Resíduo do processamento de palmito de pupunha: estudo físico, químico, tecnológico e toxicológico
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2015-04-07
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Universidade Federal de Goiás
Resumo
The peach palm is a native Palm from humid tropics of the Amazon, used for the production of palm raw or pickled, becoming an important alternative to reduction of predatory exploitation of other palms. The sheath, external, middle and internal, that involve the noble party, called palm or palmetto, are not used during the plicked of palm processing, yielding tons of waste, and the production of flour, is an excellent alternative to the use of these. This research, therefore, aimed the physical, chemical, technological and toxicological study, of the waste sheaths flour, external, middle and internal, peach palm (PF). The flour has a low moisture content (4.74%), proteins (5.03 g(100g)-1), lipids (2.12 g(100g)-1), soluble dietary fiber (3.40 g(100g)-1), ash (4.69 g(100g)-1) and high content of insoluble dietary fiber (49,53 g(100g)-1). Regarding water absorption, milk and oil, the flour had good absorption capacity. The flour showed low acidity (1.36%), clear and attractive coloring, and the particle size was presented between fine and very fine. It was noted, also, high amount of resistant starch (20%) and the presence of reducing sugars as fructose (6.70 g(100g)-1) and glucose (7.50 g(100g)-1). The most significant amino acid were glutamic acid (392.63 mg(100g)-1), arginine (363.76 mg(100g)-1), aspartic acid (348.93 mg(100g)-1). The PF and waste sheaths, external, middle and internal, fresh, of peach palm (WP) showed low amounts of phytic acid, condensed tannins and hydrolysates. The PF showed 100% of protein digestibility, and the lyophilized aqueous extract of waste sheaths flour, external, middle and internal of peach palm (PE), showed low toxicity. The results of this research suggest that the PF can be used in bakery products such as breads, cookies and cakes, besides the application in meat products, milk drinks, cheese, among others, contributing, nutritionally, in addition or partial replacement of flour wheat in processed foods, without to reduce the bioavailability of nutrients, representing too, toxicological safety, due to the absence of toxic compounds in PE.
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OLIVEIRA, L. F. Resíduo do processamento de palmito de pupunha: estudo físico, químico, tecnológico e toxicológico. 2015. 126 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015.