Baru (Dipteryx alataVogel) almond and dairy desserts with baru regulates gastrointestinal transit in rats

Abstract

The present study aimed to verify the antioxidant capacity in vitro of baru almond, evaluate the effect of baru intake on gastrointestinal transit and biochemical profile in rats and based on such results characterize the chemical composition of a baru‐enriched dairy dessert and analyze its effect in vivo. It was observed that traditional dairy desserts hastened the gastric emptying and delayed intestinal transit. Ingestion of dairy dessert with baru slowed gastric emptying and avoided the delay of intestinal transit time. After baru consumption, the biochemical profile was extremely favorable with reduced triglycerides and very low‐density lipoprotein, and increased high‐density lipoprotein‐c. The results show that baru almond is a good source of lipids, fibers, and antioxidants (1,179 mg GAE kg−1 sample by ABTS and 8,342 mg GAE kg−1 sample by ferric tripyridyltriazine). The dairy desserts with the highest content of baru normalized gastrointestinal transit compared to traditional dessert, and improved biochemical parameters in rats. Pratical applications In our work, we have developed a new dairy dessert with a Brazilian almond called Baru. The manuscript is significant because it demonstrates the presence of lipids, fibers, and antioxidants in high levels in baru almond and the health benefits associated with the intake of these compounds in dairy desserts.