POTENCIAL TECNOLÓGICO E FUNCIONAL DE BARRAS NUTRITIVAS À BASE DE CASTANHA-DO-BRASIL E AMÊNDOAS DE BARU

Abstract

The almonds and nuts intake can bring benefits to human health due to their bio actives compounds. In Brazil, Baru almonds and nuts are largely explored by communities through cooperatives. Yet, mostly of the production come from extraction activity, then these nuts and almonds offer income opportunity for communities around the biome where they are native. Since, the raw material employed in this study came from two different cooperatives, they highlighted the importance to incentive a way of sustainability for those communities. Then, with this approach it was aimed the nutritious bars development made from Brazil nuts and baru almonds where the product will allow the use of products that did not fit the commercial classification, reducing waste and generation of residues and environmental contamination. Good Manufacturing Practices were followed to produce bars with the addition of healthy ingredients and aiming to preserve the bioactive compounds from their raw material after processing until the consumption. Therefore, to evaluate the formulations potential it was performed physical and chemical analyses, evaluation of bioactive compounds, instrumental texture and sensory evaluation. Regarding the raw material, baru almonds had higher protein content than Brazil nuts 24.95 and 14.74 g 100 g-1, while Brazil nuts had more lipidic concentration reaching 59.36 g 100 g-1. Both Brazil nuts with brown skin and Baru almonds had similar values for total phenolic compounds; however, Brazil nuts with brown skin showed more total phenolic compounds than without the skin. The formulations could be classified as high mineral content. Regarding to instrumental texture the highest value for firmness was 217.9 N (C0:B100), while for adhesiveness it reached the lowest value (-23.62 N). Texture is an important parameter as in the sensory evaluation the main reasons for preference and acceptance where flavor, texture and color. Therefore, C25:75 could be the most suitable formulation to be produced as it had a good nutritional content balance and C25:B75 obtained more acceptance and preference in the sensory evaluation.