Dados do Trabalho

Título

Unlocking the Nutritional Power of Jabuticaba (Plinia trunciflora O. Berg): Innovative Use of Peel Flour in Gluten-Free Brownie Cakes

Introdução

Jabuticaba (Plinia sp O. Berg) is one of the native Brazilian fruits highly appreciated for its distinctive flavor and nutritional value due to its fiber, vitamins, and bioactive compounds content. It is consumed mainly fresh and processed into jellies, sweets, liqueurs, frozen pulps, juices, wines, and vinegars. The production of these products typically involves using jabuticaba pulp while discarding the peel and seeds, which together account for about 50% of the total fruit weight. The peel is the part of the fruit that contains the highest concentration of nutritional and bioactive compounds, besides contributing to flavor and color. This study aimed to utilize jabuticaba peel as flour in gluten and dairy-free Brownie-type cakes.

Material e Métodos

To obtain a healthy food with added nutritional attributes and free from allergenic ingredients, we replace cocoa with jabuticaba flour. 5 formulations were created with different proportions of cocoa and jabuticaba flour, testing up to 100% replacement. These formulations underwent analyses for bioactive compounds, acceptance testing, and preference ranking.

Resultados e Discussão

In acceptance tests, the formulation with the highest evaluation was the one containing 60% jabuticaba peel flour and 40% cocoa. This result is very promising, because the brownie-type cake is appreciated for its predominant chocolate flavor, thus, a higher acceptance was expected for the formulation with a higher proportion of cocoa. This formulation also stood out for its perceived attribute of balanced sweetness. The levels of phenolic compounds in this formulation were significant, with values above 10 mg Acid Eq. Gallic. g-1, showing that the addition of jabuticaba peel flour promoted a 50% increase compared to other formulations. Therefore, the partial substitution of cocoa with jabuticaba peel flour in Brownie-type cakes proved to be a viable strategy for achieving a balanced flavor, increasing phenolic compounds, suggesting potential health benefits, and reducing waste of valuable parts of the fruit.

Conclusão

Therefore, the partial substitution of cocoa with jabuticaba peel flour in Brownie-type cakes proved to be a viable strategy for achieving a balanced flavor, increasing phenolic compounds, suggesting potential health benefits, and reducing waste of valuable parts of the fruit