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Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes

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Abstract

Baru is a native specie from the Brazilian “cerrado” with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered “light”, with the reduction of more than 30% margarine and a significant reduction of trans fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores.

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Acknowledgements

The present study was carried out with the support of the Brazilian Science and Technology Research Council (CNPq). The authors would like to thank the “Cooperativa Mista de Produtores Rurais de Poconé” (MT, Brazil) for kindly donating the BF.

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Authors and Affiliations

  1. Meat and Meat Products Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil

    Camila de Souza Paglarini

  2. Dairy Science and Technology Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil

    Mayara de Souza Queirós

  3. Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil

    Silvia Satie Tuyama

  4. Cereals, Roots and Tubers Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas, Campinas, SP, 13083-862, Brazil

    Ana Claúdia Varanda Moreira, Yoon Kil Chang & Caroline Joy Steel

Authors
  1. Camila de Souza Paglarini
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  2. Mayara de Souza Queirós
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  3. Silvia Satie Tuyama
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  4. Ana Claúdia Varanda Moreira
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  5. Yoon Kil Chang
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  6. Caroline Joy Steel
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Correspondence to Camila de Souza Paglarini.

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de Souza Paglarini, C., de Souza Queirós, M., Tuyama, S.S. et al. Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes. J Food Sci Technol 55, 164–172 (2018). https://doi.org/10.1007/s13197-017-2876-1

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  • DOI: https://doi.org/10.1007/s13197-017-2876-1

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