Avaliação físico-química da farinha de pupunha (Bactris gasipaes Kunth) para uso alimentício

Abstract

O objetivo geral deste trabalho foi avaliar as características físico-químicas da farinha de pupunha adquirida em uma feira da cidade de Manaus/AM. Os cachos de pupunha foram adquiridos na Feira da Banana, na cidade de Manaus/AM, e levados para o Laboratório de Alimentos e Nutrição (LAN), do Instituto Nacional de Pesquisas da Amazônia (INPA). Os frutos foram selecionados quanto a injúrias e maturação. Os frutos selecionados seguiram para a despolpa, desidratação, secagem, trituração e acondicionamento. A farinha de pupunha foi submetida a análises físico-químicas de umidade, lipídios, fibra total, cinzas, proteínas, carboidratos, valor energético, pH, sólidos solúveis totais, acidez, açúcares, amido, além de compostos fenólicos e flavonoides. A farinha de pupunha possui baixo teor de umidade, com 2,83 %, teor de lipídeos de 12,72% , proteínas de 4,89 %, carboidratos de 71,78 %, além de excelentes resultados para compostos fenólicos, com 88,74 mg/100g e flavonoides com 14,52 mg/100g. A farinha de pupunha apresentou excelente qualidade físico-química evidenciando que pode ser uma excelente alternativa para se tornar um produto com alta viabilidade para o mercado.

Production and characterization of a carotenoid-rich peach palm flour

“…Table 4 shows the characteristics of the proximate composition obtained for the peach palm flour. As can be observed, the moisture content found in this work is in agreement with the literature data, being observed moisture content ranging from 2.83 to 11.16% in peach palm flours, depending on the peach palm fruit variety and the process parameters used to produce the flour (Carvalho et al, 2009;Sakurai et al, 2020;Silva;Furtado;Souza et al, 2022). If we consider the feasibility of application of peach palm flour as food ingredient, we must to evaluate if their moisture fits to the regulatory recommendations for flour production.…”

“…The total carbohydrate content (Table 4) corroborates the values between 65 and 72% found in the literature (Sakurai et al, 2020;Silva;Furtado;Souza et al, 2022). Besides that, the available carbohydrate content in the peach palm flour was around 61% (Table 4), and the caloric value was found to be 308.44 kcal/100 g. These results evidenced that peach palm flour can be considered a product with a high energy value, and, therefore, could be an excellent alternative of food ingredient to be used for the development of products targeted to children and elderly, as long as it meets the different nutritional recommendations.…”

“…Considering the lipid content (Table 4), the peach palm flour obtained in this work showed similar values to that of 12.92% reported by Souza et al (2022), and higher lipid values when compared to the data found by Sakurai et al (2020), which reported a lipid percentage of 7.89%. In general, the differences observed in proximate composition of peach palm flour are a result of the process parameters during the flour production and the variety of the fruit used in it.…”

“…The protein content of the peach palm flour (Table 4) was lower than those from Ribeiro et al (2011), which found protein content of 7.3%, and similar to that found by Carvalho et al (2009), Sakurai et al (2020) and Souza et al (2022), that reported values varying from 4.15 to 4.89%. Although the content of protein in peach palm flour don't meet the regulatory criteria stablish in the Brazilian legislation to be used as a substitute of wheat flour (at least 7.5% protein in the composition), protein content found in peach palm flour is higher than in cassava and potato flour (Ferreira, 2021), which makes it an alternative to increase the nutritional value of bakery products.…”

“…In addition, the low moisture content of the peach palm flour facilitates its storage and transport, in addition to prolonging its shelf-life by hindering the development of spoilage microorganisms and the spread of pests such as insects (Souza et al, 2022). According to Ferreira and Pena (2003), the final moisture content of a product is extremely important, as the higher water content favors the development of microorganisms and accelerates chemical or enzymatic reactions, reducing the shelf life of the food.…”