Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.

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dc.contributorROSEMAR ANTONIASSI, CTAA
dc.contributorPRISCILA COUTINHO MIRANDA, Instituto Federal de Educação, Ciência e Tecnologia Baiano – IF Baiano
dc.contributorGLEIZE FIAES FERREIRA, Universidade Federal do Recôncavo da Bahia – UFRB
dc.contributorTHAIS MARIA FERREIRA SOUZA VIEIRA, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo – USP
dc.contributorSIDINEA CORDEIRO DE FREITAS, CTAA
dc.contributorMARILIA IEDA DA S F MATSUURA, CNPMA.
dc.creatorANTONIASSI, R.
dc.creatorMIRANDA, P. C.
dc.creatorFERREIRA, G. F.
dc.creatorVIEIRA, T. M. F. S.
dc.creatorFREITAS, S. C. de
dc.creatorMATSUURA, M. I. da S. F.
dc.date2022-04-10T05:00:46Z
dc.date2022-04-10T05:00:46Z
dc.date2021-08-18
dc.date2022
dc.date.accessioned2026-06-30T23:10:25Z
dc.descriptionSyagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and ?5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.
dc.identifierFood Science and Technology, v. 42, e69720, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1133679
dc.identifierhttps://doi.org/10.1590/fst.69720
dc.identifier.urihttp://hdl.handle.net/123456789/375756
dc.languageeng
dc.rightsopenAccess
dc.subjectLauric oil
dc.subjectÓleo láurico
dc.subjectFibra dietética
dc.subjectEsteróis
dc.subjectZinco
dc.subjectMagnésio
dc.subjectTecnologia de Alimento
dc.subjectDietary fiber
dc.subjectZinc
dc.subjectMagnesium
dc.subjectSterols
dc.subjectFood technology
dc.titleNutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.
dc.typeArtigo de periódico

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