343
Views
1
CrossRef citations to date
0
Altmetric
Research Article

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

, , , , & ORCID Icon
Pages 517-532 | Received 31 Mar 2021, Accepted 17 Aug 2021, Published online: 01 Sep 2021

References

  • Alp, H., & Bilgicli, N. (2008). Effect of transglutaminase on some properties of cake enriched with various protein sources. Journal of Food Science, 73(5), S209–S214. doi:10.1111/j.1750-3841.2008.00760.x.
  • American Association of cereal chemists - AACC. (2010). Approved methods of the AACC (11th ed.). St Paul, Minnesota, USA: American Association of Cereal Chemists, Inc.
  • Associação Brasileira de Normas Técnicas - ABNT. (1993). NBR 12994: Métodos de análise sensorial de alimentos e bebidas. Rio de Janeiro/Brasil: ABNT.
  • Association of Official Analytical Chemists – AOAC. (2000). Official methods of analysis (17th ed.) ed.). Gaithersburg, Maryland, USA.
  • Bedoya-Perales, N. S., & Steel, C. J. (2014). Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes. Food Science and Technology, 34(4), 760–766. doi:10.1590/1678-457X.6452.
  • Bigne, F., Puppo, M. C., & Ferrero, C. (2016). Fiber enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. LWT - Food Science and Technology, 65, 1008–1016. doi:10.1016/j.lwt.2015.09.028.
  • Brasil. (2012). Regulamento Técnico sobre informação nutricional complementar. Resolução RDC nº 54, de 12 de novembro de 2012. Agência Nacional de Vigilância Sanitária. Brasília: Diário Oficial da União.
  • Buera, M. P., Lozano, R. D., & Petriella, C. (1985). Definition of colour in the non-enzymatic browning process. Die Farbe, 32, 318–322.
  • Carneiro, M. I. F., Sakomura, N. K., Kawauchi, I. M., Silva, E. P., Araujo, J. A., Fernandes, J. B. K., & Gomes Filho, J. S. (2013). Evaluation of babassu (Orbignya ssp) mesocarp meal in feed for a broiler chickens. ARS Veterinaria, 29, 175–182. doi:10.15361/2175-0106.2013v29n3p175-182.
  • Conforti, F. D. (2006). Fundamentals of cakes: Ingredients and production. In Handbook of food products manufacturing (pp. 307). Hoboken, NJ: Hui Y.H. John Wiley & Sons. doi:10.1002/9780470113554.ch16.
  • Couri, M. H. S., & Giada, M. L. R. (2016). Pão sem glúten adicionado de farinha do mesocarpo de babaçu (Orbignya phalerata): Avaliação física, química e sensorial. Revista Ceres, 63(3), 297–304. doi:10.1590/0034-737X201663030004.
  • Delgado-Nieblas, C., Aguilar-Palazuelos, E., Gallegos-Infante, A., Rocha-Guzmán, N., Zazueta-Morales, J., & Caro-Corrales, J. (2012). Characterization and optimization of extrusion cooking for the manufacture of third-generation snacks with winter squash (Cucurbita moschata D.) Flour. Cereal Chemistry Journal, 89(1), 65–72. doi:10.1094/CCHEM-02-11-0016.
  • Euromonitor International. (2017). “Free from” food movement: Driving growth in health and wellness space. Retrieved 04 December 2019, from https://www.euromonitor.com/-free-from-food-movement-driving-growth-in-health-and-wellness-space/report
  • Gonzales-Barron, U., & Butler, F. (2006). A comparison of seven thresholding techniques with the k-means clustering algorithm for measurement of bread-crumb features by digital image analysis. Journal of Food Engineering, 74(2), 268–278. doi:10.1016/j.jfoodeng.2005.03.007.
  • Gularte, M. A., De La Hera, E., Gómez, M., & Rosell, C. M. (2012). Effect of different fibers on batter and gluten-free layer cake properties. LWT - Food Science and Technology, 48(2), 209–214. doi:10.1016/j.lwt.2012.03.015.
