Evaluation of the nutritional potential of peach palm flour and its application in crunchy snacks

Abstract

The pupunheira (Bactris gasipaes Kunth) is a palm tree native to the Amazon rainforest, and its fruits have high nutritional quality and are highly appreciated by the population where the fruits occur. One of the ways of processing this raw material is the production of flour, which expands the possibilities of industrial application. Therefore, the objective of this study was to produce peach palm fruit flour, evaluate its physical-chemical, properties technological, antioxidant activity, and carotenoid content, elaborate snack-type biscuit formulations with different concentrations of peach palm flour in substitution for corn flakes, and evaluate the physical-chemical characteristics and carotenoid content of the biscuits. Peach palm flour had low moisture content (6.15%), protein (4.82%), and fiber (5.07%); however, it had a considerable carbohydrate content (77.62%), energy value (386,84 kcal), and carotenoids. The technological properties showed a high rate of water and oil absorption and emulsifying activity; however, it did not show foaming capacity or gel formation. The replacement of corn flakes by peach palm flour showed an increase in fiber, ash, lipids, and carotenoids and intensified the orange color of the cookies.