Technological properties of amazonian oils and fats and their applications in the food industry

卷:221

Bezerra, Carolina Vieira ; da Cruz Rodrigues, Antonio Manoel ; de Oliveira, Pedro Danilo ; da Silva, Dayala Albuquerque ; Meller da Silva, Luiza Helena

Fed Univ Para

关键词: Binary blends;    Physicochemical properties;    Amazonian matrices;   

DOI  :  10.1016/j.foodchem.2016.11.004

学科分类：食品科学和技术

【 摘 要 】

The application of lipids to food production is dependent on their physical, chemical, and nutritional properties. In this study, pracaxi oil, passion fruit oil, cupuassu fat, and palm stearin underwent physicochemical analyses and were combined at ratios of 40:60, 50:50, 60:40, and 70:30 to assess their potential applications in the food industry. Pracaxi oil, passion fruit oil, and cupuassu fat had interesting fatty acid profiles from a nutritional standpoint, displaying the lowest atherogenicity and thrombogenicity indices (0.02 and 0.14; 0.12 and 0.34; 0.16 and 0.65), respectively. Palm stearin had high thermal stability (7.23 h). The primary applications of the blends obtained in this study are in table and functional margarine, particularly the pracaxi-stearin and passion fruit-stearin 40:60 and 50:50, pracaxi-cupuassu 60:40 and 70:30, and passion fruit-cupuassu 40:60 blends. The results suggest new industrial applications, especially for pracaxi and passion fruit oils, which are commonly applied in the cosmetic industry. (C) 2016 Elsevier Ltd. All rights reserved.