Buriti (Mauritia flexuosa L.f.) and Acuri (Attalea phalerata Mart. ex Spreng) Oils as Functional Lipid Sources in Bakery Products: Bioactive Composition, Sensory Evaluation, andTechnological Performance

Given the growing consumer demand for improved quality of life and health-promoting foods, replacing conventional fats in widely consumed products such as bread with oils derived from native Brazilian fruits represents a promising strategy. This study aimed to evaluate the bioactive and technological potential of buriti (Mauritia flexuosa) and acuri (Attalea phalerata) oils, extracted from palm fruits native to the Cerrado and Amazon biomes. Both oils proved to be rich sources of lipophilic...