Elaboration of biscuits type cookies with pre-treated baru ( Dipteryx alata Vog. ) pulp flour
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ORIGINAL PAPER
Elaboration of biscuits type cookies with pre-treated baru (Dipteryx alata Vog.) pulp flour Thales Henrique Barreto Ferreira1 · Shara Rodrigues da Silva1 · Cláudia Leite Munhoz2 · Eliana Janet Sanjinez Argandoña1 Received: 4 April 2020 / Accepted: 9 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The baru pulp (Dipteryx alata Vog.) despite its nutritional potential has still been underutilized. Its consumption is still compromised by its bitter taste from the presence of tannins. The objective of this study was to analyse the physical, chemical and nutritional characteristics of biscuits formulated with baru pulp flour with and without pre-treatment for bitterness extraction, in partial substitution of wheat flour. Three formulations of biscuits type cookie were prepared: control biscuits (BP) with 100% wheat flour, biscuit with 20% of the flour of the untreated baru pulp (BST) and biscuit with 20% flour of the baru pulp pre- treated with acetic acid and sonication (BCT). The pretreatment of the pulp prior to drying and flour production was effective in reducing the tannins present in the pulp of baru, verified by the greater acceptability of the biscuit formulated with addition of the flour of the pre-treated baru pulp. These results allow us to conclude that the addition of flour from the previously treated baru pulp provided biscuits with an acceptability index greater than 70% and adequate nutritional characteristics, which opens up perspectives for the technological use of baru pulp. Keywords Pre-treatment · Dipteryx alata Vog. · Sensory acceptability · Technological application
Introduction The Cerrado is the second largest biome in Brazil, occupying around 25% of the national territory and has a diverse flora composed of several native fruit plants with high nutritive content and great sensorial acceptance [1, 2]. Among the native fruits of the biome, the baru (Dipteryx alata Vog.) stands out, whose fruit consists of a thin bark, fibrous and dry pulp, and a woody endocarp that protects a seed. The fruit is consumed pulp and seed that can be used in the preparation of various culinary recipes. Although pulp and nut are edible, only baru nuts, which represent only 5% of the yield in relation to the whole fruit, are commercially * Thales Henrique Barreto Ferreira [email protected] 1
School of Engineering (FAEN), Federal University of Grande Dourados (UFGD), Dourados‑Itahum Road 7 Km 12, Cidade Universitária, Dourados, Mato Grosso do Sul 79804‑970, Brazil
Federal Institute of Mato Grosso do Sul (IFMS), Food axis coordination (COALI), Campus Coxim. Rua Salime Tanure, Santa Tereza, Coxim, Mato Grosso do Sul 79400‑000, Brazil
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harvested and benefited, being the pulp considered a residue of the production chain [1, 3]. Despite high nutritional value of the pulp [4], few studies report on the processing and introduction of pulp in the human diet, probably due to the bitter taste, which hinders its sensorial acceptance. Bitterness is
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