Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.
Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.
Author(s): SOUZA, J. M. L. de; PINTO, V. Z.; OLIVEIRA JUNIOR, P. G. de; SOUZA, E. L. de
Summary: The Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product.
Publication year: 2010
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Acre
Observation
Some of Embrapa's publications are published as ePub files. To read them, use or download one of the following free software options to your computer or mobile device. Android: Google Play Books; IOS: iBooks; Windows and Linux: Calibre.
Access other publications
Access the Agricultural Research Database (BDPA) to consult Embrapa's full library collection and records.
Visit Embrapa Bookstore to purchase books and other publications sold by Embrapa.