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

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Abstract

The extraction of oil from baru almonds produces a waste that carries part of their nutritional qualities and antioxidants. It can be used to produce partially deffated baru flour (PDBF). We aimed to evaluate the applicability of PDBF and the effect of the addition of xanthan gum (XG) to produce gluten free cakes. Cakes were prepared with 100 % wheat flour (WF cake) and with 100 % PDBF and four different levels of XG (0 %-PDBF cake, 0.1 %-X1, 0.2 %-X2 and 0.3 %-X3 cakes), and evaluated for composition, antioxidants, moisture, specific volume, texture and sensory acceptance. PDBF cakes showed lower carbohydrate values, but higher protein, lipids, calories and antioxidant contents. They were rich in fiber, as well as iron, zinc and copper. The replacement of WF by PDBF resulted in an increased hardness and adhesiveness and a decreased cohesiveness, elasticity and moisture. Chewiness of X2 cake was similar to that of WF cake. X2 and X3 cakes showed specific volume closer to that of WF cake. No difference was found among the treatments for texture and appearance acceptances. Flavor of X2 and X3 cakes were more accepted than WF cake. Acceptance of all cakes were in the liking region of hedonic scale. PBDF associated to XG is a feasible option to substitute WF in gluten free cake, improving its nutritional quality.

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Acknowledgement

Acknowledgement to CNPq for financial support.

Conflict of Interest

Lívia de L. de O. Pineli declares that she has no conflict ofinterest.

Lorena A. de Aguiar declares that she has no conflict of interest.

Guilherme T. de Oliveira declares that he has no conflict of interest.

Raquel B. A. Botelho declares that she has no conflict of interest.

Maria do Desterro F.P. Ibiapina declares that she has no conflict of interest.

Herbert C. de Lima declares that he has no conflict of interest.

Ana Maria Costa declares that she has no conflict of interest.

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Authors and Affiliations

  1. Department of Nutrition, College of Health Sciences, Campus Universitário Darcy Ribeiro, Universidade de Brasília, Brasília, DF, 70910900, Brazil

    Lívia de Lacerda de Oliveira Pineli, Lorena Andrade de Aguiar, Guilherme Theodoro de Oliveira, Raquel Braz Assunção Botelho & Maria do Desterro Ferreira Pereira Ibiapina

  2. Laboratory of Food Science, Embrapa Cerrados, BR 020, Km18, Planaltina, Federal District, 73310970, Brazil

    Herbert Cavalcanti de Lima & Ana Maria Costa

Authors
  1. Lívia de Lacerda de Oliveira Pineli
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  2. Lorena Andrade de Aguiar
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  3. Guilherme Theodoro de Oliveira
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  4. Raquel Braz Assunção Botelho
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  6. Herbert Cavalcanti de Lima
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  7. Ana Maria Costa
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Correspondence to Lívia de Lacerda de Oliveira Pineli.

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(DOC 61 kb)Conflict of interest Lívia de L. de O. Pineli declares that she has no conflict of interest. Lorena A. de Aguiar declares that she has no conflict of interest. Guilherme T. de Oliveira declares that he has no conflict of interest. Raquel B. A. Botelho declares that she has no conflict of interest. Maria do Desterro F.P. Ibiapina declares that she has no conflict of interest. Herbert C. de Lima declares that he has no conflict of interest. Ana Maria Costa declares that she has no conflict of interest. 

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Pineli, L.d.L.d.O., de Aguiar, L.A., de Oliveira, G.T. et al. Use of Baru (Brazilian Almond) Waste from Physical Extraction of Oil to Produce Gluten Free Cakes. Plant Foods Hum Nutr 70, 50–55 (2015). https://doi.org/10.1007/s11130-014-0460-7

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