In this work, two types of flour of peach palm fruit (Bactris gasipaes) were prepared: one
obtained from the pulp and another obtained from the fruit peel, to be used to produce
cookies. Analyzes of proximate composition, physicalchemical and sorption isotherms were
carried out in both the flour, as well as the sensory analysis of the cookies. The flour of peach
palm fruits, both from pulp and peel, did not differ statistically in total lipids, total
carbohydrates and ashes (p <0.05). The peach palm flour obtained from the fruit peel had
10% higher yield than the pulp, total carotenoid content (9.67 mg/100 g) about four times
higher than pulp flour (2.50 mg/100 g), and both flour presented high total energetic value (≈
400 kcal/100g) and carbohydrate content above 75%. Regarding the moisture sorption
isotherms, both isotherms (adsorption and desorption) were classified as type II sigmoids,
typical of foods with a high carbohydrate content, with monolayer moisture values in the
range of 6.56.9 g H2O/100g (dry basis). The mathematical model of Halsey was fitted to the
experimental data (R² = 0.99 and P <10%) during the prediction of the hygroscopic behavior
of both flour. The cookies produced from the peel and pulp of peach palm fruits presented low
moisture (6.2% and 4.9%, respectively), high lipid content (25.5626.37%) and total
carbohydrates (59.1061.84%), resulting in a product with a high total energetic value (501.8
502.8 kcal / 100g). Sensory analysis of the cookie showed that both products presented high
sensory acceptance with a high frequency of grades between 7 and 8.However, the cookie
produced with the peel of peach palm fruits showed greater acceptance in relation to the
cookie produced with the flour of pulp, and both presented similar results regarding the
intention to buy, with a higher "occasionally buy" score. Therefore, both the peel and the pulp
of peach palm fruits were characterized as promising raw materials, with high energetic value,
for the use in the form of flour for the production of cookies. In addition, the use of peach
palm peel in the development of new food products represents an excellent alternative for the
use of byproducts.
|
