PO 235. PRODUCTION AND CHARACTERIZATION OF FUNCTIONAL FLOURS FROM PALM (Opuntia ficus indica L. MILLER) AND BURITI (Mauritia vinifera)
- Federal University Of Bahia, Vitória da Conquista, Brazil
- State University of the Southwest of Bahia, Itapetinga, Brazil
- Federal University of the Recôncavo of Bahia, Feira de Santana, Brazil
- Federal Institute of Bahia, Vitória da Conquista, Brazil
Tiempo estimado de lectura: 2 min (259 palabras)
(Esta estimación no incluye el texto de las tablas, figuras y referencias)
Abstract
PO 235. PRODUCTION AND CHARACTERIZATION OF FUNCTIONAL FLOURS FROM PALM (Opuntia ficus indica L. MILLER) AND BURITI (Mauritia vinifera)
Background and objective. Drying is a low-cost process which makes it possible to increase shelf life and food safety, as well as facilitating transportation and storage. The present work proposed to develop and characterize flours based on the fruits of Buriti and on palm cladodes. The Buriti fruits were harvested and pulped, and the palm cladodes were collected at 30 days, being properly packed until processing.
Methods. For the manufacture of flours, the materials were subjected to drying in a circulation air renewal oven at 60±5°C, for about 23.5 hours (Buriti) and 60±5ºC, for 48 hours (palm). After drying, the samples were crushed in a blender and packed in polyethylene recipients covered with aluminum foil, under freezing. Physical-chemical characterization, bioactive content and mineral content were carried out.
Results. The result obtained, expressed as mean and standard deviation, for Buriti and palm flour, respectively, are moisture (%) 5.85±0.11 and 7.81±0.24; ashes (%) 27.54±0.29 and 17.80±0.21; pH 3.45±0.02 and 5.95±0.02; titratable acidity (g. citric acid.100 g-1) 0.97±0.01 and 1.37±0.01; total carbohydrates (%) 50.76±11.88 and 65.40±10.50; proteins (%) 5.87±1.04 and 7.89±0.15; lipids (%) 9.71±0.52 and 1.11±0.03; carotenoids total (mg.100g-1) 3.28±0.05 and 2.29±0.01; total chlorophyll (mg.100g-1) 1.42±0.52 and 29.74±1.08; total anthocyanins (mg.100g-1) 1.00±0.04 and 6.38±0.27; yellow flavonoids (mg.100g-1) 0.27±0.02 and 2.46±0.42; zinc (mg.100g-1) 2.07±0,86 and 3.71±0,18; iron (mg.100g-1) 23.24±5.05 and 10.35±1.00; potassium (mg.100g-1) 310.51±53.00 and 2,449.25±178.04; sodium (mg.100g-1) 80.86± 22.20 and 59.77±2.38.
Conclusion. The preparation of flours with the pulp of Buriti and palm cladodes proved to be viable and gave rise to products with functional characteristics, rich in zinc, iron, potassium, carotenoids, and vitamin C. Their compositions indicate potential use in the enrichment of breads, cakes, cookies, and other foods that can contribute to health promotion.
Keywords: functional foods, flour, buriti, palm.
