Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies

Viana, Helena Nadya Alves Campos; Castro, Luiz Eduardo Nochi; Veeck, Ana Paula de Lima

doi:10.1016/j.jafr.2023.100577

Cited by 3 publications

(1 citation statement)

References 45 publications

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“…The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo fruit is actually a fruit stalk (penduculus) that is swollen, inflated, fleshy and contains elements consisting of proteins, sugars, fats, carbohydrates, minerals and vitamins (A, B, and C) [1].…”

Section: Introductionmentioning

confidence: 99%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Cashew nuts are the seeds at the very end of the fruit of the cashew plant (Anacardium occidentale Linn). The cashew plant produces fruit consisting of two parts, namely pseudo-fruit and true fruit. Pseudo-fruit is a fruit stalk (penduculus) that is fleshy and contains elements of protein, sugar, fat, carbohydrates, minerals and vitamins (A, B and C). The part of the fruit that produces cashews is a true fruit shaped like a kidney embedded at the end of a pseudo-fruit, green to brown, consisting of three layers, namely the hard skin layer (pericarp) consisting of epicarp, mesocarp and endocarp, epidermis layer (teste), and cashew seed layer (kernel). Cookies are a form of food that is easy to carry and is generally preferred by all circles of society. Cashew nut pulp has not been processed properly even though it can be used as a processed food ingredient that has many benefits. This research method uses factorial design 32 with data analysis using ANOVA. The novelty of this study is the use of cashew pulp flour with bleach modification as an ingredient in making cookies. This study aims to test the chemical quality of cookies from cashew nut pulp flour with oven temperature optimization. The chemical quality analyzed is in the form of protein content. It was found that the addition of cashew pulp flour had a significant effect on the protein content of cashew pulp cookies.

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Section: Introductionmentioning

confidence: 99%

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Arifan,

Hidayah,

Susanti

et al. 2024

E3S Web Conf.

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Daily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study

Campos,

Oliveira Filho,

Santos

et al. 2024

Food Research International

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Exploring the Dipteryx alata fruit endocarp as a novel source for the synthesis of silver nanoparticles: antibacterial and photocatalytic insights for water purification

Morais,

Nascimento,

Vasconcelos

et al. 2024

Journal of Water, Sanitation and Hygiene for Development

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A simple, rapid, and non-toxic method was developed to synthesize silver nanoparticles (AgNPs) using an aqueous extract from the endocarp of Dipteryx alata fruit (DAE), a tree species native to the Brazilian Cerrado. The synthesis involved mixing DAE with a solution of AgNO3 (2 mM) at room temperature. AgNPs synthesis was confirmed through detection of the surface plasmon resonance band at 421 nm. Characterization revealed spherical AgNPs with an average diameter of 137.5 ± 59.3 nm. FTIR analysis confirmed phytochemical involvement in AgNPs reduction and capping, while XRD analysis indicated their crystalline nature with a face-centered cubic structure. AgNPs exhibited antibacterial activity against Escherichia coli and Enterococcus faecalis, with zones of inhibition ranging from 10–4 mm for E. coli and 9–13 mm for E. faecalis, indicating sensitivity to AgNPs. Photocatalytic activity against rhodamine B (RhB) resulted in 99.3% removal in 180 min, with a degradation rate constant of 0.034 L mg−1 min−1 based on pseudo second-order kinetics. Phytotoxicity studies confirmed the non-toxic nature of degraded RhB products on Cucumis sativus. These findings highlight the potential of AgNPs from DAE extract in antibacterial and dye remediation applications.

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Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies

Cited by 3 publications

References 45 publications

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour

Daily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study

Exploring the Dipteryx alata fruit endocarp as a novel source for the synthesis of silver nanoparticles: antibacterial and photocatalytic insights for water purification

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