02284naa a2200361 a 450000100080000000500110000800800410001902400530006010000270011324501260014026000090026652012500027565000170152565000120154265000200155465000120157465000190158665000120160565300180161765300090163565300150164465300140165965300170167365300160169065300200170670000230172670000210174970000230177070000240179370000220181770000210183977300620186020196232022-06-13       2015    bl uuuu     u00u1 u    #d7 ahttp://dx.doi.org/10.1016/j.lwt.2014.09.0352DOI1 aPINELI, L. de L. de O.  aUse of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies.h[electronic resource]  c2015  aAbstract: We characterized the partially defatted baru flour (PDBF), a byproduct of the extraction of baru oil, and evaluated its use to produce cookies. Analyzes of composition, total phenolics (TP), total flavonoids (TF), condensed tannins (CT) and antioxidant activity (AA) were performed. Cookies were prepared with 5 levels of replacement of wheat flour (WF) by PDBF, and compared for antioxidants, texture and acceptance. PDBF presented more proteins (29.46 g/100 g), lipids (11.84 g/100 g), fibers (38.80 g/100 g), but fewer carbohydrates (11.57 g/100 g) than WF. PDBF can be labeled as rich in iron, zinc and cooper. TP (121.34 mg/100 g) were intermediate to levels found in baru almonds and other nuts. TF (85.41 mg/100 g) was higher than in nuts. CT (64.39 mg/100 g) were close to values known for wines and walnuts but lower than in other nuts. AA was comparable to many tropical fruits. Hardness and fracturability of cookies increased starting from 75 g/100 g PDBF. Acceptance of cookies with 25 g/100 g PDBF was comparable to WF cookies, for some attributes and one group of consumers. Besides the impact on acceptance, the replacement of WF for PDBF influenced positively on nutritional and antioxidant characteristics of cookies.  aantioxidants  acookies  aFood technology  atexture  aDipteryx Alata  aTextura  aAntioxidantes  aBaru  aBaru flour  aBiscoitos  aComposição  aComposition  aFarinha de Baru1 aCARVALHO, M. V. de1 aAGUIAR, L. A. de1 aOLIVEIRA, G. T. de1 aCELESTINO, S. M. C.1 aBOTELHO, R. B. A.1 aCHIARELLO, M. D.  tLWT - Food Science and Technologygv. 60, p. 50-55, 2015.