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

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dc.creatorKelly Aparecida CAETANO
dc.creatorJuliana Muselli CEOTTO
dc.creatorAna Paula Badan RIBEIRO
dc.creatorFrancielli Pires Ribeiro de MORAIS
dc.creatorRoseli Aparecida FERRARI
dc.creatorMaria Teresa Bertoldo PACHECO
dc.creatorCaroline Dario CAPITANI
dc.date2017
dc.date.accessioned2026-07-07T04:20:37Z
dc.descriptionThe 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 –1 ), compared to traditional oat cookies. Changing the formulation resulted in the enrichment of a number of microelements, including phosphorus (~ 197.90 mg.100 g –1 ) and iron (~ 21.56 mg.100 g –1 ). 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395951059011
dc.identifier.urihttp://hdl.handle.net/123456789/458423
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.37
dc.subjectAgrociencias
dc.titleEffect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
dc.typeartículo científico

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