Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying

• Published in: Foods Vol. 12; no. 23; p. 4344
• Main Authors: Soares, Stephanie Dias, dos Santos, Orquídea Vasconcelos, da Conceição, Leyvison Rafael Vieira, Costi, Hilton Túlio, Silva Júnior, José Otávio Carrera, Nascimento, Francisco das Chagas Alves do, Pena, Rosinelson da Silva
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.12.2023
• Subjects: Albinism; albino; Aluminum; Amazon fruit; Ascorbic acid; Bactris gasipaes; Banded structure; Bioactive compounds; Biotechnology; Brazilian fruit; Carbohydrates; Carotenoids; Chemical composition; Chemical compounds; color; Colorimetry; Consumption; Cooking; Dietary fiber; Drying; electron microscopy; Flavonoids; Flour; Food; Food industry; Food preservation; Fruits; gelatinization; Granular materials; Lipid peroxidation; Lipids; Maillard reaction; nutritional composition; Organic compounds; Oxidation; peaches; Phenols; processing; proximate composition; Pulp; Scanning electron microscopy; Spectrum analysis; Starch; Starches; sugar content; technological properties; thermogravimetry; Type 2 diabetes; white peach palm; Brazil; Japan; Germany; Amazon fruit; Brazilian fruit; Arecaceae; white peach palm; processing; technological properties; nutritional composition
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12234344

This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product’s chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional–technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59–72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.