APROVEITAMENTO DO ENDOCARPO DE PEQUI PARA DESENVOLVIMENTO TECNOLÓGICO DE PAÇOCA DOCE

Abstract

The objective of this study was to develop sweet peanuts with different pequi almond, concentration replacing peanuts, containing 0% (PA), 25% (P1), 50% (P2), 75% (P3) and 100% (P4). Peanuts were evaluated for proximal parameters (ash, moisture, crude protein, total lipids, carbohydrate), energy value, water activity, mineral determination, color parameters L *, a * and b *, instrumental texture profile (elasticity, hardness, chewability, cohesiveness and fracturability) and microbiological. Statistical analysis was performed using variance analysis (ANOVA) and Tukey test to determine differences between means. The results indicated that the peanut made with pequi almond had higher water activity, protein content, phosphorus, copper, manganese and zinc compared to sweet peanuts. Almond peanuts (P1, P2, P3 and P4) had the darkest color. Pequi almond peanuts had water activity of less than 0.6 so it can be considered microbiologically stable at room temperature, allowing the almond use for new products development. Pequi almond peanuts presented higher elasticity, chewability and cohesiveness. The peanut sweet showed no significant difference by Tukey test (p ≤ 0.05) in hardness in relation to formulations P1, P2, P3 and P4.