Sustainable valorization of peach palm ( Bactris gasipaes Kunth) peel flour to improve nutritional properties and carotenoid bioaccessibility in gluten-free cookies

Sustainable Food Technology 2026 Open access

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Authors: Jhonathan Vinícius Menezes Silva, Allien Monique Rosa Machado, Andressa Mara Baseggio, Renan Campos Chisté, Lilian Regina Barros Mariutti
DOI: 10.1039/d5fb00751h
Cited by: 1
References: 65

Abstract

This study formulated gluten-free cookies by replacing rice flour with peach palm peel flour (PF) at 10 and 20%, and evaluated their physical, nutritional, and carotenoid composition, as well as in vitro bioaccessibility.

Fields of Study & Subjects

Food composition and properties Plant Micronutrient Interactions and Effects Nuts composition and effects

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2657–2667
Publication date
1 January 2026
Language
EN