Forest Conservation and Food Production Cookies Based On Jatoba Flour

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA
Curitiba, v.21, n.7, p. 7397-7408. 2023.
ISSN: 1696-8352
Forest conservation and food production: cookies based on jatoba

flour
Conservação da floresta e produção de alimentos: cookies à base da

farinha de jatobá
DOI: 10.55905/oelv21n7-087
Recebimento dos originais: 26/06/2023

Aceitação para publicação: 27/07/2023
Laynna Sthephany Cordeiro Silva

Student of the Technical Course of Chemistry
Institution: Instituto Federal de Educação, Ciência e Tecnologia do Maranhão (IFMA)
Address: Avenida Getulio Vargas, 05, Monte Castelo, São Luís - MA
E-mail: laynna.c@acad.ifma.edu.br
Gabriel Martins Nepomuceno

Student of the Technical Course of Chemistry
E-mail: nepomuceno.gabriel@acad.ifma.edu.br
Clenilma Marques Brandão

Doctoral Students in Chemistry
E-mail: clenilma.brandao@ifma.edu.br
Djanira Rubim dos Santos

Doctoral Students in Chemistry
E-mail: djanirarubim@gmail.com
Roberta Almeida Muniz

Master in Plant Production
E-mail: roberta@ifma.edu.br
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Osmar Luis Silva Vasconcelos

Master Student in Agriculture and Environment
Institution: Universidade Federal do Maranhão (UFMA)
Address: Avenida dos Portugueses Bacanga, São Luís - MA
E-mail: osmarluisvasconcelos@gmail.com
Edson Mauro Viana de Carvalho

Graduated in Chemistry
E-mail: edsonmauro1978@gmail.com
Georgiana Eurides de Carvalho Marques

Doctor in Biotechnology and Biodiversity
E-mail: geurides@ifma.edu.br
ABSTRACT
The tropical forests in Brazil are going through a deforestation cut every year due to its
replacement for activities mainly linked to livestock and modern agriculture, so for forest
conservation it is necessary the valorization and valuation of forest products. In this way,
this research was based on the utilization of the jatoba (Hymenaea courbaril L.) flour to
produce "cookie-like" cookies. After the chemical characterization of the jatoba flour,
cookies were elaborated with fortified wheat and jatoba flours. The cookies were
evaluated in their physical, chemical, and sensorial characteristics. The moisture content
of all the cookies (traditional, chocolate, coconut, and coffee) was not below 5%. The
protein values of the coconut and chocolate flour obtained the highest contents (5.9%),
followed by the jatoba flour with coffee (5.8%) and with contents (5.5%) for thetraditional
jatoba flour. The pH values of the jatoba flours ranged from 6.48% for coconutflour, to
7.23% for traditional flour. The pH values of the flours presented differences among
themselves, the jatoba flour fortified with coffee presented the lowest pH value.
Concluding that the elaboration of the products allowed to prove that a level of addition
of up to 5% of jatoba flour in cookies which was well accepted by the evaluators,
obtaining sensorial acceptance. Thus, the results show an innovative product using the
jatoba to produce foods rich in fiber and protein, which values the species and its
conservation in natural environments.
Keywords: jatoba flour, cookies, centesimal composition.
RESUMO
As florestas tropicais no Brasil estão atravessando um desmatamento recorte todos os
anos devido sua substituição para atividades principalmente ligadas a pecuária e
agricultura moderna, deste modo para conservação da floresta se faz necessário a
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valorização e valoração dos produtos florestais. Deste modo, esta pesquisa baseou-se no
aproveitamento da farinha de jatobá (Hymenaea courbaril L.) para a produção de
“biscoitos tipo cookie”. Após a caracterização química da farinha de jatobá, foram
elaborados biscoitos com farinhas fortificadas de trigo e jatobá. Os biscoitos foram
avaliados em suas características físicas, químicas e sensoriais. O teor de umidade de
todos os biscoitos (tradicional, chocolate, coco e café) não ficou abaixo de 5%. Os valores
de proteínas da farinha de coco e chocolate obtiveram os maiores teores (5,9%), seguida
da farina do jatobá com café (5,8%) e com teores (5,5%) para farinha de jatobá tradicional.
Os valores de pH das farinhas de jatobá variaram de 6,48% para a farinha de coco, a
7,23% para a farinha tradicional. Os valores de pH das farinhas apresentaram diferenças
entre si, a farinha de jatobá fortificada com café apresentou o menor valor de pH.
Concluindo que a elaboração dos produtos permitiu comprovar que um nível de adição
de até 5% de farinha de jatobá em cookies o qual foi bem aceito pelos avaliadores,
obtendo-se aceitação sensorial. Logo, os resultados mostram um produto inovador
utilizando o jatobá para produção de alimentos ricos em fibras e proteínas, que valoram
a espécie e sua conservação em ambientes naturais.
Palavras-chave: farinha de jatobá, biscoitos tipo cookies, composição centesimal.
1 INTRODUCTION
Jatobá (Hymenaea courbaril L.) is a plant belonging to the Hymenaea genus, to
the Leguminosae family (Fabaceae) and the subfamily Caesalpinoideae, popularly known
as jatobá, is characterized as a medicinal plant found in several regions of South America,
Central America, and southern Mexico and in Brazil, belongs to the Cerrado and Caatinga
biomes (Scaramussa et al, 2022), but in Maranhão is also found in the Amazon biome.
The jatoba tree produces robust fruits, varying between 10 and 20 cm long and
4to 6 cm wide, which contain up to 13 seeds. The fruits are edible and appreciated by
rural populations that ingest the floury pulp in its natural form or as porridge (M. R. Silva
et al. 2001) and important food resource for many animals and humans, besides being
used in reforestation programs (Carvalho et al, 2022). Its leaves and bark have bioactive
compounds, especially flavones, phenols and catechins, which can be used for
prospecting bioproducts (Matos et al, 2023).
Carvalho et al (2020) cites works that show that the nutritional composition of the
fruits of jatoba has shown interest for presenting properties that make them important in
the development of new food and pharmaceutical products. One of the characteristics is
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the high content of fiber, in which its consumption is associated with beneficial results
for the human body and even for the prevention of some chronic diseases (M. R. Silva et
al. 2001). Despite its numerous benefits, Jatoba, which has been used for a long time by
traditional communities, has not had its use encouraged by the knowledge of its benefits.
Observing this, was concluded that the cookie type cookies are a great option to bring this
knowledge, because besides having a long shelf life, they have a good amount of demand
and good acceptance, especially by children.
However, for an adequate technology to be developed, it is necessary that the
foods chosen for formulation of composite flours are researched regarding chemical
composition, physical and nutritional characteristics. The process of developing and
optimizing the final product must also involve sensory affective (consumer) tests in
orderto develop competitive and widely accepted formulations.
The objective of this project is to formulate cookies from jatoba flour, enhancing
its nutritional value with other materials, to contribute to the conservation of the jatoba
trees, to make it economically viable for those who need it, and to encourage the use of
the plant for the benefits it presents.
2 MATERIALS AND METHODS

