Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes

Abstract

The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100% wheat flour (WF cake) and with 100% PDBF and four different levels of XG (0%-PDBF cake, 0.1%-X1, 0.2%-X2 and 0.3%-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

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

“…Previous studies have found similar results, where the addition of 8% PDBF (Soares et al, 2007), or the replacement of WF by 25% baru pulp in cookies (Alves et al, 2010), significantly increased the concentration of fibers in the products and presented a good sensory acceptance. Recently, Pineli et al (2015b) developed a cake, replacing 100% of WF by PDBF, and obtained a product rich in fiber and with a high concentration of phenolic compounds, flavonoids and proteins.…”

Potential use of plant‐based by‐products and waste to improve the quality of gluten‐free foods

“…The total substitution of wheat flour with partially defatted baru (Dipteryx alata) waste flour to produce GF cake also led to an improvement in nutritional properties. 128 The cake produced presented a significant increase in protein, fiber, and minerals content such as to be labeled as high protein content, rich in fiber and high zinc content. There was also a significant increase in total phenolics, total flavonoids, and tannins, which are known to have several health benefits like antioxidant, anticancer, cardioprotective, antidiabetic and anti-obesity effects through the inhibition of salivary and pancreatic alfa-amylase and alfa-glucosidase activity.…”

“…The reduction of this compound can be attributed to the presence of antioxidant compounds. The total substitution of wheat flour with partially defatted baru ( Dipteryx alata ) waste flour to produce GF cake also led to an improvement in nutritional properties 128 . The cake produced presented a significant increase in protein, fiber, and minerals content such as to be labeled as high protein content, rich in fiber and high zinc content.…”

Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)

“…However, during the pressing process for oil extraction, the baru cake is usually discarded, even though this coproduct retains nutrients and bioactive compounds present in almonds (Pineli et al, 2015b). Thus, the use of PDBC in bakery products may be an important alternative for the productive sustainability of baru (Bento et al, 2014;Pineli et al, 2015a), for example, as a substitute for wheat in foods for people with celiac disease (Silva et al, 2019). The use of different industrial coproducts is interesting to promote nutritional improvements in bakery products, such as increasing the content of dietary fiber, bioactive compounds, and proteins (Martins et al, 2017;Siqueira et al, 2015).…”