Title:	Sensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) flours.
Authors:	SOUZA, J. M. L. de PINTO, V. Z. OLIVEIRA JUNIOR, P. G. de SOUZA, E. L. de
Affiliation:	JOANA MARIA LEITE DE SOUZA, CPAF-AC; Vania Zanella Pinto, Ufpel; Pedro Gomes de Oliveira Junior, Ufac; Eddie Leite de Souza, Ufac.
Date Issued:	2010
Citation:	In: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. Curitiba: UFPR, 2010.
Pages:	1 p.
Description:	The Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product.
Thesagro:	Bactris Gasipaes Bertholletia Excelsa Macarrão Pupunha
Keywords:	Castanha-do-brasil Análise sensorial Propriedades culinárias
Type of Material:	Resumo em anais e proceedings
Access:	openAccess
Appears in Collections:	Resumo em anais de congresso (CPAF-AC)