Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)

Cardoso, Ila Raquel Mello; Zuñiga, Abraham Damian Giraldo; Fronza, Pãmella; Maciel, Amanda Galvão; Ferreira, Jéssica da Silva

doi:10.18067/jbfs.v4i2.137

Cited by 1 publication

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References 4 publications

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“…In cookies, also gluten-free prepared by Becker et al (2014), the sensory acceptance of "I liked it moderately" remained the same from the control biscuit without buriti to the product with 15% replacement of rice flour by buriti endocarp flour. While in the work by Cardoso et al (2017), the increase in the amount of flour from the buriti pulp raised the acceptance scores of food bars, with the highest acceptance being attributed to bars with 30% of buriti. Thus, it appears that the buriti fruit is apt to be used in food formulations due to its nutritional and sensory quality.…”

Section: Ta B L Ementioning

confidence: 95%

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

Braga‐Souto

Teixeira

Borges

et al. 2022

Food Processing Preservation

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The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sensory qualities when applied in the manufacture of cakes. Novelty impact statement:• This is the first study to provide data on cake formulations made with buriti fruit by-products.• Partially defatted buriti flour has high contents of dietary fibers, lipids, minerals, and carotenoids.• The application of pulp bran in cake production was satisfactory according to technological evaluations and sensory analysis.

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Section: Ta B L Ementioning

confidence: 95%

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

Braga‐Souto

Teixeira

Borges

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

Elaboration of a cereal bar enhanced with flour of buriti pulp (Mauritia flexuosa L.)

Abstract: Elaboração de barra de cereal enriquecida com farinha da polpa de buriti (Mauritia flexuosa L.

Cited by 1 publication

References 4 publications

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

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

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