Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger

• Published in: Plant foods for human nutrition (Dordrecht) 2024-09, Vol.79 (3), p.578-585
• Main Authors: Fernandes, Daniela Canuto, dos Santos, Geovana Ferreira, Borges, Mariana Oliveira, Dias, Tiago, Naves, Maria Margareth Veloso
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; Antioxidants - analysis; By products; Byproducts; Cakes; Carbohydrates; Chemical composition; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cooking; Cooking - methods; Dietary Carbohydrates - analysis; Dietary fiber; Dietary Fiber - analysis; Dietary Proteins - analysis; Dipteryx alata; Ecology; Food; Food composition; Food Handling - methods; Food Ingredients - analysis; Food plants; Food Science; Functional Food; Health promotion; healthy diet; hybrids; Ingredients; Meat; Nutrient content; Nutrition; Nutritive Value; Nuts; Nuts - chemistry; pea protein; Phenolic compounds; Phenols; Phenols - analysis; Plant Physiology; protein content; Proteins; Pulp; Texture
• ISSN: 0921-9668; 1573-9104; 1573-9104
• DOI: 10.1007/s11130-024-01185-8

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products – partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI 1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI 2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI 3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI 3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402–443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI 3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins – 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB’s cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.