Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes).
Food Sci Technol Int
; 28(6): 535-544, 2022 Sep.
Article
em En
| MEDLINE
| ID: mdl-34210179
In this study, the effect of temperature and particle size on the techno-functional properties of the flour from peach palm fruit peels (Bactris gasipaes, red and yellow ecotype) were evaluated. The flour from peach palm epicarp obtained by natural convective drying was physicochemically characterized, including the assessment of total dietary fiber determined under the gravimetric enzymatic method. The results obtained showed that temperature and particle size present a significant effect (p < 0.001) on techno-functional properties except for swelling capacity. The flour from the red ecotype presented better nutritional: total dietary fiber 47.93 ± 1.72%, protein 6.87 ± 0.15% and techno-functional properties: water retention capacity (WRC) 7.13 ± 0.29 g/g, oil retention capacity (ORC) 6.24 ± 0.08 g/g, emulsifier activity (EA) 56.84 ± 0.28%, emulsifier stability (ES) 50.33 ± 0.31% than the yellow one water absorption capacity (WAC) 5.31 ± 0.03 g/g and water solubility (WS) 59.58 ± 0.04% at 60 °C and 0.25 mm. Therefore, this study showed that the flour obtained from peach palm fruit peels contains high fiber and protein values and could be used as a promising natural additive (source of dietary fiber or emulsifier) for the food industry.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Arecaceae
Idioma:
En
Revista:
Food Sci Technol Int
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
Colômbia
País de publicação:
Estados Unidos