Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/46714
Title: Study of the nutritional, sensory and microbiological properties of food pastes made with baru almonds (Dipteryx alata vog.)
Other Titles: Estudo das propriedades nutricionais, sensoriais e microbiológicas de pastas alimentícias elaboradas com amêndoa de baru (Dipteryx alata vog.)
Estudio de las propiedades nutricionales, sensoriales y microbiológicas de las pastas alimenticias elaboradas con almendra baru (Dipteryx alatavog.)
Keywords: Cerrado
Oleaginosas
Desenvolvimento de novos produtos
Oilseeds
Development of new products
Issue Date: Jun-2020
Publisher: CDRR Editors
Citation: CAMPIDELLI, M. L. L. et al. Study of the nutritional, sensory and microbiological properties of food pastes made with baru almonds (Dipteryx alata vog.). Research, Society and Development, Vargem Grande Paulista, v. 9, n. 8, p. e199985612, 2020. DOI: 10.33448/rsd-v9i8.5612.
Abstract: Baru almond is an oilseed native to the Cerrado biome and stands out because of its large nutrient content. The present study sought to perform a centesimal, mineral, microbiological and sensory characterization of food pastes made with different contents of baru almonds: P1 (35%); P2 (17.5%); and P3 (0%). Hazelnuts were used as the control to counterbalance the different percentages of almond. The highest concentrations of moisture, lipids, and calcium and the highest total energy value were observed with the food pastes consisting of 35% baru almond (P1). However, a decrease in ash, protein and carbohydrate contents occurred. Higher concentrations of potassium and zinc were found in the food pastes made with 0% baru almond (P3), indicating that hazelnuts contained a greater quantity of these minerals. As for the microbiological results, no coliforms were found for any of the pastes tested. Low levels of molds and yeasts were observed at the dilutions of 10-1 and 10-2 UFC/g and none at 10-3 UFC/g. For the taste sensorial attributes, global impression and intention to purchase, no significant differences were observed between the formulations. However, the food pastes consisting of 17.5% baru almond and 17.5% hazelnut (P2) received the highest scores for appearance and texture. It is concluded that the food pastes made with different contents of baru almond had satisfactory nutritional, sensory and microbiological characteristics for consumption.
URI: http://repositorio.ufla.br/jspui/handle/1/46714
Appears in Collections:DCA - Artigos publicados em periódicos



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