Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes

Plant Foods for Human Nutrition

Volumn 70, Issue 1, 2015, Pages 50-55

  Pineli, Lívia de Lacerda de Oliveira ^a   de Aguiar, Lorena Andrade ^a   de Oliveira, Guilherme Theodoro ^a   Botelho, Raquel Braz Assunção ^a   Ibiapina, Maria do Desterro Ferreira Pereira ^a   de Lima, Herbert Cavalcanti ^b   Costa, Ana Maria ^b  

^a UNIVERSITY OF BRASILIA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Acceptance; Baru flour; Cake; Composition; Texture

Indexed keywords

PRUNUS DULCIS; TRITICUM AESTIVUM;

ALMOND OIL; ANTIOXIDANT; PROTEIN INTAKE; TRACE ELEMENT; VEGETABLE OIL;

ANALYSIS; CHEMISTRY; DIETARY FIBER; FLOUR; FOOD ANALYSIS; GLUTEN FREE DIET; NUTRITIONAL VALUE; PROTEIN INTAKE; PRUNUS;

ANTIOXIDANTS; DIET, GLUTEN-FREE; DIETARY FIBER; DIETARY PROTEINS; FLOUR; FOOD ANALYSIS; NUTRITIVE VALUE; PLANT OILS; PRUNUS; TRACE ELEMENTS;

EID: 84923842005     PISSN: 09219668     EISSN: 15739104     Source Type: Journal    
DOI: 10.1007/s11130-014-0460-7     Document Type: Article

References (36)

