Elaboration of biscuits type cookies with

pre-treated baru (Dipteryx alata Vog.) pulp

flour

Thales Henrique Barreto Ferreira,

Shara Rodrigues da Silva, Cláudia
Leite Munhoz & Eliana Janet Sanjinez
Argandoña
Journal of Food Measurement and
Characterization

ISSN 2193-4126

Food Measure
DOI 10.1007/s11694-020-00557-3

1 23
Your article is protected by copyright and
all rights are held exclusively by Springer
Science+Business Media, LLC, part of
Springer Nature. This e-offprint is for personal
use only and shall not be self-archived in
electronic repositories. If you wish to self-
archive your article, please use the accepted
manuscript version for posting on your own
website. You may further deposit the accepted
manuscript version in any repository,
provided it is only made publicly available 12
months after official publication or later and
provided acknowledgement is given to the
original source of publication and a link is
inserted to the published article on Springer's
website. The link must be accompanied by
the following text: "The final publication is
available at link.springer.com”.

1 23
 Author's personal copy
Journal of Food Measurement and Characterization
https://doi.org/10.1007/s11694-020-00557-3

ORIGINAL PAPER

Elaboration of biscuits type cookies with pre-treated baru (Dipteryx

alata Vog.) pulp flour
Thales Henrique Barreto Ferreira1 · Shara Rodrigues da Silva1 · Cláudia Leite Munhoz2 ·
Eliana Janet Sanjinez Argandoña1

Received: 4 April 2020 / Accepted: 9 July 2020

© Springer Science+Business Media, LLC, part of Springer Nature 2020

Abstract
The baru pulp (Dipteryx alata Vog.) despite its nutritional potential has still been underutilized. Its consumption is still
compromised by its bitter taste from the presence of tannins. The objective of this study was to analyse the physical, chemi-
cal and nutritional characteristics of biscuits formulated with baru pulp flour with and without pre-treatment for bitterness
extraction, in partial substitution of wheat flour. Three formulations of biscuits type cookie were prepared: control biscuits
(BP) with 100% wheat flour, biscuit with 20% of the flour of the untreated baru pulp (BST) and biscuit with 20% flour of
the baru pulp pre- treated with acetic acid and sonication (BCT). The pretreatment of the pulp prior to drying and flour
production was effective in reducing the tannins present in the pulp of baru, verified by the greater acceptability of the bis-
cuit formulated with addition of the flour of the pre-treated baru pulp. These results allow us to conclude that the addition
of flour from the previously treated baru pulp provided biscuits with an acceptability index greater than 70% and adequate
nutritional characteristics, which opens up perspectives for the technological use of baru pulp.

Keywords Pre-treatment · Dipteryx alata Vog. · Sensory acceptability · Technological application

Introduction harvested and benefited, being the pulp considered a residue

The Cerrado is the second largest biome in Brazil, occupy-
ing around 25% of the national territory and has a diverse
flora composed of several native fruit plants with high nutri-
tive content and great sensorial acceptance [1, 2].
Among the native fruits of the biome, the baru (Dipteryx
alata Vog.) stands out, whose fruit consists of a thin bark,
fibrous and dry pulp, and a woody endocarp that protects a
seed. The fruit is consumed pulp and seed that can be used
in the preparation of various culinary recipes. Although pulp
and nut are edible, only baru nuts, which represent only 5%
of the yield in relation to the whole fruit, are commercially
* Thales Henrique Barreto Ferreira
thales_barreto25@hotmail.com
1
School of Engineering (FAEN), Federal University
of Grande Dourados (UFGD), Dourados‑Itahum
Road 7 Km 12, Cidade Universitária, Dourados,
Mato Grosso do Sul 79804‑970, Brazil
2
Federal Institute of Mato Grosso do Sul (IFMS), Food axis
coordination (COALI), Campus Coxim. Rua Salime Tanure,
Santa Tereza, Coxim, Mato Grosso do Sul 79400‑000, Brazil
of the production chain [1, 3].
Despite high nutritional value of the pulp [4], few stud-
ies report on the processing and introduction of pulp in the
human diet, probably due to the bitter taste, which hinders
its sensorial acceptance. Bitterness is generally attributed to
the presence of polyphenols, however, the extraction of these
substances may favor pulp utilization, as well as their use in
baking and other products [5].
Among baked products, biscuits type cookie has wide
sensory acceptance. Cookie biscuit formulation is com-
monly employed with the partial substitution of wheat flour,
for example, by the use of residues or co-products, aiming
at nutritional enrichment of products and reduction of wast-
age [6].
From the above, the objective of this study was to utili-
zation and evaluates quality and acceptance of cookie type
biscuits with partial replacement of wheat flour by flour of
the baru pulp with and without chemical pretreatment to
extract bitterness.

