Effect of adding pineapple (Ananas comosus) flour on the sensory and textural properties of wheat flour: Effecto de la adición de harina de piña (Ananas comosus) sobre las propiedades sensoriales y de textura de galletas de harina de trigo (Triticum aestivum)

Cookies from wheat flour are one of the most consumed bakery products. However, as they are deficient in fiber, usually other
ingredients are added to improve the organoleptic and nutritional attributes. In this work, three formulations were followed to
prepare wheat flour (WF) cookies with pineapple flour (PF) at 5, 10, and 15% of substitution. The acceptance level of the cookies
was analyzed by three consumer groups: children, teenagers, and adults. The physicochemical properties and shelf-life were
also evaluated. Cookies containing 15 % of PF reached a 16 mg GAE/100 g of total polyphenols. The content of antioxidants
remained at acceptable levels after baking. The proximal analysis showed that the ash, fiber, and protein contents in all treatments
were significantly higher (p0.05) than that of commercial samples. Cookies with 5% PF had the highest level of acceptance
in the three consumer groups evaluated. The cookies maintained the sensory characteristics after four weeks of storage. The
organoleptic and nutritional properties of the cookies were improved after adding pineapple flour. Replacing wheat flour by
5-15% pineapple flour allowed obtaining cookies with an adequate content of protein, fiber, and total polyphenols.
Keywords: cookies, total phenols, fiber, texture, acceptability