Peach palm flour (Bactris gasipae KUNTH): potential application in the food industry

Abstract Peach palm flours prepared from the landraces microcarpa (MIF), mesocarpa (MEF), and macrocarpa (MAF) were assessed for their functional and morphological characteristics. The flours had moisture contents in accordance with the current legislation, considerable lipid (≥3.95%) and carbohydrate (≥66.68%) contents, and potential as an energy source (≥300 kcal/100 g). MEF and MAF can be considered rich in dietary fibers since their fiber contents were above 6 g/100 g, which contributes to the nutritional enrichment of products prepared with those flours. The assessment of the technological properties, WAC (≥255%) and OAC (≥65%) showed the peach palm flours can be used as raw material in different products such as breads, cakes, meat products, and breaded foods, thus adding energy, nutritional, and economic value. It is worth pointing out that peach palm is gluten free, hence it is an option for the development of new products targeted at consumers with celiac disease.摘要：本研究针对由地方品种小果桃棕榈（microcarpa, MIF）、中果桃棕榈（mesocarpa, MEF）及大果桃棕榈（macrocarpa, MAF）制备的桃棕榈粉，开展了功能特性与形态学特征的评价分析。该类桃棕榈粉的水分含量符合现行法规要求，粗脂肪含量≥3.95%、碳水化合物含量≥66.68%，能量值≥300 kcal/100g，具备作为能量来源的潜力。MEF与MAF的膳食纤维含量均超过6 g/100g，可被认定为膳食纤维丰富的原料，能够为以其为原料制备的食品提升营养价值。通过对其工艺特性——吸水能力（Water Absorption Capacity, WAC）≥255%、吸油能力（Oil Absorption Capacity, OAC）≥65%——的评价可知，桃棕榈粉可作为原料应用于面包、蛋糕、肉制品及裹粉食品等多款产品中，进而为产品赋予能量、营养与经济附加值。值得注意的是，桃棕榈粉不含麸质，因此可作为开发针对乳糜泻患者的新型食品的优质选择。