13
Vol.:(0123456789)
 Author's personal copy
T. H. B. Ferreira et al.

Material and methods Table 1  Formulation of biscuit type cookies with addition of flour
from the pulp of baru

Ripe fruits of Dipterix alata Vog. were collected in the year Ingredients Formulation of biscuits
2016 near Dourados-MS, Brazil (21º 15′ 33,1″ S, 0,54º BP BST BCT
26′ 51,3″ W, 21º 15′ 35,4″ S, 0,54º 26.48′ 8″ W and 20°
53′ 49″ S; 0.54° 30′ 7.5″ W, respectively). The fruits were Pulp flour from baru (%) – 8.7 8.7
selected according to the state of maturity and physical Wheat flour (%) 43 34.3 34.3
integrity, sanitized by immersion in a solution of sodium Brown sugar (%) 14.1 14.1 14.1
dihydrate Dichloroisocyanurate (Sumaveg, Diversey Lever, Butter without salt (%) 10.7 10.7 10.7
Brazil) at 200 ppm of active chlorine for 15 min. In order Crystal sugar (%) 14.1 14.1 14.1
to facilitate the removal of the peel and pulp the fruits were Egg (%) 17.2 17.2 17.2
decocted for 5 min, after removal with the aid of a stainless Salt (%) 0.9 0.9 0.9
steel knife, the pulp was packed in polyethylene polymer BP control biscuits, BST biscuit with addition of untreated baru pulp,
packages and stored at − 20 °C of use. BCT biscuit with addition of baru pulp with treatment

Preparation the flour

To obtain the flour, the pulp was thawed under refrigeration
and dehydrated in an oven with circulation of hot air at 50
°C for 24 h, after drying it was crushed and sieved in a 32
mesh sieve to obtain the baru flour called BST (untreated
baru pulp).
One part of the flour (BST) was immersed in 3% (w/v)
acetic acid solution in the proportion of 1:3 (w/v) and soni-
cation in ultrasound apparatus (60 Hz) at 50 ºC for 10 min,
filtered by washing with potable water to remove the acetic
solution. The material was then dehydrated to obtain the
so-called treated baru pulp (BCT), under the same process
conditions used for the BST flour.
Formulation of biscuit type cookies
Initially, preliminary tests were carried out to determine the
maximum percentage of substitution of wheat flour for baru
flour with or without acid treatment. Three formulations of
cookie biscuits were prepared as described in Table 1. The
biscuit with 100% wheat flour was considered the control
biscuits (BP); the substitution of 20% of wheat flour with
baru pulp flour without acid treatment was denominated
BST and with 20% of flour of baru pulp with treatment of
acetic acid was BCT.
The preparation of the biscuits consisted of the steps of
selection of ingredients, weighing, biscuit formation mix-
ture, baking (180 ºC for 15 min), cooling and packing [7].
Physical analyses
The physical analyzes of the cookies were determined
according to the procedures described in the AACC method
10-50D. The cookie dough mass was determined on a semi-
analytical balance (MARK330, BEL Engineering, Italy).
The diameter and thickness were determined with the aid of
a digital caliper (100.170, Digimess, Brazil). The expansion
factor was calculated by the ratio between the diameter and
the thickness of the cookies after baking [8]. The specific
volume was determined by the millet seed displacement
method [9].
They were determined in the biscuits, pH by direct read-
ing in digital potentiometer (Meter Lab); the activity of
water, in digital hygrometer (Aqualab, Decagon Devices
Inc, USA), previously calibrated with saturated solutions
of NaCl and ­MgCl2 salts and soluble solids (ºBrix) in bench
refractometer (2WAJ, ABBE, China).
The biscuits color was determined using the colorimeter
(Model CR-400/ Cr-410, Konica Minolta, Japan), in the CIE
L*a*b′ system (Comission Internationale de L’Eclairage,
1986) evaluating the brightness parameters (L*) ranging
from 0 (black) to 100 (white) and chromaticity red-green
(a*) and yellow-blue (b*).
Chemical analyses
The content of phenolic compounds was determined by the
spectrophotometric method using the Folin–Ciocalteau rea-
gent [10]. The flavonoids by the spectrophotometric method
[11] and the tannins condensed by the vanillin–HCl reaction
method [12]. Acidity was determined by titration with 0.1 N
NaOH and the results were expressed in grams of citric acid
­100−1 g.
Nutritional composition
The biscuits of baru pulp was evaluated for moisture by dry-
ing the sample in an air circulation oven (TE-394/L, Tecnal,
Brazil) at 105 °C to constant weight [13]. Fixed mineral resi-
dues were determined by incineration in oven at 550 °C until
constant weight [13]. Proteins were determined using the
Micro Kjeldahl method with factor 6.25 [13]. Lipids were