  • Hendricks, K. M., & Badruddin, S. H. (1992). Weaning recommendations: The scientific basis. Nutrition Reviews, 50, 125–133. doi:10.1111/j.1753-4887.1992.tb01303.x.
  • Heo, Y., Kim, M. J., Lee, J. W., & Moon, B. (2019). Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical-chemical properties, and consumer acceptance. Food Science and Nutrition, 7(5), 1778–1785. doi:10.1002/fsn3.1020.
  • Herranz, B., Canet, W., Jiménez, M. J., Fuentes, R., & Alvarez, M. D. (2016). Characterization of chickpea flour-based gluten-free batters and muffins with added biopolymers: Rheological, physical and sensory properties. International Journal of Food Science and Technology, 51(5), 1087–1098. doi:10.1111/ijfs.13092.
  • Instituto Brasileiro de Geografia e Estatística - IBGE. (2017). Quantidade produzida e valor da produção na extração vegetal, por tipo de produto extrativo. Retrieved 10 June 2020, from https://sidra.ibge.gov.br/tabela/289#resultado
  • ISO 8589. (2007) Sensory analysis – Methodology – General guidance for the design of test rooms, International Organization for Standardization, Geneva/ Switzerland: ISO, 2007. Retrieved 10 June 2020, from http://www.iso.org
  • Jeong, D., & Chung, H. J. (2019). Physical, textural and sensory characteristics of legume-based gluten-free muffin enriched with waxy rice flour. Food Science and Biotechnology, 28(1), 87–97. doi:10.1007/s10068-018-0444-8.
  • Kagnoff, M. F. (2007). Celiac disease: Pathogenesis of a model immunogenetic disease. The Journal of Clinical Investigation, 117(1), 41–49. doi:10.1172/JCI30253.
  • Kaur, R., & Kaur, M. (2018). Microstructural, physicochemical, antioxidant, textural and quality characteristics of wheat muffins as influenced by partial replacement with ground flaxseed. LWT - Food Science and Technology, 91, 278–285. doi:10.1016/j.lwt.2018.01.059.
  • Koubaier, H. B. H., Snoussi, A., Essaidi, I., Chabir, M., & Bouzouita, N. (2015). Cake quality evaluation made of wheat–lentil flour blends. Journal of New Sciences, JS-INAT, 937–942.
  • López, A. C. B., Pereira, A. J. G., & Junqueira, R. G. (2004). Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread. Brazilian Archives of Biology and Technology, 47(1), 63–70. doi:10.1590/S1516-89132004000100009.
  • Mancebo, C. M., Merino, C., Martínez, M. M., & Gómez, M. (2015). Mixture design of rice flour, corn starch and wheat starch for optimization of gluten-free bread quality. Journal of Food Science and Technology, 52, 6323–6333. doi:10.1007/s13197-015-1769-4.
  • Maniglia, B. C., & Tapia-Blácido, D. R. (2016). Isolation and characterization of starch from babassu mesocarp. Food Hydrocolloids, 55, 47–55. doi:10.1016/j.foodhyd.2015.11.001.
  • Martínez-Cervera, S., Salvador, A., & Sanz, T. (2014). Comparison of different polyols as total sucrose replacers in muffins: Thermal, rheological, texture and acceptability properties. Food Hydrocolloids, 35, 1–8. doi:10.1016/j.foodhyd.2013.07.016.
  • Mildner-Szkudlarz, S., Bajerska, J., Gornas, P., Seglina, D., Pilarska, A., & Jesionowski, T. (2016). Physical and bioactive properties of muffins enriched with raspberry and cranberry pomace powder: A promising application of fruit by-products rich in bio compounds. Plant Foods for Human Nutrition, 71(2), 165–173. doi:10.1007/s11130-016-0539-4.
  • Montes, S. S., Rodrigues, L. M., Cardoso, R. C. V., Camilloto, G. P., & Cruz, R. S. (2015). Tapioca and rice flour cookies: Technological, nutritional and sensory properties. Ciência E Agrotecnologia, 39(5), 514–522. doi:10.1590/S1413-70542015000500010.
