Making cereal bars with bocaiuva

The bocaiuva, Acrocomia aculeata (Jacq.) Lodd. ex Mart., is a common and economically important palm species found in the state of Mato Grosso do Sul. In this study, the drying curves of the kernel, the pulp in natura and the osmotically pre-dehydrated bocaiuva fruit at temperatures of 60 °C and 70 °C were determined. Classical mathematical models (Fick, exponential, Page, Henderson and Pabis, exponential with two terms and Wangh and Singh) were used to adjust the kinetics. The experimental data was analysed using non-linear regression. The physical, chemical and nutritional characteristics of the bocaiuva fruit were also analysed, as well as making a food product with the pulp and kernels of this species.The fruits of the bocaiuva can be alternative sources of nutrients, and their use can help to bring out a different flavour and appearance, adding value to the use of native fruits in the formulation of new products.

Autorentext

Studium der Lebensmitteltechnik (UNICENTRO, 2004), Master in Lebensmittelwissenschaft und -technologie (UFG, 2008) und Promotion in Gesundheit und Entwicklung in der Region Centro-Oeste (ufms, 2013). Seit 2011 Dozentin am Instituto Federal de Mato Grosso do Sul, Campus Coxim. Sie ist in der Entwicklung neuer Produkte sowie einheimischer und exotischer Früchte tätig.