2.1 STUDY MATERIAL
The jatoba fruits were collected in the municipality of Santa Helena in the State
of Maranhão, stored in Styrofoam boxes and transported to the Microbiology Laboratory
of the Federal Institute of Education, Science and Technology of Maranhão, Monte
Castelo campus.
2.2 PULP PROCESSING

In the laboratory, the already peeled fruits were selected and manually pulped
using stainless steel knives and in good condition. After extraction, the flour was
processed in a blender at speed 3, sieved and packaged in plastic containers and stored in
a freezer (- 20°C) until use, Figure 1. The common wheat flour and the other ingredients
used in the cookie’s formulation were obtained in the commerce of São Luís, Maranhão.
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ISSN: 1696-8352
Figure 1: Steps for the preparation of the jatoba flour.
Source: authors (2020)
2.3 BISCUIT PREPARATION

After thinning the fruit, for the elaboration of flour with multi-diversified
ingredients, a traditional cookie was first made with total replacement of wheat flour by
jatoba flour. It was verified that the fruit exaggeratedly denoted its smell and taste, which
would not result in good sensory acceptability. Therefore, instead of a total substitution,
the cookie was prepared with a proportion of wheat flour and jatoba flour of 6:1 and 3
more subtypes of cookies were created, with coffee, 70% chocolate and coconut. To
improve the nutritional qualities of the product, margarine was replaced by butter.
Ingredients for the elaboration of the cookies, Table 1.
Table 1. Ingredients for making cookies.

