Processing of Brazil-nut flour: characterization, thermal and morphological analysis

Food Science and Technology (Campinas)

Orquídea Vasconcelos Dos Santos²  Alessandra Santos Lopes¹  Glaucinéia Oliveira Azevedo¹  Ângela Chagas Santos¹ 

[1] ,Escola Superior da AmazôniaBelém,Brasil

关键词: Brazil nut;    thermal analysis;    morphological analysis;    castanha-do-Brasil;    análise térmica;    análise morfológica;   

DOI  :  10.1590/S0101-20612010000500040

来源: SciELO

【 摘 要 】

The Brazil nut (Bertholletia excelsea H. B. K.) is noteworthy for its high content of lipids and proteins of elevated biological value and these factors justify the need for further research and incentives for the manufacturing of new trade products. In the present study we sought new forms of technological use of these nuts by the food industry, through their processing as flour, with no alteration in its energy content. The results after its elaboration showed a product with high energy value (431.48 kcal.100 g-1), protein content of 45.92 g.100 g-1, and fiber of 17.14%. The thermal analyses indicate that the introduction of another protein component, such as soy protein isolate, does not alter the reactions or thermal behavior. On the other hand, morphological analyses revealed granular structures similar to the structure of globular proteins. It was observed that after processing to obtain the flour, the product maintains its protein-energy content, as well as its characteristics when subjected to high temperatures.

【 授权许可】

CC BY   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License