Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry

Abstract

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.

Peach palm flour: production, hygroscopic behaviour and application in cookies

“…The low total acidity values and pH at 6.0 characterize both types of flour as low acidic products; and the a w at 0.39 and 0.41 values suggest microbiological stability (Jay, 2005). In general, the both types of peach palm flour produced in this study showed similar proximate composition with those reported for peach palm flour produced with fruits from unknown varieties (Ferreira and Pena, 2003;Kaefer et al, 2013;Pires et al, 2019), including total energetic value, which can be considered high since the Daily Reference Intake (DRI) for adults is 2,000 kcal (HHS & USDA, 2015).…”

“…The carbohydrate composition of 17 samples of freeze-dried pulps of Colombian peach palm fruits was investigated in details and starch was the major compound (≈72%, being 95% amylopectin and 5% amylose, on average), whereas other compounds were also reported: total sugars (2.1%), reducing sugars (1.4%), crude fibres (2%), and fibres soluble on neutral (3.9%) and acid detergents (1.8%) ( Leterme et al., 2005 ). The contents of fibre in both the types of peach palm flour are expected to be low, since 21 different genotypes of peach palm fruits also harvested in Northern Brazil showed low total fibre contents (0.87–3.40%, dry basis) ( Carvalho et al., 2013 ); as well as peach palm flour exhibited 5.47% of total fibre contents (5.03% insoluble +0.44% soluble) ( Pires et al., 2019 ); and in another study, a breakfast cereal enriched with whole peach palm fruit presented 3.11% (dry basis) of total dietary fibre contents ( Santos et al., 2020 ). Therefore, considering the high contents of starch in pulps of peach palm fruits, the two types of flour can be considered as starchy food products, and such information are useful to further investigations related to the development of new products, incorporation in existing formulations, as well as stability during storage.…”

“…This type of investigation may be carried out by moisture sorption isotherms, which provide key information to the development and optimization of food processes through the possibility of prediction of moisture adsorption and desorption data along storage at different relative humidity conditions ( Chisté et al., 2012 ; Carmo and Pena, 2019 ). There are available reports concerning the study of the technological potential of peach palm fruits to produce flour, from both their pulps ( Ferreira and Pena, 2003 ; Pires et al., 2019 ) or peels ( Órdóñez-Santos et al., 2016 ; Martínez-Girón et al., 2017 ). In addition, the hygroscopic behaviour of a flour prepared with oven-dried pulps of peach palm fruits was determined only by the acquisition of adsorption data at 15 °C and 35 °C ( Ferreira and Pena, 2003 ).…”

Sensory dimensions of peach-palm fruit (Bactris gasipaes) and implications for future genetics

“…Evidence clearly indicates how peach-palm has not only a potential for human nutrition from direct consumption of fruits (Restrepo & Estupiñán, 2007), but also due to its advantages for animal nutrition (Arroyo & Murillo, 2000),…”

“…Palabras clave: Bactris gasipaes, Colombia, preferencias de los consumidores, mejoramiento genético, recursos genéticos vegetales, razas nativas. transformation for food industry (Aguiar et al, 2019;Da Costa et al, 2019;Ferrari et al, 2020;Martínez-Girón et al, 2017;Pires et al, 2019), and even from the suitability of its stem fibers for improving construction materials (Vargas, 2015). This raises questions on why, apparently, this knowledge has not properly translated into a progressive refinement of genetic improvement programs that deliver relevant social impacts both on farmers and markets.…”