Utilization of cupuaçu waste for the preparation of artisanal Amazonian biscuit and its centesimal composition

Theobroma grandiflorum S. (Malvaceae family), popularly known as cupuaçu, is an Amazonian fruit with a sour taste and unique aroma, rich in phytochemicals with antioxidant activity and nutritional potential. The waste from the production of cupuaçu juices and derivatives is high-value that is still being disposed of improperly. Thus, the objective of this study was to formulate and produce a homogeneous and uniform biscuit resulting from the integration of cupuaçu juice and residues with the dough and evaluate its centesimal composition. The formulation used was 60% sugar, 45% butter, 40% cupuaçu, 32% cornstarch, 15% egg, 1.5% baking soda for 100% wheat flour. From this formulation, a centesimal composition analysis was carried out which indicated, in a portion of 100g of biscuit, 20.7% moisture, 4.36g protein, 13.74g lipids, 59.31g carbohydrates, 1.22g fibers and 378.34 kcal/100g total energy value. The biscuit had a firm and extensible consistency, soft and crunchy texture, intense aroma and flavor of the tropical fruit (cupuaçu). In this way, the biscuit made from cupuaçu waste presented a good centesimal composition and excellent acceptability of flavor, aroma, and texture. In conclusion, this formulation of cupuaçu biscuit is a sustainable alternative for the use of waste from cupuaçu pulp.