Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Rocha, Lorena Santana; Santiago, Raquel de Andrade Cardoso

doi:10.1590/s0101-20612009000400019

Cited by 45 publications

(35 citation statements)

References 5 publications

(6 reference statements)

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“…According to Katina et al (2006), the addition of fiber in baked goods is considered a benefit, but it can often cause problems in relation to the technological quality of bread, reducing the volume and elasticity of the crumbs. Similar results were found by Rocha & Santiago (2009) when they evaluated wheat breads with the addition of 25, 50 and 75% of peel and pulp from baru fruit to increase the fiber content; the results of those authors varied between 1.76 and 2.5 mL/g.…”

Section: Specific Volume Rise In Dough and Cooking Lossessupporting

confidence: 79%

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

et al. 2016

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The aim of this study was to evaluate the physical quality and sensory acceptance of gluten-free breads with different percentages of chia flour (Salvia Hispanica L.). The chia flour was used to substitute rice flour and soy flour in order to replace the gum required in this type of bread. Four formulations were developed; a standard made with gum, and three formulations with 2.5%, 5.0% and 7.5% of chia flour. Analyses of specific volume, cooking losses and the rise in dough of the breads were performed. Sensory analysis included tests for affective acceptability and purchase intent. The results showed that the bread with 2.5% chia flour had specific volume and cooking losses similar to the standard. In terms of the rise in dough, the standard showed the highest values, followed by the bread made with 5.0% chia flour. The substitution of soy and rice flour with 2.5% of chia flour produced bread with sensory characteristics similar to the standard in all of the analyzed attributes; it also received higher purchase intent. Using chia flour at a concentration of 2.5%, compared to rice flour and soy flour, proved that it was possible to replace gum in the bread formulation.Keywords: celiac disease; chia; HPMC gum.Practical Application: Chia flour (2.5%) gives physical characteristics to bread which are similar to bread made with gum.

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Section: Specific Volume Rise In Dough and Cooking Lossessupporting

confidence: 79%

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

et al. 2016

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“…Due to its nutritional composition and promising study results, the baru almond has been amply explored, particularly with a view to developing foods with added baru almond and/or its by-products (Soares et al, 2007;Rocha & Cardoso Santiago, 2009;Santos et al, 2012;Pineli et al, 2015a, b). It has been shown that cookies developed with different partially defatted baru flour (PDBF) concentrations in substitution of wheat flour (WF) and cassava starch (CS) (Soares et al, 2007) (Soares et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2017

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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.

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“…The breads were considered accepted when they obtained averages ≥ 6 (liked slightly) (ROCHA; CARDOSO SANTIAGO, 2009). In the purchase intent test, a five-point scale (1 = definitely would not buy and 5 = definitely would buy) was used.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Bread containing Brassica oleracea var. acephala as a source of copper and manganese

et al. 2015

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The aim of this study was to add dehydrated kale (Brassica oleracea var. acephala) to the formulation of a loaf of bread at concentrations of 2.5% and 5%, and submit the products obtained to physico-chemical, sensory and chemical composition analysis. We also designed a control loaf of bread for comparison purposes. The addition of dehydrated kale increased the pH and acidity of the bread; however, it did not affect the specific volume, which ranged from 4.57 to 4.08 cm3/ g, and the water activity, which was 0.95, making it possible to obtain products with satisfactory technological characteristics. In the sensory test, the kale bread showed good acceptance, with mean scores ranging from 6.5 to 8.4, and outstanding softness. The color of the bread with 5% kale was the only attribute that obtained a mean score below the one obtained for the control bread. The addition of dehydrated kale promoted greater increase in the fiber (133-281%), calcium (176-297%), phosphorus (201-232%), potassium (208-318%) and magnesium (181-300%) content of the bread; however, only for copper (140-160%) and manganese (76-118%), were increments sufficient to make the products good sources of these minerals. As regards the level of oxalic acid, the concentrations obtained were far below the level considered as risky to health. Therefore, the addition of dehydrated kale to the formulation of bread resulted in products with good sensory acceptance, increased their nutritional value, and offered consumers a new choice of bread.

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Implicações nutricionais e sensoriais da polpa e casca de baru (Dipterix Alata vog.) na elaboração de pães

Cited by 45 publications

References 5 publications

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

Sensory response and physical characteristics of gluten-free and gum-free bread with chia flour

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

Bread containing Brassica oleracea var. acephala as a source of copper and manganese

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