Physicochemical Characterization of Unripe and Ripe Chontaduro (Bactris gasipaes Kunth) Fruit Flours and Starches

Abstract

AbstractThe functional applications of chontaduro (Bactris gasipaes Kunth) flour and starches depend on its ripeness state. However, there are no reports of the physicochemical properties of chontaduro flours and starches nor their associated fatty acid profile. This research aimed to study the physicochemical properties of ripe/unripe chontaduro flours, isolated starches, and fats. Compared to unripe flour, ripe flour exhibited higher (p<0.05) protein (16.79%) but lower lipid content (‐25.72%). Minerals such as K, S, Ca, P, and Mg were the most abundant in the flours (0.025–0.030 g 100 g−1). Ripeness did not impact the morphology of the starch granules and its orthorhombic crystalline structure, but the cooking process partially damaged this structure, characteristic of A‐type starches. Ripe flour showed higher viscosity than unripe flour, while defatted flour did not exhibit increased peak viscosity due to fatty acid loss. There are no changes in the infrared spectra of the oil from unripe/ripe flour, but stearic, oleic, and palmitic acids were identified. The results suggested that chontaduro flour is an important source of minerals (mainly K, S, Ca, P, Mg, and Na), unsaturated fatty acids, and low‐viscosity starch, making it a suitable nutritious ingredient to supplement existing food line under functional terms.