Bunya nuts are the seeds of Araucaria bidwillii, a conifer native to South-East Queensland, Australia. They are one of the 19 species of Araucaria family found around the world, with the nuts from South America being the most commonly consumed. They are traditionally eaten boiled or roasted. This study aims to profile the sensory properties of bunya nuts with chestnut as a comparator. Since chestnuts do not come from a conifer tree, it is expected that there will be differences. Different methods of preparation are also expected to change the sensory attributes. Representative samples were collected from a variety of locations in South-East Queensland, prepared and presented to a panel of 14 experienced tasters applying conventional sensory descriptive profiling.During training, the panel developed a lexicon of 23 sensory attributes together with definitions and reference. Profiles of the boiled and roasted bunya nuts revealed higher scores for hardness on the first bite than chestnuts and, when chewed, became more crumbly, dry, and grainy. They had a savory aroma and flavor, and roasted samples exhibited a roasted aroma. Bunya nut samples were less sweet than chestnut samples. Differences in the sensory properties due to method of preparation were also observed. Boiled bunya nuts were softer and moister, with lower scores for crumbly and grainy. This research is foundational in providing technical information on the sensory profile of this important Indigenous Australian nut and provides a strong basis to support novel food sector opportunities for the bunya nut as a reemerging food source not only in Australia, but also South America.
One of the main source of food related to the socio biodiversity in southern Brazil is the pinhão, seed of Araucaria angustifolia, a remnant species from the Jurassic period that is threatened with extinction. Studies show that Brazilian pine seeds contain resistant starch, antioxidants, dietary fiber and are a source of minerals such as magnesium and copper. They are also rich in starch, low in fat and sugar and its intake produces low glycemic index, which can promote health benefits for consumers. This study investigated the oligosaccharides and resistant starch content of nine different genotypes of Araucaria angustifolia seeds in three different harvesting stages. Brazilian pine seeds presented in their composition fructooligosaccharides (FOS), however maltooligosaccharides (MOS) were the main ones found in the samples and differences were related to each stage of maturity. The early stages (Sancti josephi) seeds provided higher content of resistant starch when compared to later stages. The presence of these compounds makes pinhão a source of prebiotics, which, consequently, enhances awareness on the potential value of these seeds for their use in the food industry and improve the species preservation.
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