Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-09-01 DOI:10.1080/15428052.2021.1971132

Matheus Cardoso Vieira, Raquel Pischke Garske, Patrik de Souza Rocha, Letícia da Fontoura Xavier Costa, Ana Raisa Nunes Paiva, R. Thys

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引用次数: 3

Abstract

ABSTRACT Gluten is an essential component of bakery products, and some technical problems may arise due to its absence. Several ingredients can substitute wheat, some of which are still little explored, such as babassu mesocarp flour (BMF), a by-product of the babassu coconut (Orbignya phalerata) industry abundantly found in Brazil. BMF is a relevant source of nutrients, providing high amounts of protein, fiber, minerals, vitamins, and antioxidant activity. Since gluten-free foods have low nutritional and sensory quality, this work aims to characterize the BMF as a healthy ingredient for gluten-free muffins. Muffin formulated with 80% of BMF revealed relevant acceptance on sensory analysis, and no difference was observed in specific volume compared to the control sample. Traditional muffins’ concentration of sugar and fat is usually high, while fiber and mineral value are low. BMF muffins demonstrated an increasing content of fibers and minerals. Its use is an incentive to local workers.

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巴巴苏中果皮面粉:巴西无谷蛋白松饼的营养副产品

面筋是烘焙产品的重要组成部分，缺乏面筋可能会导致一些技术问题。有几种成分可以代替小麦，其中一些仍然很少被探索，例如巴巴苏中果皮面粉(BMF)，一种在巴西大量发现的巴巴苏椰子(Orbignya phalerata)工业的副产品。BMF是一种相关的营养来源，提供大量的蛋白质、纤维、矿物质、维生素和抗氧化活性。由于无麸质食品的营养和感官质量较低，本研究的目的是表征BMF作为无麸质松饼的健康成分。以80%的BMF配制的松饼在感官分析上显示出相应的可接受性，比体积与对照样品没有差异。传统松饼的糖和脂肪含量通常很高，而纤维和矿物质的价值却很低。BMF松饼显示出纤维和矿物质含量的增加。它的使用是对当地工人的一种激励。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations