Sapucaia nut (Lecythis pisonis Cambess.) flour as a new industrial ingredient: Physicochemical, thermal, and functional properties
2018
Teixeira, Gerson Lopes | Ávila, Suelen | Hornung, Polyanna Silveira | Barbi, Rafaela Cristina Turola | Ribani, Rosemary Hoffmann
The aim of this work was to investigate the physicochemical, thermal, and functional properties of partially defatted sapucaia nut (Lecythis pisonis Cambess.) flours (PDSF) degreased by subcritical propane (20–60 °C; 20–100 bar) and supercritical CO2 + ethanol (1:1 w/w) as co-solvent (60 °C; 200 bar) in comparison to the PDSF obtained through Soxhlet extraction with petroleum ether. Under the conditions studied herein, compressed propane has a minor effect on the granules' morphology (average particle size between 22 and 32 μm) or in the physicochemical characteristics of the PDSF. It caused a minimum impact on the nutritional profile of the samples; unlike, the thermogravimetric analysis revealed that there is an influence on the thermal stability of the PDSF. Functional characteristics, such as emulsifying (8–20 m2/g), foam (6–12%), and high water (0.35–1.38 g/g flour) and oil (0.72–1.57 g/g flour) absorption capacity, were observed in PDSF. Defatted flours were found to be effective in the production of emulsions with structures that showed micrometric-sized droplets (up to 85% droplet size <15.0 μm) with alleged stability. PDSF is a source of proteins (31–49%) and carbohydrates (17–31%), thus it can be used as an ingredient to produce foodstuff in bakery and confectionery aiming to increase their nutritional value and functional properties.
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