Navegando por Assunto "Pupunha albina"

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Caracterização do amido de pupunha albina (Bactris gasipaes Kunth)
(Universidade Federal do Pará, 2024-02-07) ROSÁRIO, Rosely Carvalho do; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945
A new variety of peach palm fruit from the Amazon region produces albino fruits possibly resulting from successive hybridizations that cause considerable differences in color and composition, exhibiting a high energy content for carbohydrates and a starch content that deserves to be investigated. Therefore, the objective of this study was to characterize albino peach palm starch, analyzing its nutritional and morphological composition, as well os its technological, thermal and pasting functional properties. The methodologies applied followed internationally accepted and recommended guidelines. Albino peach palm starch by aqueous isolation resulted in a yield of 17.34%, and a slightly yellowish white powder, with quality within that recommended by current national legislation, with its moisture content at 8.64%. The isolation of this starch provided effective physical and chemical characteristics for conservation (aw= 0.255, pH= 5.75) and good quality (ash = 0.12g/100g, proteins = 0.80g/100g, lipids = 1.0g/100g and total starch content = 89.01 g/100g). APA has small granules with type A crystalline and regular crystallinity value (24.40%), confirming the high content of amylopectin (86.70%) and very low content of amylose (13.30%), being classified as low amylose starch. APA granules were more resistant and less susceptible to breakage with prolonged heating and temperature increase. The technological and functional characteristics of albino peach palm starch showed a high gelatinization temperature (93.1°C), low maximum (921.33 cP) and final (1014 cP) viscosities, water and oil absorption capacity values (2.19 and 1.79 g/g) equivalents, a good gelling capacity and little loss of water when cooling and freezing the gel. It was concluded that the use of the fruit of the albino peach palm to isolate starch showed potentially applicable results to the food, textile, pharmaceutical and cosmetic industries, in addition to promoting the local appreciation of food and small Amazonian agricultural communities.