Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Abstract
The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher...
Paper Details
Title
Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies
Published Date
May 29, 2017
Journal
Volume
37
Issue
2
Pages
239 - 245
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Notes
History