VALORIZATION OF NATIVE AMAZONIAN FRUITS IN THE BAKING INDUSTRY: Physicochemical and Sensory Characterization of Biscuits Enriched with Buriti (Mauritia flexuosa) and Tucumã (Astrocaryum aculeatum) Flours
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Abstract
This study investigated the potential of tucumã and buriti flours to enrich biscuits, both with and without gluten, evaluating their physicochemical profiles (moisture, ash, protein, lipids, dietary fiber, carbohydrates, fatty acid profile, water activity, acidity, pH, minerals, and colorimetric parameters) and sensory characteristics. The incorporation of the fruits resulted in products rich in fiber and omega-9 fatty acid, increasing their nutritional value. Sensorially, tucumã obtained greater acceptance in both versions (with and without gluten), with the gluten-containing formulation standing out, demonstrating high market potential. All biscuits evaluated showed satisfactory acceptability (AI > 70%), except for the gluten-free buriti formulation, which presented challenges in aroma and flavor intensity of the fruit. This study validates the potential of Amazonian fruits as functional ingredients for the baking industry, adding nutritional and sensory value to biscuits.
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