Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

Pineli, Lívia de Lacerda de Oliveira; Carvalho, Mariana Veras de; Aguiar, Lorena Andrade de; Oliveira, Guilherme Resende; Celestino, Sônia Maria Costa; Botelho, Raquel Braz Assunção; Chiarello, Marileusa D.

doi:10.1016/j.lwt.2014.09.035

Cited by 60 publications

(59 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Therefore, the use of seriguela residue flour can be an effective and low-cost alternative for the preparation of food products such as sweet cookies or snacks, cereal bars and bread, which is in line with previous studies that also used fruit residues (FERREIRA et al, 2015;MENON et al, 2015;PINELI et al, 2015), since there is a high generation of fruit residues with no commercial value, but with significant nutritional aspects, potential health benefits, being also important from the point of view of environmental sustainability. …”

Section: Resultssupporting

confidence: 78%

“…Cookies made with seriguela residue flour showed decreased fat content and results lower to those found by Pineli et al (2015) in cookies made with baru residue flour (11.84%).…”

Section: Resultscontrasting

confidence: 60%

“…Antioxidant substances with functional potential are mainly concentrated in fruit skin and seeds, such as phenolic compounds and vitamin C. Accordingly, various fruit wastes rich in fiber and micronutrients have been added to cookies in order to make them more nutritious (FERRREIRA et al, 2015;. PINELI et al, 2015.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

et al. 2016

View full text Add to dashboard Cite

-This study aimed to process, characterize and use seriguela fruit residue pulp and flour (Spondias purpurea L.) (SFR) in the processing of cookies, evaluating nutritional and microbiological quality and sensory acceptance. SFR was prepared and characterized as to its physical and chemical characteristics. Cookies made with SFR at concentrations of 0, 10, 20 and 30% were submitted to analyses of chemical composition, acidity, pH, ascorbic acid, water activity, in addition to yield and costs. Microbiological analysis of cookies was performed previously to sensory analysis, which was performed by 100 potential consumers. SFR showed high levels of Vitamin C (57.99 mg / 100 g), fiber (12.82%), carbohydrate (71.77%) and energy density (313.21 Kcal/100 g). As SFR was added, there was an increase in the content of fibers, minerals and vitamin C. Cookies showed sensory scores between 6 and 7 of a 9-point hedonic scale; however, cookie containing 10% of seriguela fruit residue flour was the most accepted, with purchase intent and preference similar to control cookies, which were made with 100% wheat flour. The use of seriguela fruit residue in the production of cookies can be a viable option to increase the nutritional value and reduce the cost of ingredients used in the processing of food products, in addition to being important from the environmental point of view. Index terms: Cookie, Spondias purpurea L., fruit residue. APROVEITAMENTO INTEGRAL DA SERIGUELA (Spondias purpurea L.) NA PRODUÇÃO DE BISCOITO DOCERESUMO -O presente trabalho objetivou processar, caracterizar e utilizar a polpa e a farinha de resíduo de seriguela (Spondias purpurea L.) (FRS) no processamento de biscoitos, avaliando sua qualidade nutricional, microbiológica e aceitação sensorial. A FRS foi elaborada e caracterizada quanto às suas características físico-químicas. Os biscoitos foram elaborados a partir da FRS nas concentrações de 0; 10; 20 e 30% e submetidos às análises de composição centesimal, acidez, pH, ácido ascórbico, atividade de água, além da determinação do rendimento e dos custos. A análise microbiológica dos biscoitos foi executada previamente à análise sensorial, que foi realizada por 100 potenciais consumidores. A FRS apresentou elevados teores de vitamina C (57,99 mg/100 g), fibras (12,82%), carboidratos (71,77%) e valor calórico (313,21 Kcal/100 g). À medida que houve adição de resíduo, houve o aumento do teor de fibras, minerais e vitamina C nos biscoitos. Os biscoitos apresentaram notas sensoriais entre 6 e 7, de uma escala hedônica de 9 pontos, e o biscoito contendo 10% da farinha de resíduo de seriguela foi o mais aceito, com intenção de compra e preferência semelhantes aos biscoitos-controle, que foram elaborados com 100% de farinha de trigo. O aproveitamento de resíduos da seriguela na elaboração de biscoitos pode ser uma alternativa viável de alto valor nutricional e de baixo custo dos ingredientes utilizados no processamento desses produtos alimentícios, além de ser importante sob o ponto de vista ambiental. Termo...

