Frutos de palmeira bocaiuva (Acrocomia aculeata (Jacq.) Lodd.), coletados em Dourados (MS) e Presidente Epitácio (SP), foram analisados quanto ao aspecto biométrico, a composição química e as características físicas, visando a avaliar seu potencial alimentício. Os frutos de bocaiuva das regiões de procedência não apresentaram diferenças significativas entre si nas características biométricas. O rendimento médio da polpa foi de 42% em relação ao fruto inteiro, sendo superior ao encontrado na literatura para outros frutos de palmeiras. As determinações físicas e químicas da polpa dos frutos das regiões de Mato Grosso do Sul e São Paulo caracterizam a polpa como sendo pouco ácida (pH 5,70 a 6,29). As amostras de Dourados - MS, foram consideradas mais doces (14,53% de açúcares redutores totais) e com maior teor de vitamina C (34,57 mg.100 g-1) em relação às amostras de Presidente Epitácio-SP (11,46 mg.100 g-1). Porém, a intensidade da cor amarelo-laranja foi maior na polpa dos frutos de Presidente Epitácio (SP), sugerindo maior conteúdo de carotenoides.
Bocaiuva (Acrocomia aculeata) fruit pulp has high potential for food, pharmaceutical and cosmetic applications and in the biofuel industry, however, the main hindrance for these applications is the availability of pulp in sufficient quantity. The pulp of this fruit is usually supplied by rural communities where the processors use manual pulping, which is not only time-consuming but yields product of low quality. Therefore, the objective of this work was to design, fabricate and evaluate the efficiency of an experimental bench device for pulping bocaiuva fruits. The bench device was designed to be compact and easy to operate, consisting of three units (processing, secondary, and peripheral) with intermittent operation and pulping performed by shearing. The performance evaluation of the machine was carried out with fruit dehydrated at 70 ºC and different times of dehydration (6, 12 and 24 hours). The pulp weight was evaluated every 15 seconds during the pulping process period (150 seconds). The highest pulping efficiency (96%) was obtained with fruits that were dehydrated for 24 hours, with a 120-second pulping, which resulted in a production rate of 5.5 kg h-1 This high efficiency makes this mechanized prototype effective for pulping bocaiuva fruits and, thus, it can replace manual pulping, especially in rural communities involved with the bocaiuva production chain.
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