Elaboration of biscuits type cookies with pre-treated baru (Dipteryx alata Vog.) pulp flour

The baru pulp ( Dipteryx alata Vog. ) despite its nutritional potential has still been underutilized. Its consumption is still compromised by its bitter taste from the presence of tannins. The objective of this study was to analyse the physical, chemical and nutritional characteristics of biscuits f...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2020-12, Vol.14 (6), p.3156-3162
Main Authors: Ferreira, Thales Henrique Barreto, da Silva, Shara Rodrigues, Munhoz, Cláudia Leite, Argandoña, Eliana Janet Sanjinez
Format: Article
Language:English
Subjects:
Acceptability
Acetic acid
Biscuits
Bitter taste
Bitterness
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cookies
Dipteryx alata
Drying
Engineering
Flour
Food Science
Original Paper
Pretreatment
Pulp
Sonication
Tannins
Wheat
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Summary:The baru pulp ( Dipteryx alata Vog. ) despite its nutritional potential has still been underutilized. Its consumption is still compromised by its bitter taste from the presence of tannins. The objective of this study was to analyse the physical, chemical and nutritional characteristics of biscuits formulated with baru pulp flour with and without pre-treatment for bitterness extraction, in partial substitution of wheat flour. Three formulations of biscuits type cookie were prepared: control biscuits (BP) with 100% wheat flour, biscuit with 20% of the flour of the untreated baru pulp (BST) and biscuit with 20% flour of the baru pulp pre- treated with acetic acid and sonication (BCT). The pretreatment of the pulp prior to drying and flour production was effective in reducing the tannins present in the pulp of baru, verified by the greater acceptability of the biscuit formulated with addition of the flour of the pre-treated baru pulp. These results allow us to conclude that the addition of flour from the previously treated baru pulp provided biscuits with an acceptability index greater than 70% and adequate nutritional characteristics, which opens up perspectives for the technological use of baru pulp.
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00557-3