Dados do Trabalho

Título

NUTRITIONAL COMPARISON OF OVEN-DRIED VS. FREEZE-DRIED TUCUMÃ (Astrocaryum vulgare Mart.) PEEL FLOUR

Introdução

The increasing interest in natural foods with high antioxidant and bioactive potential has led researchers to explore various native Amazonian species. Tucumã fruits (Astrocaryum vulgare Mart.), with its high levels of unsaturated fatty acids and rich nutritional composition, has emerged as a significant contender. Notably, the fruit peel of tucumã fruit, an agricultural byproduct, is fiber-rich and boasts a vibrant orange color, making it a valuable ingredient for developing colorants, food additives, flours, and derived products such as cookies, and premium snacks. This study aimed to compare the nutritional profiles of tucumã peel flour dried by two different methods: oven-drying and freeze-drying.

Material e Métodos

The oven-drying conditions were 60ºC for 30 hours, while freeze-drying was conducted at -50ºC for 48 hours. Both flour were analyzed for moisture, ash, lipid, and protein content using AOAC Official Methods, and carbohydrate content was calculated by difference. The results were expressed on a dry weight basis.

Resultados e Discussão

Both oven-dried and freeze-dried tucumã peel flour were predominantly composed by carbohydrates (62.95% and 61.53%) and lipids (29.72% and 31.27%), respectively. The moisture content of the oven-dried flour (2.11%) was higher than that of freeze-dried flour (1.42%). The ash content (2.51% and 2.45%) and the protein content (4.82% and 4.74%) were closely similar in both flours. Overall, the achieved results agree with those described in the literature. The drying conditions differed significantly: oven-drying at 60ºC/30 hours versus freeze-drying at -50ºC/48 hours. However, the centesimal composition of both tucumã peel flour remained similar regardless of the drying method used.

Conclusão

This research's economic and developmental impact on the Amazonian community is significant, as it not only improves nutritional value and utility but also supports socioeconomic development. This approach benefits local producers and promotes the expanding use of nutrient-rich, bioactive food residues across various applications.