Physicochemical, Sensory, and Shelf-Life Characterization of an Upcycled Cookie Produced from Food Industry Surpluses

Abstract

ABSTRACT This study aimed to develop an upcycled cookie made from surplus food materials and evaluate its nutritional, microbiological, sensory quality, and shelf-life. The surplus materials were unpacked, ground, homogenized, and incorporated into a standardized formulation of chocolate cookies. The product was then subjected to microbiological, physicochemical, sensory, and shelf-life analyses. The cookie contained 62% carbohydrates, 8% moisture, 18% lipids, 9% protein, and 19% dietary fiber. Microbiological tests complied with regulatory standards and showed no significant alterations during storage. The product (8 g sample) achieved an overall acceptance index of 87.29% and 87% purchase intent. Accelerated shelf-life testing confirmed a 90-day validity period, based on the sensorial cutoff score (6.0) and microbiological stability. The upcycled cookie can be classified as a dietary fiber source according to Brazilian legislation. It also offers a sustainable alternative for the food industry, aligning with Environmental, Social, and Governance (ESG) standards and promoting a circular economy.