Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

Abstract

The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

“…Considering the amount of waste generated by the agroindustry, adding these underused parts of fruit in food formulations can be a useful strategy to add value to these by‐products, provide promising ingredients for the diversification of the human diet, increase the nutritional value of foods, improve their functional and sensory characteristics, in addition to expanding the range of products available on the market. Several studies have shown that food‐processing by‐products can have nutritional and functional characteristics that are favorable to consumers as well as promote technological characteristics that improve the sensory attributes of the product or reduce the cost of production (Alves et al, 2022; Brigagão et al, 2021; Gökşen & Ekiz, 2021; Maciel et al, 2020; Purić et al, 2020; Topkaya & Isik, 2019).…”