Identification of bioactive compounds, morphology, and nutritional composition of bacupari (Garcinia brasiliensis (Mart)) pulp powder in two stages of maturation - A short communication.

In view of the low exploitation Garcinia brasiliensis and its richness in bioactive compounds, this article is justified by the need to develop a product which adds value to this fruit. The objective was to develop bacupari pulp powder (BPP) in two stages of maturation and to evaluate its physicochemical, microstructural and bioactive properties. Data showed that BPP can be considered as a source of fiber (≅16 g.100-1/ P < 0.05), a result verified via scanning electron microscopy. The immature pulp can be considered as a source of protein, as it contains>6 g.100-1. Regarding the antioxidant content, it was found that the ABTS method showed the best result (2449 µmolTE/100 g/P > 0.05) and it was the first time that the bioactive compounds folic acid, trans-ferulic acid, and sinapic acid were identified in this fruit. Therefore, the use of the BPP form is an alternative for the consumption of this underexploited fruit.

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes / Influência da adição de farinha de pinhão sobre as propriedades reológicas, químicas e sensoriais de bolos sem glúten produzidos com farinha de arroz

ABSTRACT: Brazilian pine seeds (pinhão) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance.

RESUMO: O pinhão trata-se de uma semente sem glúten, produzida pelo pinheiro da espécie Araucaria angustifolia. Neste estudo, foram desenvolvidas misturas de bolo sem glúten, compostas por farinha de pinhão e farinha de arroz. As misturas de bolo foram produzidas conforme o modelo experimental Simplex Centroid, que definiu as proporções entre a farinha de arroz e a farinha de pinhão na variação de 50 a 100% e 0 a 50%, respectivamente. As misturas foram analisadas quanto à composição química, viscosidade aparente da pasta e distribuição de tamanho de partícula. Os bolos resultantes foram submetidos às análises de aceitação sensorial, textura volume específico e composição química. A farinha de pinhão demostrou ocorrência do pico de viscosidade ao aquecimento no valor de 1,761Pa.s contra 4,747Pa.s da amostra composta por 100% de farinha de arroz. A variação da firmeza dos bolos diminuiu com o aumento da porcentagem de farinha de pinhão. Em termos sensoriais, os bolos contendo entre 25 a 37,5% de farinha de pinhão apresentaram maior aceitação geral.