Processing and physicochemical characterization of a water-soluble extract based on Pará nut (Bertholletia excelsa) and baru nut (Dipteryx alata Vogel)
Abstract:Despite the nutritional and functional qualities of Pará nut (Bertholletia excelsa) and of Baru nut (Dipteryx alata Vogel), the industrial exploitation of these two nuts is still scarce. With this, the elaboration of a water-soluble extract based on Pará and Baru nuts could be consider an alternative for the consumption of foods based on these vegetables, both little used industrially. Thus, by way of a simplex centroid experimental mixture design, this study aimed to elaborate water-soluble vegetable… Show more
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