookies
sieved king-palm flour (SPF) in g (100 g))1 protein and g (100 g))1
flour on a dry-matter basis The proximate composition of cookies prepared by
using blends of wheat flour with any of the two different
PF SPF types of king palm flour (PF and SPF) is shown in
)1
Table 3. The fat, ash and total dietary fibre contents of
g (100 g)
the cookies significantly increased (P < 0.05) with
Sample Proteina Sample Proteinb respect to the control. This was due to an addition
Aspartic acid 0.71 11.04 0.74 10.91 effect, as PF and SPF are higher in these nutrients in
Threoninec 0.36 5.60 0.38 5.91 comparison with wheat flour.
Serine 0.39 6.06 0.41 6.04 The ash content found in the cookies was higher than
Glutamic acid 0.90 14.00 0.94 13.86 that reported for conventional cookies (Shrestha &
Proline 0.42 6.53 0.44 6.49
Noomhorm, 2002; Giami, et al. 2005). Fortification of
Glycine 0.42 6.53 0.45 6.64
cookies with PF and SPF significantly (P < 0.05)
Alanine 0.47 7.31 0.49 7.23
Valinec 0.40 6.22 0.41 6.04
increased the levels of total ash.
Cystine 0.03 0.47 0.05 0.77 The energy values of cookies ranged from 466 to
Methionine 0.01 0.15 0.03 0.47 468 kcal (100 g))1, about 22% of the requirement for
Cystine + Methionine 0.04 0.62 0.08 1.24 energy (1790–2500 kcal day)1), as recommended by
Isoleucinec 0.30 4.47 0.33 4.87 FAO ⁄ WHO (1973), for children aged between 5 and
Leucinec 0.64 9.95 0.68 10.03 19 years. The energy values found in the cookies
Tyrosinec 0.21 3.27 0.21 3.10 supplemented with PF and SPF were within the range
Phenylalaninec 0.40 6.22 0.44 6.49 reported for cookies prepared with wheat-fluted
Lysinec 0.41 6.38 0.42 6.19
pumpkin seed (Giami et al., 2005), and wheat-soy
Histidinec 0.14 2.18 0.17 2.51
protein isolate flour blends (Shrestha & Noomhorm,
Arginine 0.43 6.69 0.44 6.49
2002).
a
6.43% protein level. Substitution of wheat flour for PF and SPF caused a
b
6.78% protein level. significant increase in fibre content of cookies
c
Essential amino acid. (P < 0.05). The consumption of 100 g day)1 of these
cookies would represent around 22% of the recom-
mended daily requirement for dietary fibre
of flours from palmito production solid residues. SPF (25 g day)1), as recommended by FAO ⁄ WHO (1973).
contained relatively higher concentrations of different Total dietary fibre values of all types of cookies ranged
amino acids when compared with PF. In the comparison from 3.73 to 7.10 g (100 g))1. These levels were within
of the amino acid composition of PF and SPF to the the range reported for high-fibre cookies (Silva et al.,
FAO ⁄ WHO (1990) pattern, all samples contained higher 2001; Shrestha & Noomhorm, 2002) and higher than
amino acids in g (100 g))1 protein than the standard, the levels reported for other cookies (McWatters et al.,
except for a deficiency in sulphur amino acids 2003; Giami et al., 2005; Guilherme & Jokl, 2005).
(cystine + methionine).

Table 3 Chemical composition of cookies fortified with king palm flour (PF) and sieved king-palm flour (SPF) on a dry-matter basis

Types of cookies Crude protein Lipid Total ash TDF Moisture Carbohydrate* Kcal (100 g))1