13
 Author's personal copy
Elaboration of biscuits type cookies with pre-treated baru (Dipteryx alata Vog.) pulp flour

analyzed by the Bligh and Dyer method. The crude fiber was Results and discussion
determined through a semi-industrial digester (MA444/CI,
Marconi, Brazil); samples were submitted to acidic diges- Table 2 shows the physical characteristics of biscuits type
tion with 1.25% sulfuric acid, and alkaline digestion, with cookies formulated with baru pulp flour.
1.25% sodium hydroxide solution [14]. Total carbohydrate The mass (g) and thickness expressed in millimeters of
was determined by difference: 100 – (weight in grams mois- the untreated biscuit was the lowest when compared to the
ture + ash + protein + total fat + total dietary fiber in 100 g of other biscuit formulations. The expansion factor was higher
sample). The total energy was calculated based on energy (p < 0.05) for cookies added with baru pulp, compared to the
nutrient results obtained using the conversion factors of standard cookie. The expansion factor is directly correlated
Atwater, as described by Merril and Watt [15], considering with the capacity of the water-absorbing ingredients, being
4 kcal ­g−1 for carbohydrate, 4 kcal ­g−1 for protein, and 9 kcal an indicator of quality [18]. The specific volume is estab-
­g−1 for lipids. lished by the quotient between the volume ­(cm3) and the
mass (g) of each sample, among the formulations, the biscuit
Microbiological analyses with pre-treated pulp obtained the lowest value 1.97 and
the one with pulp without treatment the highest value 2.36.
In the three formulations of biscuits microbiological analy- Differences in mass, thickness, diameter and specific volume
ses were performed according to Silva et al. [16] was meas- between cookies are associated with differences in chemical
ured through the Most Probable Number (MPN) of total and compositions between the different ingredients used in the
thermotolerant coliform counts (MPN ­g−1) and molds and formulations, in this case the addition of baru flour, which
yeasts counts (UFC g­ −1), according to the defined values possibly caused changes in the density of the cookies.
through the Brazilian legislation [17]. The treatment with acetic solution (3%) of baru flour did
not significantly influence (P > 0.05) the pH of the biscuits
Sensory evaluation elaboration with this flour in relation to control biscuits (BP)
and baru flour without acid treatment (BST), however, there
The acceptability of the biscuits was evaluated by means of was a significant variation in relation to the acidity of the BP
the hedonic scale test of 9 points (1, dislike very much and 9, biscuits (Table 3). However, the values were lower, and may
I liked it very much). The evaluated attributes were appear- not be perceptible sensorially.
ance, texture, taste and overall acceptance. The sensory test The water activity of the BCT biscuits was lower
was applied to 48 untrained judges, students and employees (0.547 ± 0.02) than the BP and BST biscuits, although they
of the Federal University of Grande Dourados, in individual were baked under the same temperature and time conditions.
booths, under white lighting and controlled temperature.
The purchase intention was evaluated by the panelists
through a structured hedonic scale with 5 points, ranging
from definitely wouldn’t buy it (1) to would definitely buy Table 2  Physical characteristics of biscuits type cookie made with
it (5). wheat flour and with partial incorporation of baru pulp flour (Dipterix
alata Vog.)
Also, was calculated the acceptance index (AI) of the
sensory attributes through Eq. 1: Components BP BST BCT
a b
A Mass (g) 12.28 ± 0.38 11.45 ± 0.18 19.18 ± 0.19a
AI(%) = 100 × (1) Thickness (mm) 15.04 ± 0.17a 13.50 ± 0.08b 14.17 ± 0.09a
B
Diameter (mm) 48.56 ± 2.01b 50.53 ± 1.16a 51.55 ± 2.77a
In which A is the mean obtained for the attribute and B is Expansion factor 3.23 ± 0.05b 3.72 ± 0.09a 3.63 ± 0.12a
the highest score given to the attribute. Biscuits with AI Specific volume 2.27 ± 0.32a 2.36 ± 0.26a 1.97 ± 0.10a
greater than or equal to 70% were considered to be sensori- ­(cm3 g−1)
ally accepted. Water activity (adm) 0.682 ± 0.002a 0.638 ± 0.001a 0.547 ± 0,002b
Soluble solids (%) 6.00 ± 0.02b 8.00 ± 0.02a 5.00 ± 0.01c
Statistical analyses L′ 61.29 ± 1.79a 35.78 ± 1.38b 30.46 ± 3.21c
a′ 6.90 ± 1.93a 15.70 ± 1.39b 13.57 ± 1.08b
All analyses were performed in triplicate and the results pre- b′ 34.27 ± 3.07a 22.93 ± 1.50b 19.95 ± 1.26c
sented by mean (n = 3) and standard deviation. The compari-
Means followed by similar letters in the same line do not differ from
sons between groups were submitted to analysis of variance each other (p > 0.05) by the Tukey’s test
(ANOVA) and when significant were compared by Tukey BP (standard biscuit, without flour of baru pulp), BST (biscuit with
test at 5% of error probability, with the aid of STATISTICA 20% of untreated baru pulp flour) and BCT (biscuit with 20% pre-
software, version 8.0. treated baru pulp flour)

