Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes

Girón, Jader Martínez; Figueroa-Molano, Ana María; Ordóñez‐Santos, Luis Eduardo

doi:10.1590/1678-457x.14916

Cited by 23 publications

(20 citation statements)

References 24 publications

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“…It is important that the market offers bakery products containing the same sensory and nutritional quality as products that present gluten to people with celiac disease (Tracy, 1987). Martínez-Girón et al (2017) developed cakes with different proportions of peach palm flour, and the authors found in their studies that the peel flour can be considered as a natural food coloring alternative for cooked products, in order to replace artificial food coloring, besides increasing the biological properties of cakes.…”

Section: Physicochemical Compositionmentioning

confidence: 99%

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

2022

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The Amazon hosts numerous fruit species, which are consumed by the local population and distributed by the local economy in the commerce markets, but most of them are unknown to the general population. Therefore, for a better understanding of the Amazon biome, the main objective of this review was to describe the physicochemical, nutritional and biological characteristics of the peach palm, highlighting its antioxidant potential. The peach palm tree is considered a polyvalent palm native to tropical Latin America, predominantly cultivated by small farmers in agroforestry systems, its fruits present high potential for functional food production because of the presence of bioactive compounds in its composition, and high nutritive value with considerable amounts of carbohydrates and lipids, as well as it provides an important source of vitamin A. Thus, an approach has been taken on the main topics for further studies that may benefit the industry and improve the local economy where these fruits are found. In view of this, the dissemination of works already performed with this fruit, strategically relevant, can stimulate new lines of research to consolidate this field for food, pharmaceutical and cosmetic industries.

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Section: Physicochemical Compositionmentioning

confidence: 99%

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

2022

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“…This type of investigation may be carried out by moisture sorption isotherms, which provide key information to the development and optimization of food processes through the possibility of prediction of moisture adsorption and desorption data along storage at different relative humidity conditions ( Chisté et al., 2012 ; Carmo and Pena, 2019 ). There are available reports concerning the study of the technological potential of peach palm fruits to produce flour, from both their pulps ( Ferreira and Pena, 2003 ; Pires et al., 2019 ) or peels ( Órdóñez-Santos et al., 2016 ; Martínez-Girón et al., 2017 ). In addition, the hygroscopic behaviour of a flour prepared with oven-dried pulps of peach palm fruits was determined only by the acquisition of adsorption data at 15 °C and 35 °C ( Ferreira and Pena, 2003 ).…”

Section: Introductionmentioning

confidence: 99%

Peach palm flour: production, hygroscopic behaviour and application in cookies

Ribeiro

Monteiro

Carmo

et al. 2021

Heliyon

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In this work, two types of flour from peach palm fruits ( Bactris gasipaes ) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes ( p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R 2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.

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“…This is due to that incorporation of RBP caused relatively dark color. The darkness increased with increasing the RBP% in biscuits, hence was reflected on L values (Table 4) which may be due to the non-enzymatic browning reactions (Martínez- Girón et al, 2017). A significant decrease p≤0.05) in the color scores were observed with increasing the RBP% in biscuits.…”

Section: Sensory Evaluation Results Of Biscuitsmentioning

confidence: 95%

تقییم النشاط المضاد للسمنة للبسکویت المدعم بزر الورد المجفف على الفئران البیضاء

ذکي¹

2018

مجلة البحوث فی مجالات التربیة النوعیة

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The present investigation aimed to evaluate the effect of replacement wheat flour by 2.5, 5, 7.5 and 10% of dried red rose buds and petals (RBP) on the chemical composition, physical and sensory properties of biscuits and the effect of biscuits consumption on obese rats. Thirty six Albino rats were divided into six equal groups, one was kept as negative control group, while the other five groups were fed on high fat diet for month to induce obesity then one of them kept as positive control group, while the other 4 group fed on biscuits incorporated with 2.5, 5, 7.5 and 10% of RBP for 60 days by 10% of basil diet. The obtained results revealed that RBP extract contains several of phenolic and flavonoid compounds and recorded high antioxidants activity. Biscuits prepared from wheat flour containing 10% RBP had a significant hardness texture 87.73±5.7 (N) compared to control biscuits 45±1.44 (N), biscuits containing 2.5% RBP had the highest overall acceptability scores followed by 5, 7.5 and 10% but all biscuits were acceptable by panelists. Feeding rats on biscuits fortified with 7.5 and10% of RBP showed a significant reduction in triglyceride, total cholesterol, LDLcholesterol, glucose and liver enzymes levels as well as improved of kidney functions of obese rats compared to positive control group. Also, it caused a significant (P≤0.05) decrease in malonaldehyde (MDA) content vs a significant (P≤0.05) increase in antioxidant enzymes activities . In conclusion, data of the present investigation recommended consumption of biscuits fortified with red RBP within the daily diets of obese patients to improve serum lipid profile and loss weight.

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Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes

Cited by 23 publications

References 24 publications

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

The fruit of peach palm (Bactris gasipaes) and its technological potential: an overview

Peach palm flour: production, hygroscopic behaviour and application in cookies

تقییم النشاط المضاد للسمنة للبسکویت المدعم بزر الورد المجفف على الفئران البیضاء

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