Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes
| Autor: | Yoon Kil Chang, Silvia Satie Tuyama, Camila de Souza Paglarini, Mayara de Souza Queirós, Ana Claúdia Varanda Moreira, Caroline Joy Steel |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Nut 030109 nutrition & dietetics biology Chemistry Dipteryx alata Wheat flour Baru 04 agricultural and veterinary sciences biology.organism_classification Shelf life 040401 food science Sensory analysis 03 medical and health sciences 0404 agricultural biotechnology Reduced fat Dietary fiber Food science Food Science |
| Zdroj: | Journal of Food Science and Technology. 55:164-172 |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | Baru is a native specie from the Brazilian “cerrado” with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered “light”, with the reduction of more than 30% margarine and a significant reduction of trans fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores. |
| Databáze: | OpenAIRE |
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