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3. Artigo de Periódico

Type:	Artigo de Periódico
Title:	Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis
Authors:	Ana Flávia Ramos Gabriela da Rocha Lemos Mendes Renato Souza Cruz Fabiane Neves Silva Geany Peruch Camilloto Handray Fernandes de Souza Juliana Pinto de Lima Caroline Liboreiro Paiva Igor Viana Brandi
Abstract:	Purpose – Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them. Design/methodology/approach – Cakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated. Findings – Baru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased. Originality/value – The findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.
Subject:	Alimentos - Textura Farinha Produtos de padaria
language:	eng
metadata.dc.publisher.country:	Brasil
Publisher:	Universidade Federal de Minas Gerais
Publisher Initials:	UFMG
metadata.dc.publisher.department:	ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
Rights:	Acesso Restrito
metadata.dc.identifier.doi:	10.1108/BFJ-08-2021-0866
URI:	http://hdl.handle.net/1843/59816
Issue Date:	2022
metadata.dc.url.externa:	https://www.emerald.com/insight/content/doi/10.1108/BFJ-08-2021-0866/full/html
metadata.dc.relation.ispartof:	British Food Journal
Appears in Collections:	Artigo de Periódico

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