Ingredients Quantitie
Jatoba flour 50 g
Butter 250 g
Crystal sugar 150 g
Brown sugar 160 g
Wheat flour 350 g
Vanilla flavoring 10 mL
Eggs 2 units
Granulated coffee 3 tablespoons
Shredded coconut 3 scoops
70% Chocolate ½ bar of 100 g
Coconut oil coffee spoons
2.4 CHEMICAL CHARACTERIZATION OF JATOBA FLOUR

The centesimal composition of the wheat flour was determined through the
following procedures: the moisture content determined in an oven at 105ºC until constant
weight (PREGNOLATTO, 1985)The nitrogen was determined by the Kjedahl method
and converted into crude protein by the correction factor 6.25; the ashes were determined
by incineration at 550°C; to determine the acidity, a 20 mL solution of the cookies was
mixed with 2 drops of 1% phenolphthalein and titrated with a standardized 0.1 M NaOH
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solution until a rosy color appeared; The total soluble solids was measured using a
refractometer, putting 2 drops of the cookie solution on the reader, waiting for 1 minute
and observing the brix degree scale; and to determine the amount of vitamin C in the
jatoba based cookies, a 1% starch solution was made and mixed in an Erlenmeyer with
10 mL of H2 SO4 20%, 1mL of KI and 20mL of the cookie solution, already filtered. In
the burette, KIO3 was added and titrated in triplicate until a blue coloration appeared.
2.5 PHYSICAL CHARACTERIZATION OF THE COOKIE

For the physical analyses of the cookies, the procedures described in AACC
method 10- 50D were used to determine the weight of the cookies before and after baking,
diameter, and expansion factor (Diracy Betânia et al. 2009). The diameter of the cookies
was determined with a millimeter scale ruler and the thickness with a caliper.
2.6 ACCEPTABILITY OF COOKIE COOKIES

The sensory analyses were performed from March to September 2020 after the
cookies were prepared. The degree of acceptance was evaluated using an acceptance test
with potential consumers of the product, who evaluated in a simple way, how much they
liked or disliked each formulation. The testers were randomly selected, selected based on
cookie consumption, availability, and interest in participating in the test. The appearance
of each formulation was judged independently of the analysis of aroma, flavor, and
texture. The tasters evaluated the appearance of the formulations arranged in simple and
transparent packages, coded with their respective names - traditional, chocolate, coconut,
and coffee.
3 RESULTS AND DISCUSSION

3.1 CENTESIMAL COMPOSITION OF THE JATOBA FLOURS
The centesimal composition on dry basis of the jatoba flour is presented in Table
2.
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Table 2. Centesimal composition of jatoba flour, in g/100g of dry material.

Constituents values
Proteins (%) 4,99
Lipids (%) 8,42
Ash (%) 3,40
Starch 0,072
Fibers 17,13
Vitamin C (%) 0,084
Humidity (%) 11,7
Total acidity 2,97
°Brix 0,07
The results obtained in the analysis of jatoba flour are close to those cited in the
literature, which found the following dry composition: protein 7.6%, lipids 3.03%, ash
4.60%, soluble fiber 11.01% (M. R. Silva et al. 2001). In the work of Silva (E. F. da Silva
et al. 2020) presented some different results: protein 7.07%; lipids 1.26%, ash 4.02%,
crude fiber 17.82%. This difference can be explained by the origin of the plant material
and the climatic and nutritional conditions of each region (Moncada et al. 2013).
The contents found in the jatoba flour made it possible to use a fortified mixed
flour to contribute to human nutrition, and to elaborate cookies.
The value of lipids found in the jatoba flour was the highest (8.42%) in relation to
the other authors. This variation can be explained due to the different species of jatoba
evaluated in each work cited (Dias, Luzia, and Jorge 2013).
3.2 PHYSICAL CHARACTERISTICS OF THE COOKIES

The average results of the physical analyses of the cookies made with jatoba flour
fortified with chocolate, coconut and coffee are presented in Table 3. The average weigh
to the cookies before baking varied little from one variety to another.
The average weight of the cookies before baking varied from one formulation to
another, being smaller or larger the amount of jatoba flour, this was observed after baking
the cookies.
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Table 3: Averages of the physical characteristics of the cookies formulated with jatoba mixed flour.
Types of cookies Umidity Hickness (cm3 /g) Weight before Weight after
(g/100g) baking (g) baking (g)
Traditional 12,64 12,53 23,06 18,87
Chocolate 8,97 15,99 29,16 25,72
Coconut 8,49 14,12 24,22 19,73
Coffee 11,10 13,71 23,74 18,68
3.3 ACCEPTABILITY OF THE COOKIES

The mean scores of acceptances for tasting and appearance of the cookies
formulated with jatoba flour fortified with chocolate, coconut and coffee are presented in
Table 4. The formulations containing - traditional, chocolate, coconut, and coffee - the
coconut one was the most appreciated, however, the smell characteristic followed the low
averages of the other formulations.
Table 4: Averages of the sensory attributes evaluated by the interviewees in each formulation.
Attributes
Formulations Sensory Traditional Chocolate Coco Coffee
Appearance 8,6±0,79 7,4±0,98 8,3±0,76 7,1±2,12
Smell 7,7±1,11 7,4±1,13 7,1±2,27 7,4±2,15
Crispness 6,9±0,38 7,6±0,79 8,0±0,82 7,0±1,63
Sweetness 7,1±1,35 8,3±0,76 8,0±1,29 8,4±0,79
Flavor 7,3±1,11 8,6±0,79 8,6±0,53 8,1±0,90
3.4 CHEMICAL CHARACTERIZATION OF THE COOKIES ELABORATED WITH

