Título:	Development of food mass mix from brazil nut and peach palm fruit flours.
Autor:	SOUZA, J. M. L. de PINTO, V. Z. SOUZA, E. L. de ELIAS, M. C.
Afiliación:	JOANA MARIA LEITE DE SOUZA, CPAF-AC; Vania Zanella Pinto, Ufpel; Eddie Leite de Souza, Ufac; Moacir Cardoso Elias, Ufac.
Año:	2010
Referencia:	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.
Páginas:	1 p.
Descripción:	The forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The Brazil nut has a high fat amount (60% to 70%) and protein (15% to 20%). This content gives it lots of sulfur amino acids. The peach palm has considerable amounts of vitamin A (17.18 RE/g) is still high in fiber (2%). Seeking to utilize fruits potential, aimed at production and characterization of pasta mixed using ingredients Brazil nut, peach palm and wheat flour.
Thesagro:	Bactris Gasipaes Bertholletia Excelsa Massa Pupunha
Palabras clave:	Castanha-do-brasil Mistura de alimentos
Tipo de Material:	Resumo em anais e proceedings
Acceso:	openAccess
Aparece en las colecciones:	Resumo em anais de congresso (CPAF-AC)