Produção de farinha obtida com brotos de palma.

Abstract

The production of palm bud flour is presented as an alternative to using this cactus, pegged to the fresh cut, which gives quality to minimally processed material. Thus, the aim of this study was to evaluate the technological process involved in obtaining flour fresh cut palm buds. The shoots used were from an experimental area belonging to the CCTA. Two different cultivars were used from two different genera palm (Opuntia ficus indica Mill and Nopalea cochenilifera), drying was performed at different temperatures (50, 60, 70 and 80 °C). Lewis models were used, Henderson and Pabis Wang and Singh, Peleg Page e Silva et al, for a description of the amount of water in minimally fresh cut buds. The potential toxicity of buds and minimally processed form of flour as well as microbiological and physico-chemical characterization is determined. The minimally processed palm buds showed no toxicity and no contamination of coliforms at 45 °C and Salmonella sp. The model that best fits us was to Page. The flour obtained with palm buds Giant at 60 °C showed the best physical and chemical percentages. The flour obtained from palm buds “Miúda” at 50 °C also showed good physical and chemical percentages. It was observed done against acute toxic test with mice in the flours obtained at temperatures of 60 °C for giant palm shoots and 50 °C for palm buds “Gigante”.