Processing of Brazil-nut flour: characterization, thermal and morphological analysis

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dc.creatorOrquídea Vasconcelos dos SANTOS
dc.creatorAlessandra Santos LOPES
dc.creatorGlaucinéia Oliveira AZEVEDO
dc.creatorÂngela Chagas SANTOS
dc.date2010
dc.date.accessioned2026-07-07T04:18:49Z
dc.descriptionThe Brazil nut (Bertholletia excelsea H. B. K.) is noteworthy for its high content of lipids and proteins of elevated biological value and these factors justify the need for further research and incentives for the manufacturing of new trade products. In the present study we sought new forms of technological use of these nuts by the food industry, through their processing as flour, with no alteration in its energy content. The results after its elaboration showed a product with high energy value (431.48 kcal.100 g–1), protein content of 45.92 g.100 g–1, and fiber of 17.14%. The thermal analyses indicate that the introduction of another protein component, such as soy protein isolate, does not alter the reactions or thermal behavior. On the other hand, morphological analyses revealed granular structures similar to the structure of globular proteins. It was observed that after processing to obtain the flour, the product maintains its protein-energy content, as well as its characteristics when subjected to high temperatures.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940103040
dc.identifier.urihttp://hdl.handle.net/123456789/457503
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.1 Vol.30
dc.subjectAgrociencias
dc.titleProcessing of Brazil-nut flour: characterization, thermal and morphological analysis
dc.typeartículo científico

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