Characterization of baru (Dipteryx alata Vog.) and application of its agro-industrial by-product in the formulation of cookies
Helena Nadya Alves Campos Viana, William Gustavo Sganzerla, Luiz Eduardo Nochi Castro, Ana Paula de Lima Veeck
Abstract
The Brazilian cerrado has a range of unexplored plant species with high technological potential for the food industry. The edible fraction of baru (Dipteryx alata Vog.) is the nut, while agro-industrial by-products (endocarp, mesocarp, and epicarp) are still rarely used in human nutrition. This study evaluated the nutritional composition, bioactive compounds, and antioxidant activity of baru nuts and its agro-industrial by-product (mesocarp or pulp). Hence, to determine the nutritional enrichment, cookies were produced with different concentrations of baru pulp powder, and the proximate composition, bioactive compounds, and antioxidant activity were investigated. The results obtained demonstrate that the baru nut presented a high lipid (31.80 ± 0.65 g 100 g−1) and protein (22.38 ± 0.37 g 100 g−1) content. The baru agro-industrial by-product was rich in phenolic compounds (276.56 ± 13.16 mg 100 g−1), flavonoids (19.59 ± 0.30 mg 100 g−1), and tannins (137.21 ± 31.21 mg 100 g−1), which reflected its high antioxidant capacity. The replacement of wheat flour by baru agro-industrial by-product in the formulation of cookies improved the protein, phenolic compounds, flavonoids, tannins, and antioxidant activity. Therefore, the application of baru agro-industrial by-product is a viable alternative as a cookie ingredient, while the use of baru in foods can contribute to the exploration of regional products to promote the sustainable development of unexplored plant species.