13
 Author's personal copy
T. H. B. Ferreira et al.

Table 3  Chemical Analyses Formulations

characteristics of biscuits type
cookie made with wheat flour BP BST BCT
and with partial incorporation
a a
of baru pulp flour (Dipterix pH (adm) 6.87 ± 0.04 6.63 ± 0.07 6.25 ± 0.02a
alata Vog.) ATT (g of citric acid 100 g−1)** 0.04 ± 0.01b 0.10 ± 0.01ab 0.17 ± 0.02a
Phenolic compounds (mg AGE 100 g−1) 3.12 ± 0.07c 6.01 ± 0.45b 13.63 ± 0.28a
Flavonoids (mg CAE 100 g−1) 0.212 ± 0.01c 0.328 ± 0.01b 0.482 ± 0.01a
Tannins condensed (mg CAE 100 g−1) Nd 0.048 ± 0.001a 0.024 ± 0.001b

Means followed by similar letters in the same line do not differ from each other (p > 0.05) by the Tukey’s
test
BP (standard biscuit, without flour of baru pulp); BST (biscuit with 20% of untreated baru pulp flour) and
BCT (biscuit with 20% pre-treated baru pulp flour). Adm. Dimensionless
*Nd not detected, **ATT​total titratable acidity

During the treatment of the baru pulp to obtain pre-treated (0.024 mg AGE, 100 g−1), found in untreated biscuit (BST),
flour, immersion in acetic solution (3%), and sonication at observing a reduction of 50% in the amount of tannin con-
50 ºC, may have favored the disruption of plant cells, even tent (0.048−0.024 mg CAE 100 g−1), demonstrating that
in short treatment times [1], facilitating diffusion of heat treatment with acetic acid at 3% and sonication at 50 ºC
and migration of water vapor. Reducing water activity is an favored the extraction of tannins. Gadioli [21] observed high
important condition to inhibit microbial growth and prevent amounts of tannins in the in natura pulp of baru, attribut-
its deterioration. Therefore, water activity equal to or less ing to the tannins the bitter taste [22]. The extraction, even
than 0.60 paralyzes the microbial activity of microorgan- partial, of these compounds may favor the technological
isms. Most of the microorganisms develop in water activ- application potential of the baru pulp flour.
ity greater than 0.75 [19]. The water activity found for all Table 4 presents the values obtained for the nutritional
the biscuits were less than 0.70, making it difficult to grow composition of the biscuits. According to the Resolution
microorganisms and consequently the shelf life of the prod- - CNNPA nº 12, of 1978 of the Brazilian legislation, the
uct can be prolonged. maximum allowed value of moisture for biscuits is 14%
In relation to the soluble solids, Table 3 shows lower [17]; therefore, all the biscuits comply with the legislation,
