Exploring pequi (Caryocar brasiliense Camb.) mesocarp flour of Brazilian Cerrado biome to produce gluten-free antioxidant biscuits.

ABSTRACT: The peels of pequi (Caryocar brasiliense Camb.), native to the Brazilian Cerrado, represent ∼80% of the mass of the whole fruit. Despite their high quantities of dietary fiber and bioactive compounds, they are generally discarded as waste. The impact of substituting rice flour with pequi mesocarp flour (PMF) in different concentrations in biscuit characteristics was determined. Pequi mesocarp was converted into flour through drying and milling, and used in quantities of 10%, 20%, and 30% in biscuit formulations. Biscuits were evaluated by their composition, physical parameters, microstructure, and antioxidant capacity. PMF was responsible for increasing protein and ash contents in biscuits. Besides that, higher concentrations of PMF resulted in a darker color of biscuits, higher spread rat

SUBMITTER: Romani VP 

PROVIDER: S-EPMC11924872 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature