Qualidade nutricional de frutos da pupunheira vermelha integral desidratados a diferentes temperaturas

Abstract

Após a desidratação do alimento, se faz necessário uma avaliação nutricional, já que, altas temperaturas e tempos longos de secagem induzem a perdas de nutrientes. Sendo assim, o objetivo deste trabalho foi determinar em qual temperatura de secagem a polpa da pupunha vermelha integral, sofre menores perdas no seu conteúdo nutricional. As temperaturas de secagem utilizada foram, 45, 55 e 65°C. A temperatura mais eficiente na retirada de água livre da polpa de pupunha foi a 65oC. Apesar dos lipídeos apresentarem-se mais concentrados a temperatura de 45oC, foi a 65oC que houve maior concentração de proteínas e fibras. A polpa desidratada a 55 e 65oC, podem ser consideradas como fonte de fibra alimentar segundo a legislação. O menor teor de cinzas, foi obtido no tratamento a temperatura de 45oC. Os carboidratos e os carotenóides foram significativamente influenciados pelas maiores temperaturas de secagem. Portanto, dependendo da finalidade nutricional ou tecnológica para desidratar o fruto de pupunha, as três temperaturas analisadas nessa pesquisa, devem ser utilizadas para atingir o objetivo proposto.

Production and characterization of a carotenoid-rich peach palm flour

“…Table 4 shows the characteristics of the proximate composition obtained for the peach palm flour. As can be observed, the moisture content found in this work is in agreement with the literature data, being observed moisture content ranging from 2.83 to 11.16% in peach palm flours, depending on the peach palm fruit variety and the process parameters used to produce the flour (Carvalho et al, 2009;Sakurai et al, 2020;Silva;Furtado;Souza et al, 2022). If we consider the feasibility of application of peach palm flour as food ingredient, we must to evaluate if their moisture fits to the regulatory recommendations for flour production.…”

“…The total carbohydrate content (Table 4) corroborates the values between 65 and 72% found in the literature (Sakurai et al, 2020;Silva;Furtado;Souza et al, 2022). Besides that, the available carbohydrate content in the peach palm flour was around 61% (Table 4), and the caloric value was found to be 308.44 kcal/100 g. These results evidenced that peach palm flour can be considered a product with a high energy value, and, therefore, could be an excellent alternative of food ingredient to be used for the development of products targeted to children and elderly, as long as it meets the different nutritional recommendations.…”

Full Exploitation of Peach Palm (Bactris gasipaes Kunth): State of the Art and Perspectives

“…The fruit can be consumed after cooking, being the main form of consumption by inhabitants of the Amazon, which is justified by the presence of significant amounts of calcium oxalate in the pulp and skin that causes a stinging sensation in the tongue, which is attenuated by cooking [29]. The ingestion of even small amounts of the in natura fruit is sufficient to cause an intense burning sensation in the mouth and throat, swelling of the airways and suffocation.…”