values for the BCT biscuit (5.00%), suggesting migration since the highest moisture content obtained was 7.81 g 1­ 00−1
of sugars from the pulp of baru, during the treatment of (BCT). The biscuits formulated with baru pulp differed sig-
the pulp with acetic acid. Araujo et al. [20] reports that the nificantly (P < 0.05) from each other and from the control
pulp of baru has high sugar content, especially fructose and biscuits. The higher moisture retention in the BST and BCT
sucrose 22.50 g ­100−1 and 30.91 g 1­ 00−1, respectively. Con- biscuits can be justified by the fibers present in the pulp.
sidering that the percentage of soluble solids (°Brix) is one
of the indicators of sugar content, it can be inferred that bis-
cuits with addition of untreated baru pulp flour (BST) were Table 4  Nutritional composition of biscuits type cookie made with
wheat flour and with partial incorporation of baru pulp flour (Dipterix
sweeter (8.00%) than biscuits (BP) and BCT that presented
alata Vog.)
6% and 5% respectively.
Regarding the color of the biscuits, the results obtained Components (g ­100−1) BC BST BCT
show that the incorporation of the baru pulp flour with or Moisture 3.20 ± 0.01a 6.66 ± 0.02b 7.81 ± 0.01c
without acetic treatment influenced the luminosity (L*) by Fixed mineral residue 2.43 ± 0.01a 2.50 ± 0.03a 2.65 ± 0.01a
providing less luminous biscuits (lower values of L*). The Lipids 3.61 ± 0.10a 3.24 ± 0.58b 3.80 ± 0.15a
color of the control biscuits is predominantly yellow (higher Proteins 6.93 ± 0.23a 7.35 ± 0.47b 7.57 ± 0.71b
values of b*); in BST and BCT biscuits the values of a* were Carbohydrates 75.86 ± 0.19a 71.76 ± 0.33b 71.08 ± 0.27b
significantly higher (P < 0.05) than those of BP, with brown Fiber 7.97 ± 0.79a 8.49 ± 0.29b 7.09 ± 1.20c
pigmentation. The brown pigmentation can be explained by Energy value (kcal 100 363.65a 345.61b 348.82b
the caramelization of the sugars during the baking, as well −1
g)
as the oxidation of the phenolic compounds.
Means followed by similar letters in the same line do not differ from
The highest content of phenolic compounds and flavo-
each other (p > 0.05) by the Tukey test
noids were observed in the biscuit formulated with pre-
BP (standard biscuit, without flour of baru pulp), BST (biscuit with
treated flour with acetic solution (BCT), however, the 20% of untreated baru pulp flour) and BCT (biscuit with 20% pre-
amount of tannins condensed in this formulation was lower treated baru pulp flour)

