We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
CARACTERÍSTICAS DE QUALIDADE DE FARINHAS MISTAS DE TRIGO E POLPA DE PUPUNHA (BACTRIS GASIPAES KUNTH).
- Authors
MEDEIROS, Glaucia Regina; KWIATKOWSKI, Angela; CLEMENTE, Edmar
- Abstract
The peach palm is a palm tree that produces large bunches of edible fruit of pleasant taste and high nutritional value. When the fruits are ripe pods may present with different colorations. They are widely consumed in the North and Northeast of Brazil and over time has been widespread in other states, but still with low consumer acceptance by the fruit in natura. From the cooking of fruits, after drying can be obtained a similar fl our like cornmeal. The aim of this study was to chemical and rheological fl our pulp of palm fruits of different colors of skin, added to fl our. The meal was prepared from the pulp and added in proportions of 10 and 20% to wheat fl our. There were four varieties of peach palm fruits with different colors of skin. The chemical evaluations were performed: moisture, ash and carotenoids contents. These values showed no statistical difference between the meal prepared in these proportions (p>0.05), with moisture of the 9.80 to 10.84%; ash of the de 0.46 to 0.52%; and, carotenoids of the 98.46 to 246.90 µg/g. For the rheological analysis of the fl our with 10% fl our slurry of palm in the fl our, there was the possibility of using this for the development of products for the baking which have lighter weight, like cookies, especially the fl our obtained from fruits of palm with yellow and orange peel, which besides having the desired characteristics, improve the nutritional value of these products.
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2012, Vol 23, Issue 4, p655
- ISSN
0103-4235
- Publication type
Academic Journal