Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis
ISSN: 0007-070X
Article publication date: 4 July 2022
Issue publication date: 21 March 2023
Abstract
Purpose
Baru is a fruit of the Brazilian Cerrado, important to the local economy and social culture. The use in food formulation is due to it being highly available and its nutritional profile; however, the changes in the texture of products are still unclear. In this study, an experimental design was conducted to develop cakes by replacing different levels of wheat flour with baru nut flour, and comparing them.
Design/methodology/approach
Cakes were developed with 20, 40, 60, and 80 replacement of wheat flour by baru nut flour and compared with standard formulation (100% wheat flour). The physical-chemistry composition of the flour, nutritional composition of the cakes and texture profile analysis were evaluated.
Findings
Baru nut flour showed greater protein, lipids, and ash than wheat flour, and this result was also observed in the cakes developed. The cake with 80% of almond baru flour showed an increase of 60.3% in protein. The texture profile analysis showed that the addition of baru nut flour affected the texture of products. The cakes showed more hardness and chewiness; however, the springiness and cohesiveness were decreased.
Originality/value
The findings of this study demonstrate that baru nut flour is a great option as a new ingredient for bakery products, due the increase of protein. This is the first study analyzing the effect of baru nut flour addition on the texture profile of bakery products. These results can orientate future studies, especially sensory assays.
Keywords
Acknowledgements
The authors are grateful for the support of the Universidade Estadual de Feira de Santana, especially professors Renato Souza Cruz and Geany Perruch Camilotto, to PROEX - UFMG, which supports this work and made it possible for Professor Gabriela da Rocha Lemos Mendes to collaborate in the activities of the Study Group on Biotechnology at ICA - UFMG - GEBIO, and to the Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG), the Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB) and the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).
Citation
Ramos, A.F., Mendes, G.d.R.L., Cruz, R.S., Silva, F.N., Camilloto, G.P., de Souza, H.F., Lima, J.P.d., Paiva, C.L. and Brandi, I.V. (2023), "Development of cakes with almond baru flour: chemical composition and its correlations with texture profile analysis", British Food Journal, Vol. 125 No. 4, pp. 1206-1216. https://doi.org/10.1108/BFJ-08-2021-0866
Publisher
:Emerald Publishing Limited
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