13
 Author's personal copy
Elaboration of biscuits type cookies with pre-treated baru (Dipteryx alata Vog.) pulp flour

Fibers are components that have greater capacity to retain Table 5  Average of assigned scores and acceptance index for sensory
water, but not necessarily in the available state, which would attributes of biscuits type cookie made with wheat flour and with par-
tial incorporation of baru pulp flour (Dipterix alata Vog.)
justify lower values of water activity.
The values observed in the biscuits formulated with addi- Attributes Biscuits
tion of baru pulp flour were similar to those described by BP BST BCT
Caetano [23] for biscuits made with partially dehydrated
baru almond flour and almond oil (7.88 g ­100−1). Appearance 6.06 ± 1.64a 5.72 ± 2.36b 7.20 ± 1.48a
No significant differences were observed in the content AI (%) 67 64 80
of fixed mineral residues, among the biscuits, being smaller Taste 5.18 ± 2.02a 5.88 ± 2.07ab 6.40 ± 1.78a
than that established by Brazilian legislation that limits up AI (%) 58 65 71
to 3.0% [17]. Santiago et al. [4], reported values of 3.1 g Texture 6.14 ± 1.87ab 5.66 ± 2.15b 6.86 ± 1.89a
­100−1 of fixed mineral residue for the in nature pulp supe- AI (%) 68 63 73
rior to those obtained in biscuits. The fixed mineral residue Overall acceptance 5.34 ± 1.96b 5.58 ± 2.04ab 6.52 ± 1.82a
content of the biscuits made with baru pulp flour shows the AI (%) 59 62 73
slight contribution of the baru pulp, although not significant Means followed by similar letters in the same line do not differ from
(P > 0.05), in relation to the control biscuits. each other (p > 0.05) by the Tukey test
The lipid content was practically similar for all biscuits. AI acceptance index
However, the addition of baru pulp flour had a signifi-
cant influence (P < 0.05) on protein content, being higher.
According to Togashi and Sgarbieri [24], baru is an impor- of the flour of the pulp of baru, suggesting that the treat-
tant source of proteins and carbohydrates, including soluble ment with acetic acid (3%) and sonication at 50 ºC favored
and insoluble fiber, for human consumption. the partial extraction of the substances responsible for the
The BST and BCT biscuits presented lower carbohydrate astringency. Astringency and bitter taste can be attributed
values than the BP cookie, which was already expected since to the presence of catechins [26], as well as to soluble tan-
the starch content in wheat flour is higher than in the baru nins [22]. Soares et al. [2] makes cookies with the addition
pulp flour [3]. However, the baru pulp flour in BST biscuits of baru almond flour, the authors obtained scores between
contributed with the increase of fibers (8.4 g ­100−1). In the 4 and 6. Although the cookies in the present study used dif-
BCT cookies, the content was lower, suggesting that there ferent ingredients than Soares et al. [2], it can be seen that
was loss of soluble fibers during the treatment of the pulp there is an acceptance by the evaluators regarding this type
with acetic acid solution and sonication, to obtain flour with of product.
lower content of tannins and consequently less bitter. The taste and overall acceptance of biscuits formulated
Regarding the microbiological profile of the biscuits, with the addition of untreated baru pulp flour (BST) were
the results showed that there was no presence of Staphy- similar to those of BCT biscuit, and only appearance, influ-
lococcus aureus. For total and thermotolerant coliform the enced by color, and texture were significantly different
results are within those allowed by the legislation [17] that (P < 0.05), however, equal to the control biscuits (p > 0.05).
recommends bacteria of the coliform group maximum of Which suggests that brown caramel pigmentation was con-
5.10 ­g−1. Regarding molds and yeasts, Portaria 12 of the sidered attractive.
Ministry of Health of January 2, 2001 [25], does not provide The acceptability index corroborated the results of the
limits for these types of microorganisms, however, the values hedonic scale test, obtaining values higher than 70% in all
found do not compromise the quality of the product and the attributes for the biscuit formulated with BCT.
safety of the biscuits, and can be considered safe for human Finally, in order for a food product to be considered
consumption. accepted by consumers, the acceptance index should be
The notes attributed to the sensory analysis of accept- higher than 70% [27], which allows us to state that the bis-
ability of cookie biscuits prepared with wheat flour and cuit made with baru pulp flour previously treated with ace-
baru pulp flour with and without treatment are presented in tic acid + sonication at 50 °C for 10 min prior to drying to
Table 5. The highest scores for the attributes appearance, obtain the flour, was effective in the extraction of substances
taste, texture and overall acceptance were attributed to bis- responsible for the bitter taste, verified by the acceptance of
cuit formulated with addition of baru pulp flour pretreated the biscuit by the judges, which suggests the technological
with 3% acetic acid (BCT). There was no significant dif- potential of the flour of baru, providing nutritious and well
ference (P > 0.05) in appearance, taste and texture attrib- accepted.
utes with control biscuits (BP), and overall acceptance was The purchase intentions for the biscuits formulated with
significantly higher (P < 0.05) for BCT biscuit compared to the flour of the pulp of baru (BST and BCT) and for the
BP. This shows that the pre-treatment influenced the quality control biscuits are presented in Fig. 1.

