LIMA, J. P.; http://lattes.cnpq.br/3825110129061515; LIMA, Jacinete Pereira.
Resumo:
Peach palm is a species from the tropical region of the Americas, native from the Amazon, a
species that holds oil reserves, palm hearts and bunches with many small oily and fibrous
fruits. Pupunha has a high potential for diversity and nutrients and it is a promising product
for the consumer and agroindustrial market. This work was carried out with the objective of
studying the drying process by freeze drying and forced convection of the in natura fruit of
the pupunha (Bactris gasipaes Kunth). The raw and cooked fruits were processed to obtain
powder by lyophilization in order to evaluate the technique for the preservation of the
nutritional constituents in the pupunha. Afterwards, convective drying was carried out at
temperatures of 50, 60 and 70°C and drying air velocity (0,72, 0,87 and 1,028m/s),
respectively, in order to obtain a bar of cereal from the best condition of this process. The
pupunha in natura, lyophilized powder and raisins were evaluated for their physicochemical
composition and bioactive compounds. For the formulation of the cereal bar it was used a
complete experimental design 22 + three central points, with independent variables (raisins of
pupunha and concentrate whey protein) and as dependent variables (instrumental evaluation -
strength and firmness and nutritional evaluation - protein and total energy value). The
formulations were evaluated for their nutritional composition. The results showed that the
pupunha samples were considered non-toxic, making it possible to use them for food
processing. The crude and cooked lyophilized samples obtained values of minimum water
activity and considerable values of lipids 20,42 and 21,551 g (100 g)-1, respectively, and
proteins 7,57 and 7,28 g (100 g) -1. As for the convective drying, the diffusion approximation
model, Page e Silva et alli obtained good adjustment to the experimental data, of the
temperature studied. The intermediate temperature (60 º C) obtained the best quality results,
obtaining an increase in the amount of pigments, being this the best condition to be used as an
ingredient in the elaboration of cereal bars. Cereal bar formulations referring to the central
point (F5, F6 and F7), with low caloric content, maximization of protein content and
acceptability of texture parameters and collaboration with chewing achieved better results.