School of Social and Health Sciences, Pontifical Catholic University of Goiás (PUC-GOIÁS), 74605-010, Goiânia, Brazil.
Laboratory of Experimental Nutrition, School of Nutrition, Federal University of Goiás (UFG), 74605-080, Goiânia, Brazil.
Plant Foods Hum Nutr. 2024 Sep;79(3):578-585. doi: 10.1007/s11130-024-01185-8. Epub 2024 May 25.
The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.
巴鲁副产品混合物（命名为巴鲁食品成分，BFI）的化学成分、抗氧化能力和功能特性进行了研究，并应用于植物汉堡的配方中。BFI 由巴鲁的副产品-部分脱脂巴鲁坚果饼和巴鲁果肉及果皮制备而成。开发了一种植物汉堡，并确定了其化学成分、抗氧化能力、烹饪和质地参数。BFI（50%部分脱脂巴鲁坚果饼+50%巴鲁果肉及果皮）的碳水化合物（31.9%）和膳食纤维（28.3%）含量最高。BFI（75%部分脱脂巴鲁坚果饼+25%巴鲁果肉及果皮）和 BFI（90%部分脱脂巴鲁坚果饼+10%巴鲁果肉及果皮）表现出高蛋白和高膳食纤维含量，BFI 的蛋白质含量最高（29.5%）。所有 BFI 的总酚含量均较高（402-443mgGAE/100g）。在巴鲁蛋白汉堡（BPB）的配方中，用 35%的 BFI 替代植物蛋白组织化豌豆蛋白（PPB），可以得到一种低脂肪产品（2.9%），其蛋白质含量（19.2%）与 PPB（15.9%）和商业汉堡（混合植物蛋白-16.3%）相当。BPB 还显示出比对照汉堡更高的膳食纤维（4.9%）和酚类化合物（128mgGAE/100g）浓度。BPB 的烹饪产率在测试的汉堡中最高。与其他汉堡相比，BPB 的质地更软。BFI 可作为具有促进健康作用的食品的营养成分，特别是在植物性产品中，如汉堡和肉类仿制品，或在混合肉类产品中。BPB 显示出健康和营养的特性。
