The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 2 2 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%.

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The increased international interest in the properties of soursop (Annona muricata) alerts us to the sustainability of productive chain by-products, which are rich in phytochemicals and other properties justifying their industrial application in addition to reducing the environmental impact and generating income. Chemical characteristics of soursop by-products are widely known in the scientific community; this fruit has several therapeutic effects, especially its leaves, enabling it to be used by the pharmaceutical industry. Damaged and non-standard fruits (due to falling and crushing) (30–50%), seeds (3–8.5%), peels (7–20%), and leaves, although they constitute discarded waste, can be considered as by-products. There are other less cited parts of the plant that also have phytochemical components, such as the columella and the epidermis of the stem and root. Tropical countries are examples of producers where soursop is marketed as fresh fruit or frozen pulp, and the valorization of all parts of the fruit could represent important environmental and economic perspectives. Based on the chemical composition of the fruit as well as its by-products and leaves, this work discusses proposals for the valorization of these materials. Soursop powder, bioactive compounds, oil, biochar, biodiesel, bio-oil, and other products based on published studies are presented in this work, offering new ideas for opportunities for the regions and consumers that produce soursop.

O cupuaçu é uma fruta amazônica com sabor exótico e ricas propriedades nutricionais. Entretanto, o despolpamento gera um grande volume de resíduos agroindustriais. O objetivo deste trabalho foi realizar o aproveitamento integral do cupuaçu na elaboração de um produto de panificação. Foram realizadas as análises de pH da polpa; análise de composição de umidade, cinzas, proteínas, lipídios e carboidrato total da polpa, casca e sementes de cupuaçu; e análise sensorial do produto desenvolvido. A polpa apresentou pH de 3,65 e nela foram obtidos os maiores teores de umidade. Já as sementes apresentaram maiores teores de cinzas e lipídeos. Enquanto as cascas apresentaram maiores valores de carboidratos totais. O panetone com farinha da casca de cupuaçu, recheado com geleia de cupuaçu e cupulate obteve boa aceitação entre os avaliadores, obtendo pontuação máxima na escala hedônica com 73% para o sabor e acima de 50% para os itens de aroma, aparência e textura. Quanto à intenção de consumo, 58,1% dos provadores o comeriam sempre e mais de 80% certamente comprariam o produto. Dessa forma, o panetone formulado a partir do cupuaçu e seus resíduos agroindustriais apresentou-se como um produto com maior valor nutricional, presença de compostos bioativos e sensorialmente aceito por consumidores potenciais, indicando ser uma opção de uso racional e sustentável de matéria-prima, diminuindo custos e desperdício, valorizando o fruto e a cadeia de produção do cupuaçu na região Amazônica.

This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, preference, and attitude or intention to consume. The scores given to the product with 25% whole peach palm fruit powder were significantly higher than the scores given to the other two study products, making it commercially viable.