Plant Foods for Human Nutrition

, Volume 69, Issue 4, pp 344–350 | Cite as

Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

  • Fernanda Salamoni Becker
  • Clarissa Damiani
  • Adriane Alexandre Machado de Melo
  • Paulo Rogério Siriano Borges
  • Eduardo Valério de Barros Vilas Boas
Original Paper


Cookies were prepared by replacing a mixture of brown rice flour (70 %) and corn starch (30 %) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20 %). BEF figured as a potential source of dietary fiber (70.53 g 100 g−1), especially of insoluble fiber (67.50 g 100 g−1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20 % BEF (8.58 to 20.02 g 100 g−1) when compared to control cookie (6.91 g 100 g−1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15 % BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.


Mauritia flexuosa Waste Gluten-free Food Dietary fiber 



Buriti endocarp flour


Brown rice flour and corn starch



The authors gratefully acknowledge the financial support from CAPES, FAPEMIG and CNPq.

Conflict of Interest

The authors declare that they have no conflict of interest.


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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  • Fernanda Salamoni Becker
    • 1
  • Clarissa Damiani
    • 2
  • Adriane Alexandre Machado de Melo
    • 3
  • Paulo Rogério Siriano Borges
    • 1
  • Eduardo Valério de Barros Vilas Boas
    • 1
  1. 1.Food Science DepartmentFederal University of LavrasLavrasBrazil
  2. 2.Food Technology DepartmentFederal University of GoiásGoiâniaBrazil
  3. 3.Food Science DepartmentUniversity of São PauloSão PauloBrazil

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