Exploring pequi (Caryocar brasiliense Camb.) mesocarp flour of Brazilian Cerrado biome to produce gluten-free antioxidant biscuits

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2025-03-07 DOI:10.1111/1750-3841.70070

Viviane Patrícia Romani, Daniel Emanuel Cabral de Oliveira, Juliana Aparecida Célia, Adrielle Borges de Almeida, Marcos Antônio Almeida Rocha, Danihanne Borges e Silva, Osvaldo Resende

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引用次数: 0

Abstract

The peels of pequi (Caryocar brasiliense Camb.), native to the Brazilian Cerrado, represent ∼80% of the mass of the whole fruit. Despite their high quantities of dietary fiber and bioactive compounds, they are generally discarded as waste. The impact of substituting rice flour with pequi mesocarp flour (PMF) in different concentrations in biscuit characteristics was determined. Pequi mesocarp was converted into flour through drying and milling, and used in quantities of 10%, 20%, and 30% in biscuit formulations. Biscuits were evaluated by their composition, physical parameters, microstructure, and antioxidant capacity. PMF was responsible for increasing protein and ash contents in biscuits. Besides that, higher concentrations of PMF resulted in a darker color of biscuits, higher spread ratio and firmness, and lower weight loss and specific volume. Such effects were attributed to the water and oil-holding capacity because of dietary fibers present in pequi mesocarp. All biscuits produced with PMF showed antioxidant capacity, it increased with higher substitutions. Even though using PMF resulted in darker and firmer biscuits, the results indicate that PMF has the potential to produce functional gluten-free bakery products.

Practical Application

Pequi peels have a rich composition representing an opportunity to improve the nutritional attributes of bakery products. The pequi mesocarp biscuits produced are gluten-free and contain antioxidants, promoting consumers' health. Producing biscuits with pequi mesocarp is advantageous to offer the population a nutritive alternative biscuit, while adding value to pequi peels, strengthening the local economy, and decreasing environmental pollution.

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原产于巴西塞拉多地区的巴西莓（Caryocar brasiliense Camb.）果皮占整个果实质量的 80%。尽管它们含有大量的膳食纤维和生物活性化合物，但一般都被当作废物丢弃。我们测定了用不同浓度的枇杷中果皮粉（PMF）替代米粉对饼干特性的影响。通过干燥和碾磨，将枇杷中果皮转化为面粉，并在饼干配方中使用 10%、20% 和 30% 的用量。对饼干的成分、物理参数、微观结构和抗氧化能力进行了评估。PMF 增加了饼干中的蛋白质和灰分含量。此外，PMF 浓度越高，饼干的颜色越深，铺展率和硬度越高，失重和比容越小。这些影响归因于枇杷中果皮中的膳食纤维所具有的保水保油能力。使用 PMF 生产的所有饼干都具有抗氧化能力，而且随着替代物的增加而增加。尽管使用 PMF 制作的饼干颜色更深、更硬，但结果表明 PMF 具有生产功能性无麸质烘焙产品的潜力。实际应用枇杷皮含有丰富的成分，是改善烘焙产品营养属性的好机会。生产的枇杷中果皮饼干不含麸质，并含有抗氧化剂，可促进消费者的健康。用中果皮生产饼干有利于为人们提供营养丰富的替代饼干，同时增加果皮的价值，加强当地经济，减少环境污染。

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来源期刊

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.