Aproveitamento da Casca do Fruto de Tucumã (Astrocaryum aculeatum) para a Produção de Biscoito

Abstract

The Amazon region, because of its high floristic diversity, is recognized as having a high ecological and economic potential. Within this diversity, the Astrocaryum aculeatum, popularly known as tucumã, widely used in the Central Amazon for human consumption in the most diverse types of regional dishes, stands out. In this context, the present study had as objective to realize the technological use of tucumã residue (Astrocaryum aculeatum) for the production of biscuit. The methodology of the work was the evaluation of the level of acceptance of the biscuit by the population, as well as the physical-chemical and microbiological characteristics of the food. The study was conducted in the city of Manaus, where a hedonic scale questionnaire of 9 points was applied to evaluate the level of acceptance of the biscuit at a private university in Manaus, as well as the intention to purchase the product. Moisture, ash, fiber and protein contents were determined according to the methodology described by the Adolpho Lutz Institute and were carried out in the INPA laboratory and the microbiological analyzes were carried out by a laboratory of bromatological analyzes. The results of the physical chemical analysis obtained good results in fibers (13.43g). In the sensorial analysis of the tucumã shell biscuit, it was observed that it was well accepted, since the percentage of the judges' answers was in a higher frequency in the hedonic scale of 7, 8 and 9, referring to moderately liked, liked very much and I enjoyed it very much, respectively. The microbiological analysis resulted in compliance with the standards required for consumption. It was concluded that, in view of the results, a viable and low-cost option for complementing and / or supplementing the diet of low-income populations is possible, in addition to contributing positively to the reduction of environmental pollution.