Control 4.16 ± 0.02a 19.33 ± 0.03e 2.14 ± 0.03h 2.70 ± 0.02i 5.13 ± 0.03g 69.25 ± 0.09a 468 ± 0.1a
King palm flour (%)
10% PF 4.06 ± 0.03bc 19.43 ± 0.03c 2.22 ± 0.01g 3.89 ± 0.02g 5.20 ± 0.03ff 69.09 ± 0.08b 467 ± 0.2ab
15% PF 4.01 ± 0.03c 19.46 ± 0.03bc 2.32 ± 0.03ef 4.99 ± 0.01e 5.32 ± 0.03de 68.90 ± 0.05c 467 ± 0.3ab
20% PF 3.94 ± 0.02d 19.57 ± 0.03a 2.42 ± 0.01cd 6.03 ± 0.03c 5.41 ± 0.02bc 68.66 ± 0.02d 467 ± 0.2ab
25% PF 3.88 ± 0.02e 19.61 ± 0.03a 2.52 ± 0.03ab 7.10 ± 0.02a 5.50 ± 0.03a 68.49 ± 0.02e 466 ± 0.2c
Sieved king-palm flour (%)
10% SPF 4.11 ± 0.01ab 19.37 ± 0.02de 2.26 ± 0.02fg 3.73 ± 0.03h 5.19 ± 0.02fg 69.08 ± 0.03b 467 ± 0.1ab
15% SPF 4.05 ± 0.01c 19.41 ± 0.01cd 2.36 ± 0.02de 4.72 ± 0.02f 5.28 ± 0.01e 68.91 ± 0.02c 466 ± 0.2c
20% SPF 3.96 ± 0.02d 19.50 ± 0.02b 2.47 ± 0.02bc 5.71 ± 0.03d 5.37 ± 0.02cd 68.71 ± 0.05d 466 ± 0.4c
25% SPF 3.92 ± 0.01de 19.63 ± 0.01a 2.57 ± 0.03a 6.71 ± 0.01b 5.45 ± 0.03ab 68.44 ± 0.01e 466 ± 0.5c

Mean values in the same column followed by different superscript alphabets are significantly different (P £ 0.05).
Mean values ± SD of triplicate determinations.
TDF, total dietary fibre.
*By difference.

 2007 Institute of Food Science and Technology International Journal of Food Science and Technology 2008, 43, 1534–1540
1538 Chemical properties of cookies containing king palm residue M. A. Vieira et al.

Table 4 Physical characteristics of cookies fortified with king palm flour (PF) and sieved king-palm flour (SPF)

Specific bulk Diameter Spread radio

Types of cookies Yield volume [cm3 (g))1] Weight (g) (D) (cm) Height (H) (cm) (D ⁄ H)

Control 0.74 ± 0.02a 1.44 ± 0.03a 3.62 ± 0.02g 3.43 ± 0.02a 0.63 ± 0.02a 5.42 ± 0.02a
King palm flour
PF 10% 0.74 ± 0.03a 1.39 ± 0.03b 3.64 ± 0.02de 3.17 ± 0.01cd 0.60 ± 0.02bc 5.28 ± 0.02cd
PF 15% 0.73 ± 0.02a 1.39 ± 0.03b 3.65 ± 0.03cd 3.06 ± 0.02ef 0.58 ± 0.03de 5.27 ± 0.02cde
PF 20% 0.73 ± 0.02a 1.24 ± 0.01d 3.67 ± 0.02bc 3.00 ± 0.01f 0.57 ± 0.01ef 5.26 ± 0.01cde
PF 25% 0.73 ± 0.01a 1.25 ± 0.03d 3.70 ± 0.01a 2.84 ± 0.03g 0.55 ± 0.04f 5.21 ± 0.05f
Sieved king-palm flour
SPF 10% 0.74 ± 0.02a 1.43 ± 0.03a 3.63 ± 0.01fg 3.41 ± 0.02a 0.63 ± 0.02a 5.41 ± 0.06a
SPF 15% 0.73 ± 0.02a 1.43 ± 0.02a 3.64 ± 0.03de 3.33 ± 0.01b 0.62 ± 0.05ab 5.37 ± 0.02ab
SPF 20% 0.73 ± 0.02a 1.31 ± 0.03c 3.65 ± 0.03cde 3.20 ± 0.02c 0.60 ± 0.02bc 5.33 ± 0.05bc
SPF 25% 0.73 ± 0.02a 1.25 ± 0.06d 3.68 ± 0.04b 3.10 ± 0.06de 0.59 ± 0.02cd 5.25 ± 0.01de

Mean values in the same column followed by different superscript alphabets are significantly different (P £ 0.05).
Mean values ± SD of ten samples from each batch.

