Peach palm flours prepared from the landraces microcarpa (MOF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and DAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and breaded foods, thus adding energy, nutritional, and economic value. Ot is worth pointing out that peach palm is gluten free, hence it is an option for the development of new products targeted at consumers with celiac disease.

The possibility of industrially producing new types of pastas based on other types of flour than wheat has raised interest for enabling the use of widely available materials and providing adequate products to persons with celiac disease. A mixture design was developed with the purpose of preparing a gluten-free dry using cassava starch, peach palm meal, and golden linseed while observing the nutritional value added and its technological properties. The pasta underwent assessments of its physicochemical and rheological characteristics. The drying temperatures studied were 60, 75, and 90 °C and the influence of those temperatures on pasta quality parameters and texture properties assessed. The percentage composition of the flours met the standards mandated by the Brazilian legislation and the pasta was classified as rich in fibers. The texture parameters of the pasta were influenced by the drying process, with the best results obtained at the lowest and highest temperatures studied. Practical Application:The pasta produced is a gluten-free product with high nutritional value. The sensory and technological characteristics of the new pasta are similar to those of traditional products. The Peach palm flour is rich in fiber and has viability to produce pasta with the best technological and sensory characteristics.

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o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição 4.0 Internacional (CC BY 4.0). APRESENTAÇÃO O e-book Inovação em Ciência e Tecnologia de Alimentos -Vol 1, 2 e 3, traz um olhar integrado da Ciência e Tecnologia de Alimentos. A presente obra é composta por 86 artigos científicos que abordam assuntos de extrema importância relacionados às inovações na área de Ciência e Tecnologia de alimentos. No volume 1 o leitor irá encontrar 28 artigos com assuntos que abordam a inovação no desenvolvimento de novos produtos como sucos, cerveja, pães, nibs, doce de leite, produtos desenvolvidos a partir de resíduos, entre outros. O volume 2 é composto por 34 artigos desenvolvidos a partir de análises físico-químicas, sensoriais, microbiológicas de produtos, os quais tratam de diversos temas importantes para a comunidade científica. Já o volume 3, é composto por 25 artigos científicos que expõem temas como biotecnologia, nutrição e revisões bibliográficas sobre toxinfecções alimentares, probióticos em produtos cárneos, entre outros. Diante da importância em discutir as inovações na Ciência e Tecnologia de Alimentos, os artigos relacionados neste e-book (Vol. 1, 2 e 3) visam disseminar o conhecimento e promover reflexões sobre os temas. Por fim, desejamos a todos uma excelente leitura!

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