Desenvolvimento de doce de paçoca de amêndoa de pequi

Ciencia Rural

article

Núbia Francisca de Oliveira Prado¹  Rafaela Anunciação Siqueira¹  Rosana Maria Pereira Silva¹  Danusa Silva da Costa¹  Caroline Cagnin²  Geovana Rocha Plácido¹ 

[1] Instituto Federal Goiano;Universidade Estadual de Londrina

关键词: CaryocarbrasilienseCamb.;    minerals;    new products;    residue;    texture.;   

DOI  :  10.1590/0103-8478cr20220206

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The pequi has an almond with interesting chemical characteristics, such as considerable proportions of proteins and lipids that can be applied in several products aiming to use this agro-industrial residue. This research tookadvantage of the almond for the development of sweet paçoca with different concentrations of pequi almond, containing 0% (PA), 25% (P1), 50% (P2), 75% (P3), and 100% (P4) in place of peanuts. The paçocas were evaluated for proximate parameters and water activity, mineral content, color parameters, microbiological characteristics, and texture profile. The results for aw ranged from 0.48 to 0.52. In the proximate composition, it was observed that with the increase of the almond flour there was a difference in the ash, moisture, and protein contents. Due to the almond roasting process, the paçocas of pequi presented the darkest color. Pequi almond paçocas showed better protein value than peanut paçoca and higher levels of P and Mg. In addition, they present better elasticity, chewability, and cohesiveness.

【 授权许可】

Unknown