01622nam a2200241 a 450000100080000000500110000800800410001910000230006024501800008326001830026330000200044652007000046665000210116665000250118765000140121265000120122665300230123865300230126165300290128470000170131370000300133070000200136018650052023-11-06       2010    bl uuuu     u00u1 u    #d1 aSOUZA, J. M. L. de  aSensory evaluation and cooking properties of macaroni at basis of brazil nut (Bertholetia excelsa) and peach palm fruit (Bactris gasipaes, Kunt) 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 Brazil nut tree, Bertholletia excelsa HBK, is explored throughout the Amazon region and its main characteristic is high content of lipids and proteins, they consist of sulfur amino acids of high biological value. The peach palm, Bactris gasipases, Kunth, is a native palm to the same region, that is grown for heart-of-palm extraction. Their fruits are mostly protein, vitamin A and fiber. The way of adding commercial value from co-products to Brazil nut processing is flour productian. That way the Brazil nut flour, for its high nutritional value and pleasant taste was used in macaroni production, along with peach palm fruit flour to improve the nutritianal properties of final product.  aBactris Gasipaes  aBertholletia Excelsa  aMacarrão  aPupunha  aAnálise sensorial  aCastanha-do-brasil  aPropriedades culinárias1 aPINTO, V. Z.1 aOLIVEIRA JUNIOR, P. G. de1 aSOUZA, E. L. de