Physical characteristics of the cookies Consumer acceptance and purchase intent of high-fibre
cookies
Data on the physical characteristics of the cookies are
shown in Table 4. There were no significant (P > 0.05) The results of overall acceptability are shown in Table 5.
differences between the values obtained for the yield of The nine different types of cookies showed acceptability
cookies supplemented with PF and SPF. scores higher than the minimum acceptable score, i.e. 7
In general, the cookies made by blending PL with (like moderately).
wheat flour had reduced heights, diameters, spread Cookies made with 0% and 10% PF received the
radios and specific bulk volume; and they also had highest hedonic ratings for overall acceptability (7.98
increased weights. These effects increased when the level and 7.95, respectively), differing statistically from other
of replacement of wheat flour with PL was increased. formulations, which proves the influence of Brazilian
These results were similar to those reported for cookies eating habits over product preference, i.e. Brazilians like
prepared with wheat-jatoba (Silva et al., 1998), foods with little or no fibre addition. Studies revealed
wheat-cowpea (McWatters et al., 2003) and wheat-
pumpkin seed (Giami et al., 2005) flour blends. Table 5 Mean sensory rating for consumer acceptance and purchase
The spread ratio of cookies gradually decreased to intent for cookies containing varying levels of king palm flour (PF)
5.21 for PF and to 5.25 for SPF as the content of these and sieved king-palm flour (SPF)
flours was increased to 25% in the blends. There are Types of cookies Overall acceptability* Purchase intent scale (%)†
several views on the mechanisms by which the spread
ratio of cookies is reduced when wheat flour is supple- 1 2 3 4 5
mented with non-wheat flours (Silva et al., 1998; Control 7.98a 0 2.04 23.54 43.58 30.84
McWatters et al., 2003; Giami et al., 2005; Sudha et King palm flour
al., 2006). It has been established that cookie spread is PF 10% 7.50b 2.59 2.59 22.07 42.28 30.47
PF 15% 7.49b 1.78 1.78 25 41.86 29.58
strongly correlated to the water absorption capacities of
PF 20% 7.35b 1 2.63 25.44 40.58 30.05
flour (Doescher et al., 1987). The higher water absorp-
PF 25% 7.33b 1.03 4.18 24.74 39.14 31.91
tion capacities values for PF and SPF compared with Sieved king-palm flour
wheat flour could have contributed to the lower spread SPF 10% 7.95a 2.65 1.77 23.47 40.74 31.37
radio. McWatters (1978) reported that rapid partition- SPF 15% 7.39b 1.83 2.50 23.17 42.50 30.00
ing of free water to hydrophilic sites during mixing SPF 20% 7.38b 2.88 2.44 26.27 39.53 29.88
increased dough viscosity, thereby limiting cookie SPF 25% 7.50b 1.14 3.41 21.91 42.27 31.27
spread. However, it has been suggested that spread
Mean values in the same column followed by different superscript
ratio is affected by the competition of ingredients for the
alphabets are significantly different (P £ 0.05).
available water – flour or any other ingredient which Mean of 100 judgments.
absorbs water during dough mixing will decrease spread *Overall acceptability: a nine-point hedonic scale with 1 = dislike
ratio (Fuhr, 1962). extremely, 5 neither like nor dislike, and 9 = like extremely was used.
The specific bulk volume of cookies gradually †
Purchase intent scores: 5 = definitely would buy, 4 = probably would
decreased to 1.25 for PF and SPF as the content of buy, 3 = maybe would buy ⁄ maybe would not buy; 2 = probably would
these flours was increased to 25% in the blends. not buy; 1 = definitely would not buy.

International Journal of Food Science and Technology 2008, 43, 1534–1540  2007 Institute of Food Science and Technology
 Chemical properties of cookies containing king palm residue M. A. Vieira et al.
low dietary fibre consumption in the common diet of the
Brazilian population. Although the recommended
intake of dietary fibre is 38 g day)1 for men and
25 g day)1 for women under 50 years, the average per-
capita consumption of dietary fibre is approximately
20 g day)1 (De Mattos & Martins, 2000; De Francisco
et al., 2006). All the other formulations received overall
acceptability ratings above seven (like moderately) and
were therefore acceptable.
Purchase intent responses are shown in Table 5. All
the cookies were rated with ‘Definitely would buy’ and
‘probably would buy’ scores, confirming the overall
acceptability results.
Conclusion
This study shows that PFs amounts high contents of total
dietary fibre, with predominance of insoluble dietary fibre
content. Wheat flour supplemented with PF and SPF at
10–25% levels produce acceptable cookies in relation to
the overall acceptability and purchase intent, with
increased total dietary fibre. Therefore, PLs could be
used as a fibre supplement in human diet and as a
functional ingredient in formulated foods such as cookies.
Further studies could investigate strategies to im-
prove the sensory quality of cookies containing high
levels of PL.
Acknowledgments
The authors would like to thank the ‘Conselho Nacional
de Desenvolvimento Cientifico and Tecnologico –
(CNPq, Brazil)’ for financial support and all volunteer
panellists.
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