Abstract:-Bactris gasipaes is a domesticated palm whose fruits are of great importance for the Amazonian people and whose heart of palm is also receiving economic interest in other brazilian and Latin America regions. The aim of this study was verify embryonic dormancy and its correlation with first cataphyll emergence in B. gasipaes seeds collected from four plants at Manaus city and four others at Coari city, both in the Amazonas state, Brazil. After extraction and cleaning, some of the seeds (4 replications of 25 pe… Show more
“…The purchase intention inquiry (sum of “certainly would buy”, “probably would buy” and “might or might not buy”) for the cookies produced with the whole fruit flour showed higher percentage (85%) than for the cookies produced with flour with only the fruit pulp (78%) ( Figure 5 ). As peach palm fruits are highly appreciated in Northern Brazil, as mentioned before ( Chisté and Fernandes, 2016 ; Nazário et al., 2017 ), these results show that peach palm flour with or without the fruit peel as ingredient to prepare cookies (or other bakery products) can be seen as an important strategy of using the fruit, expanding its consumption beyond as part of snacks. Figure 5 Purchase intention of the peach palm cookies produced with (a) peach palm flour prepared with only the fruit pulp and (b) peach palm flour prepared with the whole fruit (pulp + peel).…”
Section: Resultssupporting
confidence: 70%
“…Despite its high nutritional value, the direct consumption of peach palm fruits in Northern Brazil is traditionally made after cooking in salty water under high pressure (pressure cooker) as part of snacks at any time of day ( Chisté and Fernandes, 2016 ; Nazário et al., 2017 ). The technological potential of peach palm fruits by food industries may be quite broad once their nutritional and peculiar sensory characteristics are appreciated for new products development, mainly flour production ( Kaefer et al., 2013 ).…”
In this work, two types of flour from peach palm fruits (
Bactris gasipaes
) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (
p
> 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R
2
= 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.
“…The purchase intention inquiry (sum of “certainly would buy”, “probably would buy” and “might or might not buy”) for the cookies produced with the whole fruit flour showed higher percentage (85%) than for the cookies produced with flour with only the fruit pulp (78%) ( Figure 5 ). As peach palm fruits are highly appreciated in Northern Brazil, as mentioned before ( Chisté and Fernandes, 2016 ; Nazário et al., 2017 ), these results show that peach palm flour with or without the fruit peel as ingredient to prepare cookies (or other bakery products) can be seen as an important strategy of using the fruit, expanding its consumption beyond as part of snacks. Figure 5 Purchase intention of the peach palm cookies produced with (a) peach palm flour prepared with only the fruit pulp and (b) peach palm flour prepared with the whole fruit (pulp + peel).…”
Section: Resultssupporting
confidence: 70%
“…Despite its high nutritional value, the direct consumption of peach palm fruits in Northern Brazil is traditionally made after cooking in salty water under high pressure (pressure cooker) as part of snacks at any time of day ( Chisté and Fernandes, 2016 ; Nazário et al., 2017 ). The technological potential of peach palm fruits by food industries may be quite broad once their nutritional and peculiar sensory characteristics are appreciated for new products development, mainly flour production ( Kaefer et al., 2013 ).…”
In this work, two types of flour from peach palm fruits (
Bactris gasipaes
) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes (
p
> 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R
2
= 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.
“…The peach palm tree (Bactris gasipaes, Kunth), from the palm family, is a multi-stem plant native to the wet tropics of the Amazon. Ot produces edible fruits, the flavor of which is highly appreciated in the region, and is definitely integrated into the eating habits of the Amazonian population (Nazário et al, 2017). The increasing demand of the consumer market for new products stimulates the use of regional raw materials.…”
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%.
“…Performing the germination test is a prerequisite for marketing forest seeds (Brasil, 2016). The methodology for peach palm has already been established and recommends to finish the test at 120 days after sowing (Brasil, 2013), as the seeds exhibit dormancy (Nazário et al, 2017). Notwithstanding, due to their recalcitrant behavior (Bovi et al, 2004), stored peach palm seeds have short longevity (30-45 days) (Ramalho et al, 2005), which makes it unfeasible to obtain the germination result in time for the commercialization of the lots.…”
Prior to commercialization, seeds of peach palm (Bactris gasipaes Kunth) have to undergo the germination test, whose well-established methodology takes 120 days. Due to their recalcitrant behavior, the seeds have short longevity when stored (around 30-45 days), which makes it challenging to select the most viable ones for marketing. This study aimed to determine a methodology for the tetrazolium test to be carried out in peach palm seeds, in order to fast deliver results that can be correlated to the germination test. Different forms of pre-conditioning, preparation, and staining were investigated via moisture content, germination, and tetrazolium tests, so as to define the vital parts of the seed and sort out the viability classes. For the seed lot under study, the tetrazolium test delivered results supported by the germination test when the following procedures were adopted: pre-conditioning by water submersion (20 °C for 24 h), longitudinal cut adjacent to the embryo, and half-seed immersion (embryo + endosperm) in a 1.0% tetrazolium solution for 4 h at 30 °C. Having fulfilled these criteria, it became possible to separate the peach palm seeds into two classes (viable or non-viable).
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