Caracterização físico-química do óleo de Coco Babaçu industrial e artesanal e suas aplicações tecnológicas.

Abstract

The Babaçu (Orbignya speciosa) is a native species of the transition zone between the Cerrado, the Caatinga and the open forests of the south of the Amazon, belonging to the palm family (Arecaceae). The objective of this work was to study the physico-chemical characteristics of the industrial and artisanal coconut oil of Babaçu and to evaluate its potentialities for the elaboration of a mayonnaise. Coconut almonds were submitted to a physicochemical characterization. The artisanal and industrial Babassu coconut oils were analyzed for fatty acid profile, acidity index, saponification index, peroxide index, oxidative stability, viscosity and density. After the characterization of the lipid sources, two formulations of mayonnaise were prepared: with the addition of Babaçu industrial oil (MOI) and with addition of artisanal Babaçu oil (MOA) and made the physical - chemical characterization analyzes. The almonds presented the values of carbohydrates (43.42%), proteins (11.66%) and lipids (32.35%). In the oils, saturated fatty acids were found, with lauric (52.61%), myristic (16.79%) and oleic (13.83%) being the most prominent. In the physical - chemical characterization of the mayonnaise, significant differences were found in the results of carbohydrates, lipids and acidity. But the acidity of the AMM is the only one that is outside the standard limits, which are of 2.3% to 3.0% according to the current legislation, being possible an oxidation of the fatty acids. In this way, it can be concluded that mayonnaise made with Babaçu coconut oil may be a differentiated form of ingestion of this type of fatty acid.