  • Murray, J. A. (1999). The widening spectrum of celiac disease. American Society for Clinical Nutrition, 69, 354–365. doi:10.1093/ajcn/69.3.354.
  • Naqash, F., Gani, A., Gani, A., & Masoodi, F. A. (2017). Gluten-free baking: Combating the challenges - A review. Trends in Food Science & Technology, 66, 98–107. doi:10.1016/j.tifs.2017.06.004.
  • Neto, A. A. C., Soares, J. P., Pereira, C. T. M., Gomes, M. S. S. O., & Sabaa-Srur, A. U. O. (2016). Utilização de farinha de mesocarpo de babaçu (Orbignya sp.) no preparo de massa alimentícia fresca tipo talharim. Brazilian Journal of Food Research, 7, 105–115. doi:10.3895/rebrapa.v7n1.3518.
  • Nonaka, M., Tanaka, H., Okiyama, A., Motoki, M., Ando, H., Umeda, K., & Matsuura, A. (1989). Polymerization of several proteins by Ca2+-independent transglutaminase derived from microorganisms. Agricultural and Biological Chemistry, 53, 2619–2623. doi:10.1080/00021369.1989.10869736.
  • Noorlaila, A., Nor Hasanah, H., Asmeda, R., & Yusoff, A. (2018). The effects of xanthan gum and hydroxypropylmethylcellulose on physical properties of sponge cakes. Journal of the Saudi Society of Agricultural Sciences, 19(2), 128–135. doi:10.1016/j.jssas.2018.08.001.
  • Onyango, C., Mutungi, C., Unbehend, G., & Lindhauer, M. G. (2011). Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch. LWT - Food Science and Technology, 44(3), 681–686. doi:10.1016/j.lwt.2010.09.006.
  • Palacio, M. I., Etcheverría, A. I., & Manrique, G. D. (2018). Development of gluten-free muffins utilizing squash seed dietary fiber. Journal of Food Science and Technology, 55(8), 2955–2962. doi:10.1007/s13197-018-3213-z.
  • Santos, F. G., Aguiar, E. V., & Capriles, V. D. (2018). Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil. International Journal of Food Sciences and Nutrition, 70(5), 562–569. doi:10.1080/09637486.2018.1551336.
  • Saricoban, C., & Yilmaz, M. T. (2010). Modeling the effects of processing factors on the changes in colour parameters of cooked meatballs using response surface methodology. World Applied Sciences Journal, 9(1), 14–22.
  • Schamne, C., Dutcosky, S. D., & Demiate, I. M. (2010). Obtention and characterization of gluten-free baked products. Food Science and Technology, 30(3), 741–750. doi:10.1590/S0101-20612010000300027.
  • Sciammaro, L. P., Ferrero, C., & Puppo, M. C. (2018). Gluten-free baked muffins developed with Prosopis alba flour. LWT - Food Science and Technology, 98, 568–576. doi:10.1016/j.lwt.2018.09.045.
  • Shaabani, S., Yarmand, M. S., Kiani, H., & Emam-Djomeh, Z. (2018). The effect of chickpea protein isolates in combination with transglutaminase and xanthan on the physical and rheological characteristics of gluten-free muffins and batter based on millet flour. LWT - Food Science and Technology, 90, 362–372. doi:10.1016/j.lwt.2017.12.023.
  • Shevkani, K., Kaur, A., Kumar, S., & Singh, N. (2015). Cowpea protein isolates: Functional properties and application in gluten-free rice muffins. LWT - Food Science and Technology, 63(2), 927–933. doi:10.1016/j.lwt.2015.04.058.
  • Shih, F. F., Truing, V. D., & Daigle, K. W. (2006). Physicochemical properties of gluten-free pancakes from rice and sweet potato flours. Journal of Food Quality, 29(1), 97– –107. doi:10.1111/j.1745-4557.200500059.x
  • Silva, M. R., Silva, M. A. A. P. D., & Chang, Y. K. (1998). Utilização da farinha de jatobá (Hymenaea stigonocarpa Mart.) na elaboração de biscoitos tipo cookie e avaliação de aceitação a testes sensoriais afetivos univariados e multivariados. Food Science and Technology, 18(1), 25–34. doi:10.1590/S0101-20611998000100007.
