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Journal of Food and Nutrition Research
Súhrny čísla 1 / 2014
Bolanho, B. C. – Danesi, E. D. G. – Beléia, A. D.
Characterization of flours made from peach palm (Bactris gasipaes Kunth) by-products as a new food ingredient
Journal of Food and Nutrition Research, 53, 2014, č. 1, s. 51-59
Beatriz Cervejeira Bolanho, Department of Technology, Maringa State University, Avenue Ângelo Moreira da Fonseca, 1800 CEP: 87506-370, Umuarama, Paraná, Brazil. Tel: +55 44 3621 9342, fax: + 55 44 3621 9326, e-mail: beatrizbolanho@yahoo.com.br
Súhrn: Flours production from unused parts of peach palm rods harvested for heart-of-palm is an alternative to add value to the canning industry. The aim of this work was to evaluate the composition, physicochemical and antioxidant properties, as well as water sorption isotherms of flours produced from median sheath (MSF) and unused stem part (SF) of peach palm. The main component of the flours was dietary fibre, especially insoluble fibre. SF had higher content of ashes (50.61 g·kg-1), proteins (98.40 g·kg-1), lipids (23.22 g·kg-1) and saccharides (157.07 g·kg-1) than MSF. There was higher carotenoid content in MSF and higher content of phenolic compounds in SF. This flour also had the highest antioxidant activity as measured by ABTS, DPPH and FRAP methods. SF standed out due to the physicochemical properties: water solubility, water absorption, swelling and viscosity. The isotherm indicated that MSF was more hygroscopic than SF for relative humidity of equilibrium lower than 50% and the contrary is valid for values higher than 50% with final moisture content of 268 g·kg-1 and 325 g·kg-1 of water, respectively.
Kľúčové slová: chemical composition; flour; dietary fibre; minerals; antioxidant activity; physicochemical properties
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