1. Sousa AGO, Fernandes DC, Alves AM, Freitas JB, Naves MMV (2011) Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut. Food Res Int 44:2319–2325
2. Takemoto E, Okada IA, Garbelotti ML, Tavares M, Aued-Pimentel S (2001) Chemical composition of baru (Dypterix alata Vog.) seed and oil. Rev Inst Adolfo Lutz 60:113–117, ID: 339396
3. Fernandes DC, Freitas JB, Czeder LP, Naves MMV (2010) Nutritional composition and protein value of the baru (Dipteryx alata Vog.) almond from the Brazilian Savanna. J Sci Food Agric 90:1650–1655
4. Lemos MRB, Siqueira EM, Arruda SF, Zambiazi RC (2012) The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]. Food Res Int 48:592–597
5. Guimarães RCA, Favaro SP, Viana ACA, Braga Neto JA, Neves VA, Honer MR (2012) Study of the proteins in the defatted flour and protein concentrate of baru nuts (Dipteryx alata Vog). Food Sci Technol 32:464–470. doi:10.1590/S0101-20612012005000065
6. Siqueira E, Marin A, Cunha M, Fustinoni A, Sant’ana L, Arruda SF (2012) Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats. Food Res Int 45:427–433
7. Bento A, Cominetti C, Simões Filho A, Naves M (2014) Baru almond improves lipid profile in mildly hypercholesterolemic subjects: a randomized, controlled, crossover study. Nutr Metab Cardiovasc Dis. doi:10.1016/j.numecd.2014.07.002
8. Pineli LLO, Carvalho M, Aguiar L, Oliveira G, Celestino S, Botelho R, Chiarello M (2015) Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies. LWT - Food Sci Technol 60:50–55. doi:10.1016/j.lwt.2014.09.035
9. Feighery C (2009) Fortnightly review: coeliac disease. BMJ 319:236–239, PMC1116331
10. Preichardt LD, Vendruscolo CT, Gularte MA, Moreira AS (2011) The role of xanthan gum in the quality of gluten free cakes: improved bakery products for coeliac patients. Int J Food Sci Technol 46:2591–2597
11. NEPA/TACO (2011). Brazilian nutritional composition Table (4th ed.) NEPA UNICAMP, Campinas.
12. Pineli LLO, Moretti CL, Santos MS, Campos AB, Brasileiro AV, Cordova AC, Chiarello MD (2011) Antioxidants and other chemical and physical characteristics of two strawberry cultivars at different ripeness stages. J Food Comp Anal 24:11–16
13. Singleton V, Orthofer R, Lamuela-Raventós R (1999) Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods Enzymol 299:152–315
14. Francis FJ (1982) Analysis of anthocyanins. In: Markakis P (ed) Anthocyanins as food colors. Academic, New York
15. Broadhurst RB, Jones WT (1978) Analysis of condensed tannins using acidified vanillin. J Sci Food Agric 29:788–794
16. Brazilian National Health Surveillance Agency (2012) Board Resolution - RDC N° 54/ 2012. Providing on the Technical Regulation on Nutritional Supplementary Informationhttp://portal.anvisa.gov.br/wps/wcm/connect/630a98804d7065b981f1e1c116238c3b/Resolucao+RDC+n.+54_2012.pdf?MOD=AJPERES. Accessed: 12 Apr 2014
17. IOM (2006) Dietary reference intakes: the essential guide to nutrient requirements, 1st edn. The National Academies Press, Washington
18. Jenkins DJ, Wolever TM, Taylor RH, Barker H, Fielden H, Baldwin JM, Bowling AC, Newman HC, Jenkins AL, Goff DV (1981) Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 34:362–366
19. Mattivi F, Vrhovsek U, Masuero D, Trainotti D (2009) Differences in the amount and structure of extractable skin and seed tannins amongst red grape varieties. Australian J Grape Wine Res 15:27–35
20. Amarowicz R (2007) Tannins: the new natural antioxidants? Eur J Lipid Sci Technol 109:549–551
21. Barrett A, Ndou T, Hughey C, Straut C, Howell A, Dai Z, Keletunc G (2013) Inhibition of α amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes. J Agric Food Chem 61:1477–1486
22. Wilderjans E, Luyts A, Brijs K, Delcour JA (2013) Ingredient functionality in batter type cake making. Trends Food Sci Technol 30:6–15
23. De la Hera E, Ruiz-París E, Oliete B, Gómez M (2012) Studies of the quality of cakes made with wheat-lentil composite flours. LWT-Food Sci Technol 49:48–54
24. Zhong H, Allen K, Martini S (2014) Effect of lipid physical characteristics on the quality of baked products. Food Res Int 55:239–246
25. O’Brien RD (2004) Fats and oils. Formulating and processing for applications, 2nd edn. CRC Press, Washington
26. Gularte MA, de la Hera E, Gómez M, Rosell CM (2012) Effect of different fibers on batter and gluten-free layer cake properties. LWT Food Sci Technol 48:209–214. doi:10.1016/j.lwt.2012.03.015
27. Gomez M, Moraleja A, Oliete B, Ruiz E, Caballero PA (2010) Effect of fibre size on the quality of fibre-enriched layer cakes. LWT Food Sci Technol 43:33–38. doi:10.1016/j.lwt.2009.06.026
28. Massoodi FA, Sharma B, Chauan GS (2002) Use of apple pomace as a source of dietary fiber in cakes. Plant Foods Hum Nutr 57:121–128
29. Armstrong ME, Barringer SA (2013) Improving adhesion of seasonings to crackers with hydrocolloid solutions. J Food Sci 78:E1704–12
30. Michalski MC, Desobrya S, Ponsb M-N, Hardy J (1998) Adhesion of edible oils to food contact surfaces. J Am Oil Chem Soc 75:447–454. doi:10.1007/s11746-998-0247-9
31. Wilderjans E, Pareyt B, Goesaert H, Brijs K, Delcour JA (2008) The role of gluten in a pound cake system: a model approach based on gluten-starch blends. Food Chem 110:909–915
32. Chavan JK, Shinde VS, Kadam SS (1991) Utilization of expeller pressed partially defatted peanut cake meal in the preparation of bakery products. Plant Foods Hum Nutr 41:253–259
33. Sharma HR, Chauhan GS (2000) Physicochemical and rheological quality characteristics of fenugreek (Trigonella foenumgraecum L.) supplemented wheat flour. J Food Sci Technol 37:87–90, Record number: 20026788184
34. Sworn G (2009) Xanthan Gum. In. Phillips, GO; Willians, PA (ed) Handbook of hydrocolloids. Boca Raton: CRC Press.
35. Stone H, Sidel J (2004) Sensory evaluation practices, 3rd edn. Academic, San Diego
36. Morais EC, Cruz AG, Faria JAF, Bolini HMA (2014) Prebiotic gluten-free bread: sensory profiling and drivers of liking. LWT Food Sci Technol 55:248–254. doi:10.1016/j.lwt.2013.07.014