Protein supplement obtained from almonds of bacuri fruit (Attalea phalerata Mart. Ex Spreng.): elaboration, nutritional characterization and sensory acceptability

• Fabiane La Flor Ziegler Sanches

  a:1:{s:5:"en_US";s:42:"Universidade Federal de Mato Grosso do Sul";}

  Author

• Rayan Semidei

  Author

• Flávio Conche da Cunha

  Author

• Roberta Serafim de Souza

  Author

• Maria Lígia Rodrigues Macedo

  Author

• Priscila Aiko Hiane

  Author

• Bruna Paola Murino Rafacho

  Author

Bacuri (Attalea phalerata Mart. Ex Spreng.) is a fruit belonging to Palmae family, found in Mato Grosso do Sul - Brazil with great nutritional potential. The objective of the present study was to perform processing, elaboration, nutritional analysis and sensorial acceptability test of protein supplement formulations with bacuri almonds aiming its use by vegetarian public and sportsmen. Bacuri almonds were processed to lyophilized flour of the protein isolate, and then mixed with other ingredients to produce two supplement formulations: F1 containing 70% bacuri lyophilized almond flour, and F2 containing 35% bacuri lyophilized almond flour and 35% commercial supplement. Nutritional composition analysis, amino acid determination and sensory analysis were performed. Both supplements presented high protein content. F1 and F2 were significant different for energy, moisture, ashes, proteins and carbohydrates content. Amino acid profile was satisfactory for methionine, cysteine, phenylalanine and tyrosine for both. Sensory analysis showed acceptability indexes above the minimum limit of 70%, which is considered accepted. Thus, bacuri almond is an alternative ingredient in plant food supplements. However, its isolated use (F1) still needs further testing for sensory acceptability indices improvement.

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Copyright (c) 2020 Fabiane La Flor Ziegler Sanches, Rayan Semidei, Flávio Conche da Cunha, Roberta Serafim de Souza, Maria Lígia Rodrigues Macedo, Priscila Aiko Hiane, Bruna Paola Murino Rafacho

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