Use of Baru ( <i>Dipteryx alata</i> Vog.) Byproduct to Obtain Textured Vegetable Proteins through Thermoplastic Extrusion for Application in Plant-Based Products

The byproduct of oil extraction from baru (Dipteryx alata Vog.) seeds, known as defatted baru flour (DBF), contains more than 30% protein and represents a promising alternative for the development of ingredients used in meat analogues, such as plant-based burgers. This study evaluated the partial replacement of soy protein concentrate by DBF in the elaboration of textured vegetable proteins (TVPs) produced by low-moisture thermoplastic extrusion. A central composite rotatable design (23) was applied to assess the effects of moisture content, DBF concentration, and vital wheat gluten (VWG) concentration on the technological properties of the TVPs. The results indicated that moisture levels between 18 and 24%, combined with 4 to 10% VWG, were essential to enable the incorporation of up to 16% DBF in the production of TVPs with technological properties suitable for application in plant-based burgers.