Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

ABSTRACT Brazil Nut Flour (BNF) is obtained from the extraction of oil from nuts. It is an upcycled ingredient for the development of gluten‐free cookies, potentially enhancing their nutritional, physical, and sensory aspects. Gluten‐free cookies enriched with Brazil Nut Flour (BNF) (0%, 10%, and 20%) were developed and characterized. Physicochemical parameters of BNF and cookies formulations were evaluated, alongside the physical characterization of the flour and sensory analysis of the cookies. BNF exhibited high water and oil retention capacities, content of ash, lipids, proteins, soluble and insoluble fibers, and a fatty acid profile with predominance of mono and polyunsaturated lipids, which contributed to the improved nutritional quality of the cookies. Flour incorporation resulted in a higher moisture retention, browning, and a less cracked surface of the cookies, without affecting instrumental texture. The acceptance of cookies containing BNF increased. Using the check‐all‐that‐apply (CATA) method, cookies with 20% BNF were characterized as nut aroma and flavor, sweet aroma and flavor, vanilla aroma and flavor, mild flavor, and crunchiness. Penalty‐lift analysis identified a positive impact of nut‐related attributes, such as nut aroma and flavor, on the overall acceptance of the cookies. The results highlight BNF's potential as an ingredient for gluten‐free cookies with reduced added sugars, enhancing physicochemical, physical, and sensory aspects, and contributing to the development of more nutritious, innovative, and sustainable products. The production of gluten‐free cookies is an easy‐to‐implement alternative for the full use of Brazil nuts processed in the Amazon region.