Dipteryx alata Vog.

Silva, Shara Rodrigues da; Ferreira, Thales Henrique Barreto; Souza, Clitor J.F.; Sanjinez-Argandoña, Eliana Janet

doi:10.1007/978-3-030-62949-6_6

Cited by 1 publication

(1 citation statement)

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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%

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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Section: Introductionmentioning

confidence: 99%