Effect of Soursop Pulp (Annona muricata L.) on the Sensory, Functional and Physicochemical Characteristics of Artisanal Wheat Biscuits

Abstract

The present study evaluated the effect of incorporating soursop flour (Annona muricata L.) in the formulation of cookies, with the objective of developing a functional product with better sensory and nutritional profile. Different percentages of wheat flour substitution were tested (0 %, 5 %, 10 % and 15 %), analyzing sensory attributes such as color, aroma, taste and texture. The formulation with 10 % soursop flour showed the best results in terms of color and flavor, without compromising acceptability in aroma and texture compared to the control treatment. In the proximal analysis, it was observed that the protein content (1.29 %) was lower than the minimum established by the RTCA (3.0 %), probably due to the reduction of wheat flour. However, the product had an acceptable dietary fibre content (3.81 g/100 g), classified as a source of fibre, and a low fat content (0.64 %), making it a suitable alternative for consumers interested in low-fat products. The moisture content (5.26 %) slightly exceeded the recommended maximum value (5 %), attributable to the hygroscopic capacity of soursop flour. Although the mineral content was low (0.70 %), it is considered functionally acceptable to be an ingredient with natural variability. Overall, the results position the formulation with 10 % soursop flour as the most promising for further applications in functional food development.