Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis

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dc.creatorAna Flávia Ramos
dc.creatorGabriela da Rocha Lemos Mendes
dc.creatorRenato Souza Cruz
dc.creatorFabiane Neves Silva
dc.creatorGeany Peruch Camilloto
dc.creatorHandray Fernandes de Souza
dc.creatorJuliana Pinto de Lima
dc.creatorCaroline Liboreiro Paiva
dc.creatorIgor Viana Brandi
dc.date.accessioned2023-10-20T19:23:01Z
dc.date.accessioned2025-09-08T23:44:32Z
dc.date.available2023-10-20T19:23:01Z
dc.date.issued2022
dc.identifier.doi10.1108/BFJ-08-2021-0866
dc.identifier.issn0007-070X
dc.identifier.urihttps://hdl.handle.net/1843/59816
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofBritish Food Journal
dc.rightsAcesso Restrito
dc.subjectAlimentos - Textura
dc.subjectFarinha
dc.subjectProdutos de padaria
dc.subject.otherDipteryx alata Vog.
dc.subject.otherTexture
dc.subject.otherNutritional value
dc.subject.otherBakery products
dc.titleDevelopment of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis
dc.typeArtigo de periódico
local.citation.epage1216
local.citation.issue4
local.citation.spage1206
local.citation.volume125
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.emerald.com/insight/content/doi/10.1108/BFJ-08-2021-0866/full/html

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