Produção Nacional
Revisado por pares
Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product
2022; Wiley; Volume: 46; Issue: 5 Linguagem: Inglês
10.1111/jfpp.16557
ISSN1745-4549
AutoresRenata Nolasco Braga‐Souto, Mariana Gonçalves Teixeira, Lara Aguiar Borges, Mariuze Loyanny Pereira Oliveira, José Fábio Soares, Caroline Liboreiro Paiva, Juliana Pinto de Lima,
Tópico(s)Advances in Cucurbitaceae Research
ResumoThe aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sensory qualities when applied in the manufacture of cakes. Novelty impact statement This is the first study to provide data on cake formulations made with buriti fruit by-products. Partially defatted buriti flour has high contents of dietary fibers, lipids, minerals, and carotenoids. The application of pulp bran in cake production was satisfactory according to technological evaluations and sensory analysis.
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