Baru como ingrediente nutritivo e saudavel na formulacao de brownies

• Published in: Ciência rural 2024-11, Vol.54 (11), p.1
• Main Authors: Borges, Mariana Oliveira, Fernandes, Daniela Canuto, dos Santos, Geovana Ferreira, Naves, Maria Margareth Veloso
• Format: Article
• Language: English
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20230609

The baru (Dipteryx alata Vog.) fruit stands out among the fruits native to the Cerrado for its high agri-food potential, and it consists of a thin peel covering the pulp and a woody endocarp coating the nut. During the extraction process of baru nut or its oil, the peel, pulp, and partially defatted nut are usually discarded or used as animal feed. However, these by-products are rich in proteins, dietary fibers, and bioactive compounds. Food preparations like brownies are attractive and popular despite having a high energy density and a low phytochemical content. Thus, this study developed nutritious brownie formulations using baru food ingredients [BFI: a mixture of partially defatted nut flour (DBF) with baru peel and pulp flour (BPF)]. Three formulations were tested: SBF - standard brownie made with wheat flour; [BBF.sub.1] - brownie made by replacing wheat flour with [BFI.sub.1] (50% DBF + 50% BPF); and [BBF.sub.2] - brownie made by replacing wheat flour with [BFI.sub.2] (75% DBF + 25% BPF). The chemical composition and functional properties of the brownies were evaluated. The addition of baru by-products in the formulations resulted in products with higher contents of protein, dietary fiber, phenolic compounds, and greater antioxidant capacity than the standard brownie. Therefore, the use of baru food ingredients in food formulations is indicated to design new food products with improved nutritional quality and nutraceutical properties. Key words: baru fruit, by-product, functional ingredients, phenolic compounds, nutritional value. O fruto de baru (Dipteryx alata Vog.) se destaca dentre os frutos nativos do Cerrado por seu elevado potencial agroalimentar, sendo composto por uma casca fina que recobre a polpa e por um endocarpo lenhoso que envolve a castanha. Durante a extracao da castanha de baru ou do oleo, a casca, a polpa e a castanha parcialmente desengordurada sao em geral descartados ou destinados alimentacao animal. Entretanto, estes subprodutos sao ricos em prote nas, fibras alimentares e compostos bioativos. Preparac es alimentares como o brownie sao atrativas e populares, embora possuam elevada densidade energetica e baixo conte do de fitoqu micos. Assim, o objetivo deste estudo foi desenvolver formulac es de brownie nutritivas, a partir de ingredientes alimentares de baru (IAB: mistura da farinha da castanha parcialmente desengordurada [FDB] com a farinha da casca e da polpa de baru [FPB]). Foram testadas tr s formulac es: FBP - brownie pa