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dc.contributor.authorPINELI, L. de L. de O.
dc.contributor.authorCARVALHO, M. V. de
dc.contributor.authorAGUIAR, L. A. de
dc.contributor.authorOLIVEIRA, G. T. de
dc.contributor.authorCELESTINO, S. M. C.
dc.contributor.authorBOTELHO, R. B. A.
dc.contributor.authorCHIARELLO, M. D.
dc.date.accessioned2022-06-13T19:30:04Z-
dc.date.available2022-06-13T19:30:04Z-
dc.date.created2015-07-09
dc.date.issued2015
dc.identifier.citationLWT - Food Science and Technology, v. 60, p. 50-55, 2015.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1019623-
dc.descriptionAbstract: 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.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectFarinha de Baru
dc.subjectBiscoitos
dc.subjectComposição
dc.subjectAntioxidantes
dc.subjectBaru flour
dc.subjectComposition
dc.subjectBaru
dc.titleUse of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies.
dc.typeArtigo de periódico
dc.subject.thesagroDipteryx Alata
dc.subject.thesagroTextura
dc.subject.nalthesaurusFood technology
dc.subject.nalthesaurusantioxidants
dc.subject.nalthesauruscookies
dc.subject.nalthesaurustexture
riaa.ainfo.id1019623
riaa.ainfo.lastupdate2022-06-13
dc.identifier.doihttp://dx.doi.org/10.1016/j.lwt.2014.09.035
dc.contributor.institutionLÍVIA 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.
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