JATOBA FLOUR
The cookies containing jatoba flour (5%) and 35% wheat flour were chemically
characterized (Table 5).
According to the data presented in Table 5, there was an increase in the ash and
moisture contents with the addition of the jatoba flour in the formulations. The traditional
and coffee cookies were the ones that had higher contents of ash and moisture in relation
to the others. The high amount of ash content is related to the significant amounts of
minerals such as potassium, iron, calcium, phosphorus, magnesium, and zinc, present in
the jatoba flour (C. P. da Silva 2013).
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The moisture content of all cookies (traditional, chocolate, coconut, and coffee)
was not below 5%. (Diracy Betânia et al. 2009). The higher moisture contents found in
the cookies are within the standard stipulated by the National Commission of Food
Standards and Norms. This amount is related to the high amount of flour added in the
formulation, because it requires a greater amount of water, evidencing the high
hygroscopicity (high water capacity) of the fiber present in jatoba (Soares et al. 2016).
Table 5: Centesimal composition of the cookies formulated with mixed jatoba flour.
Cookie types (g/100g)
Constituents Traditional Chocolate Coconut Coffee
Proteins (%) 5,5 5,9 5,9 5,8

Ash (%) 6,97 5,98 5,54 9,39
Humidity (%) 12,64 8,97 8,49 11,10
Starch (%) 1,7 1,6 1,8 1,5
Titratable Acidity (%) 1,92 2,50 2,30 2,45
pH 7,23 7,03 6,77 6,48
Vitamin C 11,72 9,38 7,30 9,37
Soluble Solids (% Brix) 9 8,9 10 9,8
The protein values (Table 5) of the coconut and chocolate flour obtained the
highest contents (5.9%), followed by the jatoba flour with coffee (5.8%) and with contents
(5.5%) for traditional jatoba flour that showed similar results when compared with those
obtained by Cardoso et al. (2013) (5.60%) of protein in fresh matter) (Morais Cardoso et
al. 2013). This similarity can be explained by the origin of the plant material and the
climatic and nutritional conditions of each growing region (MONCADA et al., 2013).
The pH values of the jatoba flours varied from 6.48% for coconut flour, to 7.23%
for the traditional flour (Table 5). The pH values of the flours showed differences
betweenthem, the jatoba flour fortified with coffee showed the lowest pH value.
According to Silva et. al (2020), the values presented for this parameter by all the
samples analyzed were above the pH 4.00 value considered effective against the
proliferation of most pathogenic microorganisms, since low acidity foods (pH > 4.50) are
the most subject to microbial multiplication, both of pathogenic and spoilage species
(Silva et al. 2020), (Fiorda and de Siqueira 2009). According to Silva et. al (2020), all the
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constituents of jatoba are subject to the development of these microorganisms, requiring

adequate processing and storage, as for the hygienic-sanitary conditions.
4 CONCLUSIONS
The cookies showed that they are a good way to increase the fruit in regional food,
increasing fiber content in food and rescuing the characteristic flavor. The elaboration of
the products allowed proving that a level of addition of up to 5% of jatoba flour in cookies
was well accepted by the evaluators, obtaining sensory acceptance.
ACKNOWLEDGMENT
To the Federal Institute of Education, Science and Technology of Maranhão, Campus São
Luís - Monte Castelo. To the National Research Council (CNPq). To the Núcleo de
Estudos de Agroecologia do IFMA, Campus São Luís - Monte Castelo. To the Maranhão
Research Support Foundation (FAPEMA).
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Bioactive Properties of Hymenaea Courbaril L. Pulp and Seed Lipid Fraction." Industrial
Crops and Products 49: 610-18.
Diracy Bethania, C L et al. 2009. "Quality of Cookies Formulated with Extruded

RiceBran in Substitution to Wheat Flour and Cassava Starch." Archivos latinoamericanos
de nutricion 59(2): 199-205.
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36(4): 817-26.
Moncada, Alessandra et al. 2013. "Effect of Grafting on Yield and Quality of Eggplant
(Solanum Melongena L.)." Scientia Horticulturae 149: 108-14.
de Morais Cardoso, Leandro et al. 2013. "'Jatobá Do Cerrado'(Hymenaea Stigonocarpa):

