Título:	Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies.
Autor:	PINELI, L. de L. de O. CARVALHO, M. V. de AGUIAR, L. A. de OLIVEIRA, G. T. de CELESTINO, S. M. C. BOTELHO, R. B. A. CHIARELLO, M. D.
Afiliación:	LÍVIA DE LACERDA DE OLIVEIRA PINELI, UNIVERSIDADE DE BRASÍLIA MARIANA VERAS DE CARVALHO, UNIVERSIDADE DE BRASÍLIA LORENA ANDRADE DE AGUIAR, UNIVERSIDADE DE BRASÍLIA GUILHERME THEODORO DE OLIVEIRA, UNIVERSIDADE DE BRASÍLIA SONIA MARIA COSTA CELESTINO, CPAC RAQUEL BRAZ ASSUNÇÃO BOTELHO, UNIVERSIDADE DE BRASÍLIA MARILEUSA D. CHIARELLO, UNIVERSIDADE CATÓLICA DE BRASÍLIA.
Año:	2015
Referencia:	LWT - Food Science and Technology, v. 60, p. 50-55, 2015.
Descripción:	Abstract: 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.
Thesagro:	Dipteryx Alata Textura
NAL Thesaurus:	Food technology antioxidants cookies texture
Palabras clave:	Farinha de Baru Biscoitos Composição Antioxidantes Baru flour Composition Baru
DOI:	http://dx.doi.org/10.1016/j.lwt.2014.09.035
Tipo de Material:	Artigo de periódico
Acceso:	openAccess
Aparece en las colecciones:	Artigo em periódico indexado (CPAC)