The legal Amazon stands out for containing a diversity of fruits with high nutritional value
with prospects for industrial application. The study of this biome is of great importance for
the renewal of knowledge, in addition to adding value to the flora of this region. From peach
palm fruits, a flour with high nutritional value, rich in bioactive compounds, is obtained. The
application of this food matrix in the development of new products can represent an
important strategy for the dissemination and consumption of these compounds. In addition
to the peach palm, the Brazil nut (Bertholletia excelsa, H.B.K) is an important species of
extractive exploitation native to the Amazon and industrially benefited. From the extraction
of its oil, a co-product called cake with high nutritional value and functional properties is
obtained. This cake is a source of vegetable protein that can be used, for example, in the
preparation of protein hydrolyzate. Protein hydrolysates can be used in various products,
including bakery products. In view of this, aiming at the use of Amazonian fruits, as well as
their feasibility of use in the development of food products, the objective of this study was to
explore the use of protein hydrolyzate from Brazil nut cake in the nutritional enrichment of
cookies with added of peach palm flour. Initially, the process of obtaining the hydrolyzate
was optimized, which was characterized in terms of its nutritional properties, antioxidant
activity and techno-functional properties. A flour was obtained from peach palm fruits and
its nutritional, technological characteristics and antioxidant activity were evaluated.
Subsequently, different biscuit formulations were prepared with the addition of protein
hydrolyzate and peach palm flour, and the nutritional quality, mineral profile and antioxidant
activity of the formulations were evaluated. It is concluded that peach palm flour, like Brazil
nut pie, has high nutritional quality. In the flour, the high carbohydrate content (75.65%),
energy value (378.94) and carotenoid content (2980.00 μg/100g) stood out, while in the pie
the high protein content (35.00 μg/100g) stood out. 99%), lipids (37.84%) and ash (4.49%).
Brazil nut cake proved to be a good substrate for the production of protein hydrolyzate when
subjected to an enzyme concentration of 1.0% (E/S) at a temperature of 60 ºC for 120
minutes. The protein hydrolyzate obtained proved to be effective in neutralizing free
radicals, in addition to having a high protein content (46.34%) and containing all essential
amino acids. The cookies produced presented very interesting nutritional characteristics,
such as a high content of proteins, total carotenoids, iron and zinc.
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