ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2015
Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers.Food science & nutrition · 2026Article
- Baru Proteins: Extraction Methods and Techno-Functional Properties for Sustainable Nutrition and Food Innovation.Foods (Basel, Switzerland) · 2025Review
- Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Elaboration of Cookies Using Oils and Flours from Seeds and Nuts: Effects on Technological, Nutritional and Consumer Aspects.Foods (Basel, Switzerland) · 2022Article
- Medicinal Applications of Banana Peel Flour Used as a Substitute for Computing Dietary Fiber for Wheat Flour in the Biscuit Industry.Applied bionics and biomechanics · 2022Article
- Use of almond flour and stevia in rice-based gluten-free cookie production.Journal of food science and technology · 2021Article
- Functional, Physicochemical, and Antioxidant Properties of Flour and Cookies from Two Different Banana Varieties (International journal of food science · 2021Article
- Characterization of baru nut (Journal of food science and technology · 2018Article
- Hepatoprotective and Antioxidant Activities of Oil from Baru Almonds (Evidence-based complementary and alternative medicine : eCAM · 2018Article
- Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes.Plant foods for human nutrition (Dordrecht, Netherlands) · 2015Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
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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Registered trials
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