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Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products

2021Conference object Open access
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dc.contributor.authorSouza, Vitória Mayumi dos Santos
dc.contributor.authorDias, Maria Inês
dc.contributor.authorSteinmacher, Nádia Cristiane
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-26T10:16:31Z
dc.date.available2022-01-26T10:16:31Z
dc.date.issued2021
dc.description.abstractAttalea speciosa (Mart. ex Spreng – Babassu) is a palm tree of the botanical family Arecaceae found in Brazil. It is considered the largest native oil resource in the world and its production chain is one of the most representative in south America. The potentialities of babassu ranges from the use of the coconut, as its unfolding in all the primary fractions of the epicarp, mesocarp, endocarp, and almonds [1]. The babassu mesocarp represents about 20.4% of the fruit, being a by-product of the babassu oil extraction industry, with most of its application being for human nutrition. [2]. The flour produced from the mesocarp of babassu coconut presents a high content in carbohydrate (mostly fibers), which can modify the lipid profile and significantly decrease the blood glucose. Also, the high content in phytochemicals with biological activity increases the quality of babassu flour for food applications, meeting the increasing demand for healthier food products [3]. However, the studies of babassu mesocarp flour are very scarce or even non-existing, making this plant very appealing for the development of new foodstuffs that could be on the vanguard of the next generation of bakery products. Therefore, the present study aims to develop bakery products (bread and waffles) based on babassu mesocarp flour, further investigated for their physical parameters of color, texture, mass, and volume, as also their proximate composition (AOAC methods). Furthermore, the free sugars (HPLC-RI), fatty acids (GC-FID), organic acids (UPLC-DAD), tocopherols (HPLC - fluorescence) and phenolic compounds (HPLC-DAD/ESI (MS)) composition will also be assessed, followed by the antioxidant, hepatotoxic and antimicrobial potential of the hydroethanolic extracts. The valorization of this non-conventional food vegetable represents an important contribution from a cultural, economic, social and nutritional point of view for future consumers and producers. The introduction of babassu on a regular diet basis could lead to a diversification and improvement of nutritional quality considering the current agricultural system, where a small number of plants are produced for commercialization and consumption.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); the national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for L. Barros/M.I. Dias; to FEDER-Interreg España-Portugal programme (TRANSCoLAB 0612_TRANS_CO_LAB_2_P). To the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER-000042.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSouza, Vitória Mayumi dos Santos; Dias, Maria Inês; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Viability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery products. In 7th Portuguese Young Chemists Meeting. ISBN 978-989-8124-31-0pt_PT
dc.identifier.isbn978-989-8124-31-0
dc.identifier.urihttp://hdl.handle.net/10198/24912
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAttalea speciosa mart. ex sprengpt_PT
dc.subjectBakerypt_PT
dc.titleViability of Attalea speciosa mart. Ex spreng mesocarp flour for application in bakery productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.title7th Portuguese Young Chemists Meetingpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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