Buriti oil has an excellent nutritional profile. This study aimed at elaborating buriti-flavored oil for culinary purposes. Viscosity, fat acids, smoke point, carotenoids, color, and sensory analysis were carried out. Buriti oil showed viscosity similar to olive oil. Its fat acids demonstrated high level of 9-omega. A low smoke point was observed, suggesting this oil should not be heated on cooking. The high carotenoid content probably relates to the high value of parameter a * . Flavored buriti oils containing buriti (50 or 25%) and olive oil (50 or 75%), relish (2%), basil (2%), and rosemary (4%) were suggested for production and commercialization. This innovative product can be a way to have buriti oil in the population's diets.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.