Chemical Composition, Carotenoids and Vitamins in an Exotic Fruit from the Brazilian
Savannah." Fruits 68(2): 95-107.
Pregnolatto, W, and N P Pregnolatto. 1985. "Analytical Standards Of The Adolfo Lutz

Institute."
Silva, Cintia Pereira da. 2013. "Effect Of Addition Of Jatobá-Do-Cerrado (Hymenaea

Stigonocarpa Mart.) Flour On Glycemic Response Of Breads."
Silva, Edilene Ferreira da et al. 2020. "Physical, Physicochemical and Centesimal

Characterization of the Fruit of Jatoba-Do-Cerrado (Hymenaea Stigonocarpa Mart.)."
Green Journal of Agroecology and Sustainable Development 15(2): 139-45.
Silva, Mara Reis, Maria Sebastiana Silva, Karine Anusca Martins, and Sheila Borges.
2001. "Technological Utilization of Jatobá-Do-Cerrado and Jatobá-Da-Mata Fruits in the

Preparation of Food Fiber-Source and Sugar-Free Cookies." Food Science and
Technology 21(2): 176-82.
Soares, Jaqueline Machado et al. 2016. "Cookies Added of Jatoba Flour: Chemical
Composition and Sensory Analysis Among Children." Brazilian Journal of Health
Research/Brazilian Journal of Health Research 18(3): 74-82.
Scaramussa SA de L, Soares L de A, Santana LCL de A. Extracts of bark and seeds of

jatoba (Hymenaea courbaril L.): antioxidant and antimicrobial activities and synergistic
effect of extract combinations. International Food Science and Technology. 2022;0(0).
doi: 10.1177/10820132221136589
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Marques Brandão & Georgiana Eurides de Carvalho Marques (2023) Chemical
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R.F.D., 2022. Jatobazeiro seedlings associated with arbuscular mycorrhizal fungi. Revista
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REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA

Curitiba, v.21, n.7, p. 7397-7408. 2023.

Forest conservation and food production: cookies based on jatoba

Conservação da floresta e produção de alimentos: cookies à base da

Recebimento dos originais: 26/06/2023

Laynna Sthephany Cordeiro Silva

Gabriel Martins Nepomuceno

Clenilma Marques Brandão

Djanira Rubim dos Santos

Roberta Almeida Muniz

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

Osmar Luis Silva Vasconcelos

Edson Mauro Viana de Carvalho

Georgiana Eurides de Carvalho Marques

Keywords: jatoba flour, cookies, centesimal composition.

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

Palavras-chave: farinha de jatobá, biscoitos tipo cookies, composição centesimal.

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

2 MATERIALS AND METHODS

2.2 PULP PROCESSING

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

Figure 1: Steps for the preparation of the jatoba flour.

Source: authors (2020)

2.3 BISCUIT PREPARATION

Table 1. Ingredients for making cookies.

2.4 CHEMICAL CHARACTERIZATION OF JATOBA FLOUR

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

2.5 PHYSICAL CHARACTERIZATION OF THE COOKIE

2.6 ACCEPTABILITY OF COOKIE COOKIES

3 RESULTS AND DISCUSSION

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

Table 2. Centesimal composition of jatoba flour, in g/100g of dry material.

3.2 PHYSICAL CHARACTERISTICS OF THE COOKIES

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

3.3 ACCEPTABILITY OF THE COOKIES

3.4 CHEMICAL CHARACTERIZATION OF THE COOKIES ELABORATED WITH

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

Cookie types (g/100g)

Constituents Traditional Chocolate Coconut Coffee

Proteins (%) 5,5 5,9 5,9 5,8

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

constituents of jatoba are subject to the development of these microorganisms, requiring

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

Diracy Bethania, C L et al. 2009. "Quality of Cookies Formulated with Extruded

de Morais Cardoso, Leandro et al. 2013. "'Jatobá Do Cerrado'(Hymenaea Stigonocarpa):

Pregnolatto, W, and N P Pregnolatto. 1985. "Analytical Standards Of The Adolfo Lutz

Silva, Cintia Pereira da. 2013. "Effect Of Addition Of Jatobá-Do-Cerrado (Hymenaea

Silva, Edilene Ferreira da et al. 2020. "Physical, Physicochemical and Centesimal

2001. "Technological Utilization of Jatobá-Do-Cerrado and Jatobá-Da-Mata Fruits in the

Scaramussa SA de L, Soares L de A, Santana LCL de A. Extracts of bark and seeds of

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

REVISTA OBSERVATORIO DE LA ECONOMIA LATINOAMERICANA, Curitiba, v.21, n.7, p. 7397-7408. 2023..

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