Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies
| Autor: | Sonia Maria Costa Celestino, Raquel Braz Assunção Botelho, Marileusa D. Chiarello, Lívia de Lacerda de Oliveira Pineli, Mariana Veras Oliveira de Carvalho, Lorena Andrade de Aguiar, Guilherme Theodoro de Oliveira |
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| Přispěvatelé: | LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNB, MARIANA VERAS DE CARVALHO, UNB, LORENA ANDRADE DE AGUIAR, UNB, GUILHERME THEODORO DE OLIVEIRA, UNB, SONIA MARIA COSTA CELESTINO, CPAC, RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNB, MARILEUSA D. CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA. |
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Dipteryx Alata
biology Biscoitos Chemistry Extraction (chemistry) Textura Baru Wheat flour Antioxidantes Farinha de Baru Composição biology.organism_classification Food technology Baru flour antioxidants Proanthocyanidin cookies Composition (visual arts) Food science texture Food Science Composition |
| Zdroj: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice) Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
| Popis: | We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies. Made available in DSpace on 2022-06-13T19:30:04Z (GMT). No. of bitstreams: 1 Artigo-Use-of-Baru-Sonia.pdf: 287340 bytes, checksum: aa0e2d5416e9907f7cb4bdefe7b930c1 (MD5) Previous issue date: 2015 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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