01360nam a2200229 a 450000100080000000500110000800800410001910000230006024501010008326001830018430000200036752005730038765000210096065000250098165000100100665000120101665300230102865300250105170000170107670000200109370000170111318650042023-11-06       2010    bl uuuu     u00u1 u    #d1 aSOUZA, J. M. L. de  aDevelopment of food mass mix from brazil nut and peach palm fruit flours.h[electronic resource]  aIn: CONGRESSO INTERNACIONAL DE BIOPROCESSOS NA INDÚSTRIA DE ALIMENTOS, 4.; ENCONTRO REGIONAL SUL DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 10., 2010, Curitiba. Curitiba: UFPRc2010  a1 p.c1 CD-ROM.  aThe forest Amazon offers a natural resources variety. Among the vegetal resources used, the Brazil nut, Bertollethia excelsa H.B.K and peach palm fruit (Bactris gasipaes, Kunth) are distinguished. The Brazil nut has a high fat amount (60% to 70%) and protein (15% to 20%). This content gives it lots of sulfur amino acids. The peach palm has considerable amounts of vitamin A (17.18 RE/g) is still high in fiber (2%). Seeking to utilize fruits potential, aimed at production and characterization of pasta mixed using ingredients Brazil nut, peach palm and wheat flour.  aBactris Gasipaes  aBertholletia Excelsa  aMassa  aPupunha  aCastanha-do-brasil  aMistura de alimentos1 aPINTO, V. Z.1 aSOUZA, E. L. de1 aELIAS, M. C.