Impact of ionizing radiation on cake from Brazilian macadamia nut (Macadamia integrifolia) after oil extraction

Rao, Ina P.; Armelin, M. J. A.; Mastro, Nélida L. del

doi:10.1016/j.radphyschem.2020.108813

Cited by 4 publications

(5 citation statements)

References 13 publications

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“…In the PDBB, the magnesium content was close to that found in macadamia nut cake, (154.90 mg/100 g) (Rao et al, 2020). Magnesium participates as an enzymatic cofactor in metabolic reactions to generate energy.…”

Section: Resultssupporting

confidence: 69%

“…In the PDBB, the magnesium content was close to that found in macadamia nut cake, (154.90 mg/100 g) (Rao et al, 2020).…”

Section: Mineral Profile In Pdbbsupporting

confidence: 68%

“…As shown in Table 2, PDBB had a carbohydrate content lower than pecan nut cake (40.50%), macadamia bran (64.26%), and tucumã cake (47.15%) (Ferreira et al, 2008; Maciel et al, 2020; Rao et al, 2020). Manhães and Sabaa‐Srur (2011) point out that the fresh pulp of this fruit contains 1.68% starch, 1.29% monosaccharides, and 0.11% disaccharides.…”

Section: Resultsmentioning

confidence: 99%

“…In this sense, PDBB can be used as enriching flour for foods and infant formulas for those groups most affected by iron deficiency anemia. Regarding copper, the content evaluated in the PDBB (Table 3) is about four times more than that found in macadamia nut cake (Rao et al, 2020). The intake of this mineral must be kept at adequate levels for the good maintenance of the body, as its deficiency can increase the risk of problems such as osteoporosis, cardiovascular diseases, and immune dysfunction (Bost et al, 2016;Fan et al, 2021).…”

Section: Mineral Profile In Pdbbmentioning

confidence: 97%

“…As shown in Table 2, PDBB had a carbohydrate content lower than pecan nut cake (40.50%), macadamia bran (64.26%), and tucumã cake (47.15%) (Ferreira et al, 2008;Maciel et al, 2020;Rao et al, 2020). Manhães and Sabaa-Srur (2011) The caloric value in PDBB indicates that the consumption of 100 g contributes to 20% of DRV for adults (FAO, 1985;FDA, 2020).…”

Section: Proximate Composition Of Pdbbmentioning

confidence: 99%

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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: Resultssupporting

confidence: 69%

“…In the PDBB, the magnesium content was close to that found in macadamia nut cake, (154.90 mg/100 g) (Rao et al, 2020).…”

Section: Mineral Profile In Pdbbsupporting

confidence: 68%

Section: Resultsmentioning

confidence: 99%

Section: Mineral Profile In Pdbbmentioning

confidence: 97%

“…As shown in Table 2, PDBB had a carbohydrate content lower than pecan nut cake (40.50%), macadamia bran (64.26%), and tucumã cake (47.15%) (Ferreira et al, 2008;Maciel et al, 2020;Rao et al, 2020). Manhães and Sabaa-Srur (2011) The caloric value in PDBB indicates that the consumption of 100 g contributes to 20% of DRV for adults (FAO, 1985;FDA, 2020).…”

Section: Proximate Composition Of Pdbbmentioning

confidence: 99%

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