Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

Alves‐Santos, Aline Medeiros; Fernandes, Daniela Canuto; Naves, Maria Margareth Veloso

doi:10.1016/j.nfs.2021.07.001

Cited by 14 publications

(6 citation statements)

References 69 publications

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“…Studies on the nutritional potential of Brazilian savanna fruits have shown that the bioactive compounds of baru are present in the pulp and in the kernel of the fruit, and that the ingestion of 100g of baru pulp provides 6% of the daily requirement of protein intake (Egea & Takeuchi, 2020;Alves-Santos, et al, 2021), and 28% of carbohydrate intake (Almeida et al, 2019). The high energy potential of the fruits was also confirmed by De Matos Teixeira et al (2020).…”

Section: Resultsmentioning

confidence: 69%

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Azevedo¹,

Sander²,

Morais

et al. 2022

RSD

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This work is a scientometric analysis of articles published in journals related to the subject “Dipteryx alata, Baru and Brazilian savanna” in its main area of occurrence, the Brazilian savanna biome. The proposal was to draw a scientometric profile related to the aforementioned topic, which is a key species with enormous potential for socio-environmental development, presenting the panorama of the state of knowledge and the main areas of research until the year 2021. A total of 205 articles that had baru as the focus of the study were found, having been published in 114 journals between 1988 and 2021. The area of biotechnology had the greatest representation, followed by ecology. In the area of biotechnology, research had different approaches, such as the nutritional part of the development of new products for the industry, highlighting the importance and plasticity for the use of the species, as a potential product for socio-environmental development, and for some communities, mainly those formed by small family units, it is an important element in complementing the source of income. Another important point of the species is its potential use for the recovery of degraded areas, due to its morphophysiological characteristics, which, in addition to helping in sustainable production and productivity, have a broad, complex and highly important ecological relationship to the Brazilian savanna ecosystem.

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Section: Resultsmentioning

confidence: 69%

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Azevedo¹,

Sander²,

Morais

et al. 2022

RSD

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“…is an edible almond, native to the Brazilian savanna, belonging to the Leguminosae family (Faboidae). It is a drupoid, fibrous, ovoid fruit of brown color and soft texture that flowers from November to February and produces fruit from December (Alves-Santos et al, 2021;Pineli et al, 2015b;Silva et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Due to their high lipid content (32 to 46 g/100 g) (Alves-Santos et al, 2021), baru almonds are used for oil extraction (Cruz, 2010). The oil from baru almonds can be extracted by cold pressing the almonds, with or without prior roasting, resulting in the partially defatted almond cake (Cruz, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The oil from baru almonds can be extracted by cold pressing the almonds, with or without prior roasting, resulting in the partially defatted almond cake (Cruz, 2010). Both the oil and the partially defatted baru cake (PDBC) are coproducts with commercial usability in food and, in the case of the partially defatted cake, have an interesting protein content (20 to 32 g/100 g) (Alves-Santos et al, 2021;Guimarães et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)

et al. 2022

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The extraction of baru oil from almonds, generates the partially defatted cake. The use of this coproduct in bakery products reduces wastage of materials and nutrients, thereby improving nutritional aspects, and contributing to a sustainable environment. The aim of this study was to characterize the physico-chemical properties of crackers made with oil and partially defatted baru cake as partial substitutes for olive oil and wheat flour, respectively. The formulations presented interesting nutritional benefits to consumers, as they can be considered as a source of dietary fiber (13.58 g/100 g), magnesium (61.76 mg/30 g) and zinc (1.72 mg/30 g) and high in manganese (1.55 mg/30 g) and iron (4.56 mg/30 g) according to values established by Brazilian legislation, in addition, they have an interesting content of proteins (19.55 g/100 g) and lipids (19.24 g/100 g). The use of baru almond coproducts in savory crackers might be a good alternative to add nutrients that provide nutritional benefits to consumers.

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“…Among native plants in the Cerrado, Dipteryx alata Vogel, commonly known as the baru tree, has a high potential for exploitation (Nabout et al, 2010;Pineli et al, 2015a, b;Polmann et al, 2021). The use of baru by-products as ingredients in food products and nutraceuticals has a positive impact on the environment and adds value to products developed (Alves-Santos et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

Ramos

Mendes

Cruz

et al. 2022

BFJ

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PurposeBaru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.Design/methodology/approachCakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.FindingsBaru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.Originality/valueThe findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.

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Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

Cited by 14 publications

References 69 publications

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Baru (Dipteryx alata Voug.), the Brazilian savanna’s brown gold: A scientometric analysis of investigative trend

Handmade savory crackers made with baru cake and oil (Dipteryx alata Vog)

Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

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