Enrichment of fresh pasta by the percentage replacement of wheat flour by flour made from Dipteryx alata Vog. (baru)
DOI:
https://doi.org/10.12957/demetra.2025.84420Keywords:
Full use. Fruit of the Cerrado. By-products Broken almond. Baru cake.Abstract
Introduction: Food has a significant impact on health and quality of life. Taking full advantage of food reduces waste and improves the nutritional quality of the menu. A typical fruit of the Cerrado, baru (Dipteryx alata Vog.) has nutritional potential and economic appeal. Its processing generates by-products that can be used to enrich or add nutritional value to several products. Objective: The present study evaluates the use of broken almond flour and baru cake flour (by-products) as ingredients in pasta, replacing part of the wheat flour. Method: Fresh pasta containing proportions of 10% and 20% of these flours were prepared. Physicochemical analyzes were performed and technological characteristics of these masses were established. Results: Pasta with baru flour had a higher content of lipids (increase between 10.08% and 103.36%) and proteins (increase between 20.65% and 34.60%), while carbohydrates were reduced (reduction between 3.14% and 5.46%). Color analysis of the masses showed an influence on the characteristics of luminosity, hue and saturation, indicating a darker coloration (where the L* coordinate had a reduction of 72 to the mean of 45, the a* coordinate, an increase of 3.63 to values between 4.87 and 6.35; and the b* coordinate, a reduction of 19.48, reaching values of up to 10.93). The results indicate that the pasta produced showed cooking time, water absorption, increased volume and loss of solids in the cooking water within the expected range, indicating a good technological characteristic. Conclusion: Partially replacing wheat flour with almond flour and baru cake may be a promising strategy for producing pasta that is more nutritious. The partial replacement of wheat flour with almond flour and baru cake may be a promising strategy for producing pasta with a lower carbohydrate content. The use of these by-products represents a viable alternative to reduce waste and add value to the baru production chain.
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