Navegando por Autor "SOARES, Stephanie Dias"

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Avaliação do potencial nutricional e tecnológico da pupunha albina (Bactris Gasipaes)
(Universidade Federal do Pará, 2022-04-01) SOARES, Stephanie Dias; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; PENA, Rosinelson da Silva; http://lattes.cnpq.br/3452623210043423
Among the species of fruit growing in the Amazon, the peach palm (Bactris gasipaes) is worth mentioning, with its different varieties in terms of pulp and peel characteristics, size, and shapes, and an important nutritional value. The natural hybridization promoted various plants and the origin of a palm tree with an albino fruit variety (white peel and pulp). Although there are fruits with yellow exocarp and white mesocarp, there is still no report in the scientific literature about albino peach palm. Thus, this research characterized pulp and pulp flour of raw and cooked albino peach palm. Macro and micronutrients, bioactive compounds, instrumental color, thermogravimetric and differential stability, spectral parameters, morphological structures, and functional and technological properties were evaluated. In the biometric evaluation, parthenocarpic fruits (without seeds) and fruits with seeds were observed; both constituted mostly by pulp (77%). The fruits of the albino peach palm were classified as a microcarp variety. The composition showed that carbohydrates and water were the main constituents of all samples. The cooking process increased the moisture content of the pulp but decreased its proteins, lipids, and carbohydrates contents. The colorimetric parameters indicated a significant browning and the intensification of the yellow color of the pulp after cooking. The content of bioactive compounds varied among the samples, been observed a reduction in the levels of total phenolic compounds and ascorbic acid in the pulp after cooking. The four samples presented a maximum loss of mass at 300ºC, with different thermogravimetric behaviors, according to the cooking and drying processes. The spectral patterns in the infrared region, for the pulps and flours, showed characteristic bands of organic compounds, especially hydroxyl OH, which are present in the structure of starches. Scanning electron microscopy showed amyloplast and fiber bundles with starches in the raw pulp and gelatinized starch granules in the cooked pulp and the flour from this pulp. The flour from raw pulp presented small and heterogeneous starch granules, with isolated amyloplast, attributed to drying and grinding operations. The two flours showed different granulometric distributions, but the highest proportion of both flours was retained in a 250 mesh sieve. Values of water solubility index were statistically different (p < 0.05) for both flours from raw and cooked pulp indicating that the cooking and drying processes increase the number of soluble constituents in the products. The water and oil absorption indices for both flour were significantly different (p ≤ 0.05). The results indicate that pulp and flour from the pulp of albino peach palm are raw materials important for consumption after cooking and to be exploited by the food, pharmaceutical, and biotechnological industries.