Production and Chemical Chemical Characterization of Coconut "Milk" and Babaçu Coconut Almond Microcapsules

Abstract

Babassu (Orbignyaphalerata Mart.) Stands out among one of the most important representatives of Brazilian palm trees. Almond is the most exploited raw material of babassu palm, because it has an exotic flavor and recognition of its nutritional value, the consumption of almond can extend into different products such as "babassu coconut milk". Another different way of applying babassu milk would be in microcapsules to obtain a barrier that would retard chemical reactions with the surrounding environment, increasing its shelf life. The main objectives of this work were to extract babassu coconut milk, to produce milk microcapsules and to characterize its physicochemical compounds of almond, coconut milk, residue (from milk production) and babassu coconut milk microcapsules.