Vegan and gluten-free biscuits with Amazonian peach palm (Bactris gasipaes Kunth): Agroindustrial potential and quality assessment

Abstract

Growing demand boosts innovation in vegan and gluten-free biscuits. The Amazon, rich in biodiversity, offers underused fruits like peach palm (PB), high in oleic acid, fiber, carotenoids, and phenolic compounds. Utilizing this fruit enhances local income and forest conservation, spurring the development of peach palm biscuits. This study reports the physicochemical and sensory characteristics as well as the stability of vegan and gluten-free peach palm biscuits with and without added sugar. The results demonstrated that Amazonian peach palm biscuits, with sugar and maltitol, have advantageous physicochemical characteristics as follows: low moisture (~1.6%), ideal Aw (0.22–0.27), proteins (8.7% and 8.5%), lipids rich in unsaturated fatty acids (62%, of which 69% is oleic acid), and high dietary fiber (20% and 19%). The replacement of sugar by maltitol did not significantly change the composition, suggesting an option for diabetics. Sensory tests indicated good acceptance, although potential consumers in the Northern region appreciated the products more than those in the Southeast region of Brazil. The relevant descriptors were soft to the bite, pleasant aftertaste, and crunchy. In the stability study, although small changes in color, odor, and crispness occurred, without an increase in peroxides, the shelf life of both products could be six months under the study conditions. This study demonstrated the high agroindustrial potential of Amazonian peach palm biscuits, presenting satisfactory physical-chemical and sensory attributes, in addition to stability for six months, constituting a functional, sustainable, and promising alternative for the market.