The potential of the pecan nut cake as an ingredient for the food industry

Maciel, Laércio Galvão; Ribeiro, Flávia Letícia; Teixeira, Gerson Lopes; Molognoni, Luciano; Santos, Jacson Nascimento dos; Nunes, Itaciara Larroza; Block, Jane Mara

doi:10.1016/j.foodres.2019.108718

Cited by 37 publications

(39 citation statements)

References 35 publications

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“…The antioxidant activity found in the faveleira seed was also higher than that observed in Cassia absus L. seed (10-48%) analyzed by Ahmad et al (2019) and hemp seed (40%, Frassinetti et al, 2018). Moreover, the press cake analyzed in the present study had higher capacity to sequester the DPPH radical than the peanut press cake (approximately 75%, Sadh et al, 2018) and different pecan nut press cake extracts (12.55-74.11%, Maciel et al, 2020).…”

Section: Total Phenolic Content and Antioxidant Activitycontrasting

confidence: 45%

Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

Ribeiro

Júnior

Assis

et al. 2020

Braz. J. Food Technol.

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The objective of the present study was to assess the phenolic compounds and antioxidant capacity of faveleira seed and press cake extracts. Phenolic profiles were assessed by Ultra-High Performance Liquid Chromatography (UHPLC). Furthermore, the Total Phenolic Content (TPC) and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging were evaluated. The faveleira seed and press cake extracts are sources of natural phenolic compounds in human diet and have potent antioxidant activity. Gallic acid was the predominant phenolic compound in seed and press cake extracts. The study showed that faveleira seed and press cake extracts can be considered functional foods as well as a potential interest to the food industry.

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Section: Total Phenolic Content and Antioxidant Activitycontrasting

confidence: 45%

Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

Ribeiro

Júnior

Assis

et al. 2020

Braz. J. Food Technol.

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“…The moisture content was slightly lower than the value (5.32%) reported by in the bran of defatted pulp obtained by solvent extraction. In contrast, the moisture of PDBB was similar to the values found in pecan nut cake (5.03%) and lower than the values found in cashew nut bran (9.34%) and sapucaia nut bran (6.39%-10.89%), all resulting from the oil extraction process by a hydraulic press (Demoliner et al, 2018;Lima et al, 2017;Maciel et al, 2020). The low moisture contributes to the deceleration of microbial growth, (1) Abbreviation: PDBB, partially defatted buriti bran.…”

Section: Proximate Composition Of Pdbbmentioning

confidence: 83%

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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“…In bakery products, MDs have been used in functional milk [97], chocolate [94], pecan nut [101,102], and sponge [98] cake formulations; gluten-free formulation of bread [87,93] and cakes [88]; noodle [100] and rice bread [99] formulations; cake [89] and staple bread [95] formulation; cassava crackers enriched [96]; flour [91] and whole-food [90] blend formulation and cereal recipe [92].…”

Section: Application Of Mixture Design In Foodmentioning

confidence: 99%

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

Galvan

Effting

Cremasco

et al. 2021

Foods

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Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and is seen as a quality technology to achieve products excellence. Among the experimental designs (EDs), the mixture designs (MDs) stand out, being widely applied to improve conditions for processing, developing, or formulating novel products. This review aims to provide useful updated information on the capacity and diversity of MDs applications for the industry and scientific community in the areas of food, beverage, and pharmaceutical health. Recent works were selected following the Preferred Reporting Items for Systematic Review and Meta-Analyses statement (PRISMA) flow diagram. Data analysis was performed by self-organizing map (SOM) to check and understand which fields of application/countries/continents are using MDs. Overall, the SOM indicated that Brazil presented the largest number of works using MDs. Among the continents, America and Asia showed a predominance in applications with the same amount of work. Comparing the MDs application areas, the analysis indicated that works are prevalent in food and beverage science in the American continent, while in Asia, health science prevails. MDs were more used to develop functional/nutraceutical products and the formulation of drugs for several diseases. However, we briefly describe some promising research fields in that MDs can still be employed.

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The potential of the pecan nut cake as an ingredient for the food industry

Cited by 37 publications

References 35 publications

Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

Phenolic profiles of faveleira (Cnidoscolus quercifolius Pohl) seed and press cake extracts: potential for a new trend in functional food

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

Recent Applications of Mixture Designs in Beverages, Foods, and Pharmaceutical Health: A Systematic Review and Meta-Analysis

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