Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing
Beatriz C. BOLANHOEliane D.G. DANESIAdelaide P. BELÉIA
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2013 Volume 19 Issue 6 Pages 1061-1069


The peach palm cultivated for the industrial canning of heart-of-palm has different portions whose utilization can be maximized. The aim of this work was to evaluate the composition and structure of all portions of peach palm rod and to investigate the possible utilization of the by-products for flours processing. The central edible portion had the highest content of protein, fat, starch and the lowest level of dietary fiber. The highest content of oxalic acid was found in the shell. The tissue is formed by fibrous elements, xylem and phloem vessels, amiloplasts and calcium oxalates in druses and raphides. Although the oxidative enzymes of by-products were inactivated during drying at 90°C for 36 h, the color parameter indicated that the flours should be dried at 60°C. The median sheath flour had a lower content of oxalic acid and tannins than the stem flour, but similar content of phytic acid.

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© 2013 by Japanese Society for Food Science and Technology
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