13
 Author's personal copy
40
35
30
Percentage (%)
25
20
15
10
0
Would certainly buy it Would possibly buy it
Fig. 1  Purchase intention for control biscuits and formulated with baru pulp flour
If the products were on sale 52% of the judges would
buy the biscuits with BCT and only 22% would not buy. For
biscuits made with BST 32% of the judges would buy and
for the control biscuits only 38% of the judges expressed
their intention to buy.
Conclusion
The results obtained allow us to conclude that the incorpo-
ration of pre-treated baru pulp flour after tannin extraction
provided biscuits with physical and chemical characteristics
similar to the cookie of wheat flour. The sensorial evalua-
tion evidenced the efficacy of the treatment; the biscuit with
pre-treated baru flour had an acceptability index greater than
70%, which opens perspectives for the use of baru pulp in
the development of food products as a nutritional alternative
and for the integral use of the fruit avoiding its waste.
References
1. C.L. Munhoz, T.H.B. Ferreira, E.M.C. Florencio, L.H. Souza,
Desenvolvimento de barra de cereais de castanha de baru (Dip-
teryx alata Vog.) enriquecidas com prebióticos. Cad Agroeco 13,
1 (2018)
2. L.V. Soares, Elaboração e caracterização de biscoitos enriqueci-
dos com farinha de amêndoa de baru. Dissertação (Mestrado em
Ciência e Tecnologia de Alimentos) – Universidade (Federal dos
Vales do Jequitinhonha e Mucuri, Diamantina, 2018)
3. L.S. Rocha, R.A. Cardoso-Santiago, Implicações nutricionais
e sensoriais da polpa e casca de baru (Dipterix alata Vog.) na
elaboração de pães. Ciênc. Tecnol. Aliment. (2009). https​://doi.
org/10.1590/S0101​-20612​00900​04000​19
4. G.L. Santiago, I.G. Oliveira, M.A. Horst, M.M.V. Naves, M.R.
Silva, Peel and pulp of baru (Dipteryx alata Vog.) provide high
fiber, phenolic content and antioxidant capacity. Food Sci. Tech-
nol. (2018). https​://doi.org/10.1590/1678-457x.36416​
13
T. H. B. Ferreira et al.
Maybe would buy it Possibly wouldn't buy it Certainly wouldn't buy
it
BP BST BCT
5. P.D. Castellane, Baru. http://www.todaf ​ r uta.com.br/notic​
ia/11919​/BARU​. Accessed 1 April 2020
6. L. Menon, S.D. Majumdar, U. Ravi, Mango (Mangifera indica
L.) kernel flour as a potential ingredient in the development of
composite flour bread. Ind. J. Nat. Prod. Resour. 5, 2 (2014)
7. E. Moretto, R. Fett, Processamento e análise de biscoitos (Var-
ela, São Paulo, 1999), p. 97
8. American Association of Cereal Chemists (AACC), Approved
Methods of American Association of Cereal Chemists, 9th edn.
(American Association of Cereal Chemists, Saint Paul, 1995)
9. M.R. Silva, M.A.A.P. Silva, Y.K. Chang, Utilização dafarinha
de jatobá (Hymenaea stigonocarpa Mart.) na elaboraçãode bis-
coitos tipo cookie e avaliação de aceitação por testessensoriais
afetivos univariados e multivariados. Ciênc. Tecnol. Aliment.
18, 1 (1998)
10. V.L. Singleton, R.M. Lamuela-Raventos, Analysis of total phe-
nols and other oxidation substrates and antioxidants by means
of Folin–Ciocalteu reagent. Methods Enzymol. (1999). https​://
doi.org/10.1016/S0076​-6879(99)99017​-1
11. D. Heimler, P. Vignolini, M.G. Dini, A. Romani, Rapid tests
to assess the antioxidant activity of Phaseolus vulgaris L. dry
beans. J. Agric. Food Chem. 53, 3053–3056 (2005). https​://doi.
org/10.1021/jf049​001r
12. E.D. Maxson, L.W. Rooney, Evaluation of methods for tannin
