Making cereal bars with bocaiuva - Munhoz, Cláudia Leite
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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…mehr

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Produktbeschreibung
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.
Autorenporträt
She has a degree in Food Engineering (UNICENTRO, 2004), a master's degree in Food Science and Technology (UFG, 2008) and a PhD in Health and Development in the Centre-West Region (UFMS, 2013). She has been a lecturer at the Federal Institute of Mato Grosso do Sul, Coxim campus, since 2011. She works on the development of new products and native and exotic fruits.