Technological applicability of mama-cadela (Brosimium gaudichaudii Trecúl) seed fl our in gingerbread

Alves, Vânia Maria; Asquieri, Eduardo Ramirez; Damiani, Clarissa

doi:10.5935/1806-6690.20220001

Cited by 1 publication

(1 citation statement)

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“…Considering the amount of waste generated by the agroindustry, adding these underused parts of fruit in food formulations can be a useful strategy to add value to these by‐products, provide promising ingredients for the diversification of the human diet, increase the nutritional value of foods, improve their functional and sensory characteristics, in addition to expanding the range of products available on the market. Several studies have shown that food‐processing by‐products can have nutritional and functional characteristics that are favorable to consumers as well as promote technological characteristics that improve the sensory attributes of the product or reduce the cost of production (Alves et al, 2022; Brigagão et al, 2021; Gökşen & Ekiz, 2021; Maciel et al, 2020; Purić et al, 2020; Topkaya & Isik, 2019).…”

Section: Introductionmentioning

confidence: 99%

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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