Abstract
Abstract The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the cereal was processed in a ZKS-30 co-rotational twin-screw extruder (Werner and Pfleiderer), followed by its physicochemical, technological and microbiological characterization. The technological analysis revealed higher expansion and lower hardness as well as adequate lightness and water-absorption and water-solubility indices of the breakfast cereal at low moisture and intermediate peach palm flour contents. Moreover, 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipids, 85.94% carbohydrates, 3.11% fiber and 246 RE of total carotenoids were found in the physicochemical analysis, and the microbiological parameters were in accordance with the Brazilian legislation (Resolution RDC 12/01). These results show that extruded corn breakfast cereal partially substituted with peach palm flour is an alternative product with good characteristics and market potential. The most recommended operational conditions to obtain products with good technological characteristics were a peach palm flour concentration of 25% and feed moisture of 16.2%.
Highlights
The genus Bactris constitutes one of the most diversified palm groups in the New World, encompassing around 92 species, and its greatest diversity is found in the Amazon Basin, where at least 30 species are known to occur
The following raw materials were used in this study: corn flour, provided by Mina Mercantil (Guaíra, SP, Brazil); and peach palm flour processed with utilization of the whole fruit
The peach palm flour was obtained by dehydration at 60 °C/48h and yours content evaluated in the Laboratory of Physical Chemistry of Food (LFQA) – INPA, (Manaus, AM, Brazil)
Summary
The genus Bactris constitutes one of the most diversified palm groups in the New World, encompassing around 92 species, and its greatest diversity is found in the Amazon Basin, where at least 30 species are known to occur. The peach palm tree (Bactris gasipaes, Kunth), from the palm family, is a multi-stem plant native to the wet tropics of the Amazon It produces edible fruits, the flavor of which is highly appreciated in the region, and is definitely integrated into the eating habits of the Amazonian population (Nazário et al, 2017). The consumption of breakfast cereals has increased considerably in recent years because products that are quickly prepared are in demand due to the lack of time characteristic of modern life (Bolanho et al, 2014). These products can be produced through thermoplastic extrusion. Received 04 Feb., 2019 Accepted 23 July, 2019 1 Programa de Pós-graduação em Ciência dos Alimentos, Universidade Federal do Amazonas – UFAM, Manaus, AM, Brasil 2 Instituto de Ciência e Tecnologia, Universidade Federal do Vale Jequitinhonha e Mucuri – UFVJM, Diamantina, MG, Brasil 3 Coordenação de Sociedade Ambiente e Saúde – COSAS, Laboratório de Fisico-química de Alimentos – LFQA, Instituto Nacional de Pesquisas na Amazônia – INPA, Manaus, AM, Brasil 4 Departamento de Tecnologia de Alimentos, Escola de Engenharia de Alimentos, Universidade de Campinas – UNICAMP, Campinas, SP, Brasil
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