Physico-Chemical Characteristic of Macaúba

Technological Application and Sensory Evaluation

Abstract

The search for healthy products with nutritionally important technological characteristics comes against potential food source, such as macaúba showing the main nutrients lipids and fiber. The fruit is obtained from the palm macaúba (Achromia aculeata), rich in fiber, minerals, and carotenoid. In addition have fatty acids. This study aimed to develop an ice cream with partial and complete replacement of milk fat with the addition of dehydrated macaúba pulp flour (DMPF) and evaluate its physical and chemical characteristics, sensory and technological. The sorbet products were produced with addition of the DMPF ratio of 50% (F50) and 100% (F100) of milk fat cream suitable for formulation. The content of lipids and fibers obtained were 62.44±0.30 and 23.58%±0.06%, respectively. The predominant fatty acids are oleic (C18: 1-ω9) and 40.08% palmitic (C16: 0) with 7.16%, followed by linoleic acid (C 18: 2, ω6) at 4.56%, totaling the total of 13.56% of saturated fatty acids; 40.91% of monounsaturated and polyunsaturated 5.19%. The F50 formulation showed greater acceptability in sensory evaluation while the F100 showed excellent nutritional values. The ice cream had natural color "yellow" due to the presence of carotenoids, this is important, because not require the use of artificial colors.