کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402789 | 1330891 | 2015 | 6 صفحه PDF | دانلود رایگان |
- Baru flour showed high fibers, lipids, iron, cooper, zinc and low carbohydrates.
- Baru flour presented antioxidants' contents comparable to those of known sources.
- Hardness and fracturability increased in cookies from 75Â g/100Â g of baru flour.
- Replacement of 25Â g/100Â g of baru flour led to acceptance close to control cookie.
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 (29.46Â g/100Â g), lipids (11.84Â g/100Â g), fibers (38.80Â g/100Â g), but fewer carbohydrates (11.57Â g/100Â g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34Â mg/100Â g) were intermediate to levels found in baru almonds and other nuts. TF (85.41Â mg/100Â g) was higher than in nuts. CT (64.39Â mg/100Â 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 75Â g/100Â g PDBF. Acceptance of cookies with 25Â g/100Â 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.
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 50-55