Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies

• DOI: 10.1016/j.jafr.2023.100577
• Publication Date: 2023-04-01T15:43:19Z
• Authors: Helena Nadya Alve...; William Gustavo S...; Luiz Eduardo Noch...; Ana Paula de Lima...
• Keywords: Baru; Ingredient; By-product

The Brazilian cerrado has a range of unexplored plant species with high technological potential for the food industry. edible fraction baru (Dipteryx alata Vog.) is nut, while agro-industrial by-products (endocarp, mesocarp, and epicarp) are still rarely used in human nutrition. This study evaluated nutritional composition, bioactive compounds, antioxidant activity nuts its by-product (mesocarp or pulp). Hence, to determine enrichment, cookies were produced different concentrations pulp powder, proximate investigated. results obtained demonstrate that nut presented lipid (31.80 ± 0.65 g 100 g−1) protein (22.38 0.37 content. was rich phenolic compounds (276.56 13.16 mg g−1), flavonoids (19.59 0.30 tannins (137.21 31.21 which reflected capacity. replacement wheat flour by formulation improved protein, flavonoids, tannins, activity. Therefore, application viable alternative as cookie ingredient, use foods can contribute exploration regional products promote sustainable development species.