Avaliação Nutricional de Amêndoas de Baru e Elaboração de Creme das Amêndoas

Abstract

The baru (Dipteryx alata) is a tree plant belonging to the legume family and is popularly known as cumbaru, cumaru, coco-bean, barujó and chestnut. The plant produces a drupe fruit with single almonds inside. Both the pulp and the almond of baru can be used in human food. The objective of this work was to evaluate the physicochemical and nutritional properties of almonds in baru and to elaborate almond cream, with chemical and sensorial quality in relation to the peanut cream. Physicochemical and nutritional analyzes were carried out on baru almonds, such as titratable acidity (0.2906 g/100 g), moisture (3.94 g/100g), ashes (2.70 g/100 g), lipids 37.38 g/100g), total energy (560.30 Kcal), pH (6.10), vitamin C (20.39 mg/100g), instrumental staining (yellow), antioxidant activity (0.69 mg/100g), phenol compounds (69.45 mg EAG/100g), flavonoids (15.36 mg/100g), carotenoids 93.30%). Sensory analysis and purchase intention were performed comparing baru cream with peanut cream. The results of the sensorial acceptance presented a difference with greater acceptance for the cream of baru, with higher index of individuals who would certainly buy the cream of baru in the analysis of intention of purchase.