Nutritional properties of baru almond (Dipteryx alata Vogel) flours produced from fruits subjected to drying

Due to the growing demand for nutritious foods and the importance of studying the viability of foods produced from native species of the Cerrado, the present study was conducted to characterize baru almond flours produced from fruits subjected to drying. The fruits were dehydrated at temperatures of 40, 60, 80 and 100 ºC in an oven with forced air circulation until constant weight. The samples were analyzed for moisture content, ash, lipids, proteins, carbohydrates, energy value, pH, acidity, soluble solids, apparent specific mass, minerals, phenolics and total flavonoids, carotenoids, antioxidant capacity; and characterized by Fourier transform infrared absorption spectroscopy. The analyses were performed in triplicate and the results were evaluated by analysis of variance and Tukey test (p ≤ 0.05). Baru almond flours showed moisture content ranging from 4.95 to 3.29 g 100 g-1. Drying at a temperature of 100 ºC caused in the samples an increase in apparent specific mass and reduction in pH, soluble solids, antioxidant activity, total phenolics, contents of total flavonoids and carotenoids. The 40 ºC treatment induced lower losses in antioxidant activity, total phenolics and total flavonoids. The results of the FT-IR analysis show loss of nutrients. Drying did not alter the contents of ash, lipids, energy value, potassium, iron, zinc, copper and manganese. Baru almond flour is rich in nutrients and can be an alternative to enrich gluten-free foods