Characterization of the flour from the Babassu kernel (Orbignya sp) - Rodrigues do Nascimento, Jessyane
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Babassu is a rich source of natural resources and presents high potential for specific studies of by-products, especially those of food application, which may open space for valorisation and industrialisation of babassu derivatives, generating income and development of social technology. Considering the several potentialities of babassu, the almond can achieve a prominent place, by being incorporated into the Brazilian population's daily food routine in the form of new and more nutritious food products, in face of the wastefulness that the almond waste is currently being used. The…mehr

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Produktbeschreibung
Babassu is a rich source of natural resources and presents high potential for specific studies of by-products, especially those of food application, which may open space for valorisation and industrialisation of babassu derivatives, generating income and development of social technology. Considering the several potentialities of babassu, the almond can achieve a prominent place, by being incorporated into the Brazilian population's daily food routine in the form of new and more nutritious food products, in face of the wastefulness that the almond waste is currently being used. The physicochemical and functional properties of the almond flour can facilitate the processing and provide information about the development and performance of a new product.
Autorenporträt
Étudiante en master de chimie analytique à l'université fédérale du Maranhão (UFMA) et diplômée en chimie de l'institut fédéral des sciences de l'éducation et de la technologie du Maranhão (IFMA).