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 th...

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Autors principals:	Lúcia Schuch Boeira, Isabely Marques do Nascimento Florêncio, Ana Maria Rauen de Oliveira Miguel, Kátia Maria Vieira Avelar Bittencourt Cipolli, Rita de Cássia Salvucci Celeste Ormenese, Danielle Ito, Carla Lea Camargo Vianna, Cristiane Rodrigues Gomes Ruffi
Format:	Artigo
Idioma:	Inglês
Publicat:	Instituto de Tecnologia de Alimentos (ITAL) 2026-05-01
Col·lecció:	Brazilian Journal of Food Technology
Matèries:	Physical-chemical properties Dietary fiber Oleic acid Maltitol Sensory acceptance Shelf life Cookie
Accés en línia:	http://www.scielo.br/pdf/bjft/v29/1981-6723-bjft-29-e2025070.pdf
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