Potencial de aplicação industrial de frutos de pupunha (Bactris gasipaes KUNT)

Abstract

The objective of this work was to evaluate the potential of industrial application of peach palm (Bactris gasipaes Kunt) fruits typical of the Amazonian region, which besides being a food source, presents great potential for industrial applications. The fruits are classified into three races according to their size: microcarpa (fruit <20 g); mesocarpa (fruit between 21 and 70 g) and macrocarpa (fruit> 70 g). For this study, three peach palm flour, one of each race microcarpa (MIF), mesocarpa (MEF) and macrocarpa (MAF) were elaborated. Flours were characterized and presented high energy potential (≥ 300 kcal / 100g) and high dietary fiber and starch content, as well as adequate technological properties, Water absorption capacity (≥ 255%) and Absorption capacity of oil (≥ 65%). Starches, extracted from flours by two methods, were characterized as to lipid content, protein, viscosity, swelling power, solubilization and amylose content. The results showed that although the starch contains a low amylose content, its gel is resistant to heat, maintaining its viscous behavior for longer. The low amylose content, (≤ 2.92 g.100g-1), was confirmed regardless of race, indicating the classification of peach palm starch as waxy starch. Starches with these characteristics are of great importance for industrial application, mainly in the food industry, where they are used to change or control characteristics such as texture, appearance and shelf life stability.