PEREIRA, E. M.; http://lattes.cnpq.br/5845927850025017; PEREIRA, Emmanuel Moreira.
Resumo:
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”.