show abstract

Section: Resultssupporting

confidence: 78%

“…Cookies made with seriguela residue flour showed decreased fat content and results lower to those found by Pineli et al (2015) in cookies made with baru residue flour (11.84%).…”

Section: Resultscontrasting

confidence: 60%

See 1 more Smart Citation

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

et al. 2016

View full text Add to dashboard Cite

show abstract

“…It flowers from Dctober to January and its fruits ripen between March and August, producing on average of 2000-6000 fruits per plant (Pio Corrêa, 1984;Sano et al, 2006). The tree's seed or baru almond contains approximately 38.20% lipids, consisting predominantly of unsaturated fatty acids; 23.90% protein; 15.80% carbohydrates; 13.40% dietary fiber, of which 2.50% are soluble fibers and 10.90% are insoluble fibers (Pineli et al, 2015a). The baru almond also has a high mineral content, especially of calcium, iron, magnesium, potassium, phosphorus and zinc (Sousa et al, 2011;Siqueira et al, 2012;Takemoto et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

View full text Add to dashboard Cite

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.

show abstract

“…Já a maior concentração em ácidos graxos se refere aos ácidos oleico e linoleico, seguidos pelos ácidos palmítico, lignocérico, esteárico, behênico, gadoleico e araquídico 3 . Devido ao seu elevado destaque nutricional, o baru tem sido introduzido em diversas formulações alimentícias, substituindo as castanhas tradicionais, inclusive na culinária internacional 6 . Sua utilização na alimentação escolar também vem contribuindo para a redução de carências nutricionais nas crianças, sendo empregado, geralmente, em substituição ao amendoim 2.…”

Section: Introductionunclassified

Adição de farinha de baru em cupcakes: caracterização físico-química e sensorial entre crianças

et al. 2016

View full text Add to dashboard Cite

O presente estudo objetivou verificar a aceitabilidade sensorial de cupcakes adicionados de farinha de baru (FB) entre crianças e determinar a composição físico-química da formulação padrão e daquela contendo FB com aceitação sensorial semelhante a padrão. Foram desenvolvidas as seguintes formulações de cupcakes: F1 -0% (padrão) e as demais adicionadas de 6% (F2), 12% (F3) e 18% (F4) de FB. Participaram da avaliação sensorial 59 provadores não treinados, de ambos os gêneros, com idade entre 8 e 10 anos. Maiores notas foram verificadas para F1 e F2 comparadas a F4 no atributo aparência. Para as características aroma, sabor, textura, cor, aceitação global e intenção de compra, F1 apresentou maior aceitação que F4, sem diferença entre as demais. Foram verificados maiores teores de umidade, cinzas, proteínas, lipídios, calorias e fibra alimentar em F3 comparado a F1, porém menor teor de carboidratos foi constatado em F3. Assim, a elaboração dos produtos permitiu comprovar que um nível de adição de até 12% de FB em cupcakes (redução de 50% de farinha de trigo refinada) foi bem aceito pelos provadores infantis, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização. Palavras-chave:Cumaru. Castanha. Criança.The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children and determine the physico-chemical composition of the standard formulation and that containing BF with similar sensory acceptance standard. The following formulations were developed cupcake: F1 -0% (standard) and other added 6% (F2), 12% (F3) and 18% (F4) of BF. Participated in the sensory evaluation 59 untrained, of both genders, aged between 8 and 10 years. Higher scores were observed for F1 and F2, compared to F4 the appearance attribute. For aroma, taste, texture, color, overall acceptance and purchase intent, F1 to F4 showed greater acceptance, with no difference between the others. Higher contents of moisture, ash, protein, lipid, dietary fiber and calories in F3 compared to F1 were checked, but lower carbohydrate content was observed in F3. Thus, the development of products able to prove that an addition level of 12% BF cupcakes (50% reduction of refined wheat flour) was well accepted by the children tasters, yielding similar sensory acceptance to the product standard expectations and good marketing.

show abstract

Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

Cited by 60 publications

References 34 publications

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

INTEGRAL UTILIZATION OF SERIGUELA FRUIT (Spondias purpurea L.) IN THE PRODUCTION OF COOKIES

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

Adição de farinha de baru em cupcakes: caracterização físico-química e sensorial entre crianças

Contact Info

Product

Resources

About