Abstract
Buriti oil has an excellent nutritional profile. This study aimed at elaborating buriti-flavored oil for culinary purposes. Viscosity, fat acids, smoke point, carotenoids, color, and sensory analysis were carried out. Buriti oil showed viscosity similar to olive oil. Its fat acids demonstrated high level of 9-omega. A low smoke point was observed, suggesting this oil should not be heated on cooking. The high carotenoid content probably relates to the high value of parameter a*. Flavored buriti oils containing buriti (50 or 25%) and olive oil (50 or 75%), relish (2%), basil (2%), and rosemary (4%) were suggested for production and commercialization. This innovative product can be a way to have buriti oil in the population’s diets.
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