Abstract
Aims: The objective was to evaluate different formulations of tucum ( Astrocaryum aculeatum ) paste about the nutritional value, sensory characteristics and acceptability. Study Design: Physicochemical analysis; sensorial evaluation; analysis of variance and Tukey test ( p≤0.05 ). Place and Duration of Study: The ripe fruits of tucum (under the condition of mixed progeny) were purchased in markets in Manaus, Amazonas, Brazil. The experiment was carried out in the Department of Food Technology of the National Institute of Amazonian Research - INPA between Original Research Article
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