ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2014
Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed.
- Effects of Araticum (Food science & nutrition · 2026Article
- Multifactorial Optimization of Gluten-Free Cookie With Artichoke Bracts as Rice Flour Substitute and Transglutaminase.Food science & nutrition · 2025Article
- Review
- Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes.Foods (Basel, Switzerland) · 2023Article
- Dragon Fruit Peel Waste (Antioxidants (Basel, Switzerland) · 2023Article
- Characterization of Buriti (Nutrients · 2022Article
- Use of almond flour and stevia in rice-based gluten-free cookie production.Journal of food science and technology · 2021Article
- Biscuits Enriched with Dietary Fibre Powder Obtained from the Water-Extraction Residue of Maize Milling by-Product.Plant foods for human nutrition (Dordrecht, Netherlands) · 2019Article
- The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies.Plant foods for human nutrition (Dordrecht, Netherlands) · 2017Article
- Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds.Plant foods for human nutrition (Dordrecht, Netherlands) · 2016Article
- Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making.Food science and biotechnology · 2016Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cookies were prepared by replacing a mixture of brown rice flour (70%) and corn starch (30%) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20%). BEF figured as a potential source of dietary fiber (70.53 g 100 g(-1)), especially of insoluble fiber (67.50 g 100 g(-1)), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20% BEF (8.58 to 20.02 g 100 g(-1)) when compared to control cookie (6.91 g 100 g(-1)). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15% BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.
Indexed as
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Registered trials
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