评估桃棕粉的营养潜力及其在松脆零食中的应用

Delma Pereira da Silva Bernardi, Caroline Roberta Freitas Pires, Douglas Martins da Costa, Sérgio Luis Melo Viroli, Najara Sousa da Silva, Roze Anne Ferreira Lima, Anielli Souza Pereira, Bruna Mello Silva
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摘要

普蓬海拉(Bactris gasipaes Kunth)是一种原产于亚马逊雨林的棕榈树,其果实营养丰富,深受果实产地居民的喜爱。加工这种原材料的方法之一是生产面粉,这扩大了工业应用的可能性。因此,本研究的目的是生产桃棕榈果粉,评估其物理化学、特性技术、抗氧化活性和类胡萝卜素含量,用不同浓度的桃棕榈粉替代玉米片,精心制作零食型饼干配方,并评估饼干的物理化学特性和类胡萝卜素含量。桃棕粉的水分含量(6.15%)、蛋白质含量(4.82%)和纤维含量(5.07%)较低,但碳水化合物含量(77.62%)、能量值(386.84 千卡)和类胡萝卜素含量却相当可观。其技术特性显示出较高的吸水率、吸油率和乳化活性,但没有显示出发泡能力或凝胶形成。用桃棕榈粉替代玉米片后,纤维、灰分、脂类和类胡萝卜素均有所增加,饼干的橙色也有所增强。
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Evaluation of the nutritional potential of peach palm flour and its application in crunchy snacks
The pupunheira (Bactris gasipaes Kunth) is a palm tree native to the Amazon rainforest, and its fruits have high nutritional quality and are highly appreciated by the population where the fruits occur. One of the ways of processing this raw material is the production of flour, which expands the possibilities of industrial application. Therefore, the objective of this study was to produce peach palm fruit flour, evaluate its physical-chemical, properties technological, antioxidant activity, and carotenoid content, elaborate snack-type biscuit formulations with different concentrations of peach palm flour in substitution for corn flakes, and evaluate the physical-chemical characteristics and carotenoid content of the biscuits. Peach palm flour had low moisture content (6.15%), protein (4.82%), and fiber (5.07%); however, it had a considerable carbohydrate content (77.62%), energy value (386,84 kcal), and carotenoids. The technological properties showed a high rate of water and oil absorption and emulsifying activity; however, it did not show foaming capacity or gel formation. The replacement of corn flakes by peach palm flour showed an increase in fiber, ash, lipids, and carotenoids and intensified the orange color of the cookies.
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