  • Silva, S. A., Carvalho, F. I. F., Nedel, J. L., Vasconcellos, N. J. S., Cruz, P. J., Simioni, D., & Silva, J. A. G. (2004). Composição de subunidades de gluteninas de alto peso molecular (HMW) em trigos portadores do caráter stay-green. Ciência Rural, 34, 679–683. doi:10.1590/S0103-84782004000300005.
  • Şimşek, S. T. (2019). Vacuum-combined baking to enhance quality properties of gluten-free cake: Multi-response optimization study. LWT – Food Science and Technology, 116, 108557. doi:10.1016/j.lwt.2019.108557.
  • Singh, J. P., Kaur, A., & Singh, N. (2016). Development of eggless gluten-free rice muffins utilizing black carrot dietary fiber concentrate and xanthan gum. Journal of Food Science and Technology, 53(2), 1269–1278. doi:10.1007/s13197-015-2103-x.
  • Souza, M. H., Monteiro, C. A., Figueiredo, P. M., Nascimento, F. R., & Guerra, R. N. (2011). Ethnopharmacological use of babassu (Orbignya phalerata Mart) in communities of babassu nut breakers in Maranhão, Brazil. Journal of Ethnopharmacology, 133(1), 1–5. doi:10.1016/j.jep.2010.08.056.
  • Spehar, C. R., & Santos, R. L. B. (2002). Quinoa BRS Piabiru: Alternativa para diversificar os sistemas de produção de grãos. Pesquisa Agropecuária Brasileira, 37(6), 889–893. doi:10.1590/S0100-204X2002000600020.
  • Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007). Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chemistry, 104(2), 686–692. doi:10.1016/j.foodchem.2006.12.016.
  • Teixeira, M. A. (2008). Babassu - A new approach for an ancient Brazilian biomass. Biomass & Bioenergy, 32(9), 857–864. doi:10.1016/j.biombioe.2007.12.016.
  • Texture Technologies Corp., & Stable Micro Systems. (2019). Chapter IV - What does TPA measure? Retrieved 21 October 2019, from https://texturetechnologies.com/resources/texture-profile-analysis
  • Thompson, T. (2000). Folate, iron, and dietary fiber contents of the gluten-free diet. Journal of the American Dietetic Association, 100(11), 1389–1396. doi:10.1016/S0002-8223(00)00386-2.
  • Turabi, E., Sumnu, G., & Sahin, S. (2008). Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend. Food Hydrocolloids, 22(2), 305–312. doi:10.1016/j.foodhyd.2006.11.016.
  • Vieira, T. S., Freitas, F. V., Silva, L. A. A., Barbosa, W. M., & Silva, E. M. M. (2015). Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten. Brazilian Journal of Food Technology, 18(4), 285–292. doi:10.1590/1981-6723.1815.
  • Wang, J., Rosell, C. M., & Benedito de Barber, C. (2002). Effect of the addition of different fibers on wheat dough performance and bread quality. Food Chemistry, 79(2), 221–226. doi:10.1016/S0308-8146(02)00135-8.
  • Wang, K., Lu, F., Li, Z., Zhao, L., & Han, C. (2017). Recent developments in gluten-free bread baking approaches: A review. Food Science and Technology, 37, 1–9. doi:10.1590/1678-457x.01417.
  • Ziobro, R., Juszczak, L., Witczak, M., & Korus, J. (2016). Non-gluten proteins as structure forming agents in gluten free bread. Journal of Food Science and Technology, 53(1), 571–580. doi:10.1007/s13197-015-2043-5.
  • Ziobro, R., Juszczak, L., Witczak, M., & Korus, J. (2016). Non-gluten proteins as structure-forming agents in gluten-free bread. Journal of food science and technology, 53(1), 571–580. doi:10.1007/s13197-015-2043-5

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.