Abstract
ABSTRACT Gluten is an essential component of bakery products, and some technical problems may arise due to its absence. Several ingredients can substitute wheat, some of which are still little explored, such as babassu mesocarp flour (BMF), a by-product of the babassu coconut (Orbignya phalerata) industry abundantly found in Brazil. BMF is a relevant source of nutrients, providing high amounts of protein, fiber, minerals, vitamins, and antioxidant activity. Since gluten-free foods have low nutritional and sensory quality, this work aims to characterize the BMF as a healthy ingredient for gluten-free muffins. Muffin formulated with 80% of BMF revealed relevant acceptance on sensory analysis, and no difference was observed in specific volume compared to the control sample. Traditional muffins’ concentration of sugar and fat is usually high, while fiber and mineral value are low. BMF muffins demonstrated an increasing content of fibers and minerals. Its use is an incentive to local workers.
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