analysis in sorghum grain. Ceram. Chem. 49, 8 (1972)
13. AOAC - Association of Official Analytical Chemists, Official
Methods of Analysis of AOAC International, 15th edn. (AOAC -
Association of Official Analytical Chemists, Washington, 1990)
14. AOAC - Association of Official Analytical Chemists, Official
Methods of Analysis of AOAC International, 16th edn. (AOAC -
Association of Official Analytical Chemists, Washington, 1995)
15. B. Watt, A.L. Merrill, Composition of Foods: Raw, Processed,
Prepared (Agriculture Handbook, 8) (Agricultural Research
Service, Washington, 1963), p. 198
16. N. Silva, V.C.A. Junqueira, N.F.A. Silveira, M.H. Taniwaki, R.F.S.
Santos, R.A.R. Gomes, Manual de métodos de análise microbi-
ológica de alimentos, 3 edn. (Livraria Varela, São Paulo, 2007)
17. Brasil. Resolução RDC nº 263 de 22 de setembro de 2005.
Aprova o Regulamento Técnico para produtos de cereais, ami-
dos, farinhas e farelos, constantes do anexo desta Portaria.
Diário Oficial União, Brasília, DF, 23 set. 2005. Disponível
em: https​://www.saude​.rj.gov.br/comum​/code/Mostr​arArq​uivo.
php?C=MjIwM​w%2C%2C. Accessed 1 Mar 2020
 Author's personal copy
Elaboration of biscuits type cookies with pre-treated baru (Dipteryx alata Vog.) pulp flour
18. M.P. Perez, R. Germani, Elaboração de biscoitos tipo salgado,
com alto teor de fibra alimentar, utilizando farinha de berinjela
(Solanum melongena&nbsp;L.). Ciênc. Tecnol. Aliment. 27, 1
(2007)
19. R.M. Syamaladevi, J. Tang, R. Villa-Rojas, S. Sabline, B. Carter,
G. Campbell, Influence of water activity on thermal resistance
of microorganisms in low-moisture foods: a review. Compr. Rev.
Food Sci. Food Saf. 15, 3 (2016)
20. W.A. Araujo, D.M. Santos, D.P.R. Ascheri, Otimização do pro-
cesso de extração de açúcares redutores da polpa do baru. Rev.
Agrotecnol. (2013). https​://doi.org/10.12971​/554
21. I.L. Gadioli, Composição nutricional, características antioxidantes
e viabilidade tecnológica da cristalização de açúcares da polpa de
baru (Dipteryx alata Vog.). 2013. 115 f. Dissertação mestrado em
Nutrição e Saúde) – Faculdade de Nutrição, Goiânia, (2013)
22. C.F. Silva, L.A. Ataíde, L.F.O. Palheta, K.S. Luz, F.M.P. Costa,
Complementação de renda através da coleta extrativista de espé-
cies nativas do Cerrado: o Baru como estudo de caso. Cadernos
de Agroecologia 3, 1 (2018)
23. K.A. Caetano, J.M. Ceotto, A.P.B. Ribeiro, F.P.R. Morais,
R.A. Ferrari, M.T.B. Pacheco, C.D. Capitani, Effect of baru
(Dipteryx alata Vog.) addition on the composition and nutri-
tional quality of cookies. Food Sci. Technol. (2017). https​://doi.
org/10.1590/1678-457x.19616​
24. M. Togashi, V.C. Sgarbieri, Avaliação nutricional da proteína e do
óleo de sementes de baru (Dipteryx alata Vog.). Ciênc. Tecnol.
Aliment. 15, 2 (1995)
25. Brasil, Ministério da Saúde. Agência Nacional de Vigilância Sani-
tária. Resolução RDC No 12 de 02 de janeiro de 2001. Aprova
o regulamento Técnico sobre Padrões Microbiológicos para Ali-
mentos. Diário Oficial da União, Brasília, 10 de janeiro de 2001
26. R. Pereira, M.G. Cardoso, Vegetable secondary metabolites and
antioxidants benefits. J. Biotechnol. Biodivers. 3, 2 (2012)
27. S.D. Dutcosky, Análise sensorial de alimentos (Champagnat,
Curitiba, 2013)
Publisher’s Note Springer Nature remains neutral with regard to
jurisdictional claims in published maps and institutional affiliations.
13