Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

Abstract

The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g ). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.Keywords: baru; unsaturated fatty acids; whole utilization of foods; food composition; dietary fibers.Practical Application: The use of baru in cookies increases their protein content, iron and monounsaturated fatty acids, such as oleic acid.

Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects

“…Cookies with baru (Dipteryx alata Vog.) seeds were elaborated by Caetano et al (2017) and presented values (mg/100g) of 234 for calcium; 21.56 for iron; and 10.85 for zinc, results that were higher than those of our study. Variations in cookies formulations, including the use of different byproducts and food processing may be responsible for the discrepancies between the results found (Cilla, López-García & Barberá, 2018).…”

Higher inositol phosphates and total oxalate of cookies containing fruit by‐products and their influence on calcium, iron, and zinc bioavailability by Caco‐2 cells

“…Krishnan, Dharmaraj, Manohar, and Malleshi (2011) added seed coat of finger millet on biscuits and found values (mg/100 g) from 711 to 864 for calcium, 5.5 to 7.5 for iron, and 2.2 to 2.7 for zinc. Cookies elaborated with baru seeds presented great amounts (mg/100 g) of calcium (234), iron (21.5), and zinc (10.8) (Caetano et al, 2017). However, it is worth emphasizing that in order to wield function in the organism, the minerals must be bioavailable, and therefore, studies on mineral bioavailability are required.…”

CARACTERIZAÇÃO BOTÂNICA E CADEIA PRODUTIVA DA ESPÉCIE Dipteryx alata Vogel

“…Na culinária, já é utilizada como aperitivo para substituir ou em associação à castanha do caju e castanha do Pará. Também já é utilizada para substituir o cacau e amendoim para a preparação de biscoitos (CAETANO et al, 2017), e chocolates, barras de cereais, bolos, granolas e paçocas (SANTOS et al, 2012). Bebida fermentada saborizada com a amêndoa também já foi processada com boa aceitação, no intuito de substituir fermentação do leite pela de grãos produzindo probióticos em virtude da alta prevalência de intolerância a lactose (FIORAVANTE et al, 2017).…”