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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59816
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dc.creatorAna Flávia Ramospt_BR
dc.creatorGabriela da Rocha Lemos Mendespt_BR
dc.creatorRenato Souza Cruzpt_BR
dc.creatorFabiane Neves Silvapt_BR
dc.creatorGeany Peruch Camillotopt_BR
dc.creatorHandray Fernandes de Souzapt_BR
dc.creatorJuliana Pinto de Limapt_BR
dc.creatorCaroline Liboreiro Paivapt_BR
dc.creatorIgor Viana Brandipt_BR
dc.date.accessioned2023-10-20T19:23:01Z-
dc.date.available2023-10-20T19:23:01Z-
dc.date.issued2022-
dc.citation.volume125pt_BR
dc.citation.issue4pt_BR
dc.citation.spage1206pt_BR
dc.citation.epage1216pt_BR
dc.identifier.doi10.1108/BFJ-08-2021-0866pt_BR
dc.identifier.issn0007-070Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59816-
dc.description.resumoPurpose – 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.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofBritish Food Journal-
dc.rightsAcesso Restritopt_BR
dc.subjectDipteryx alata Vog.pt_BR
dc.subjectTexturept_BR
dc.subjectNutritional valuept_BR
dc.subjectBakery productspt_BR
dc.subject.otherAlimentos - Texturapt_BR
dc.subject.otherFarinhapt_BR
dc.subject.otherProdutos de padariapt_BR
dc.titleDevelopment of cakes with almond baru flour: chemical composition and its correlations with texture profile analysispt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.emerald.com/insight/content/doi/10.1108/BFJ-08-2021-0866/full/htmlpt_BR
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