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Food Science and Technology (Campinas)
Print version ISSN 0101-2061On-line version ISSN 1678-457X
RABELO, Ana Maria da Silva; TORRES, Célia Lopes; GERALDINE, Robson Maia and SILVEIRA, Miriam Fontes Araujo. Extration, drying, and toasting of the pequi almond (Caryocar brasiliense Camb.). Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp.868-871. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612008000400016.
The Pequi (caryocar brasiliense Camb.) edible almond seed is little used. The aim of this study is to evaluate almond seeds of pequi supplied by the "Associação de Beneficiamento de Frutos do Cerrado" (Cerrado fruit supply association), located in the city of Damianópolis-GO. For the extration of the almond, a guillotine like equipment was used with the purpose of cutting the seed in half. The equipment was composed of a fixed blade placed in a wooden support, recovered with Polyvinyl chloride (PVC), and it presented satisfactory performance. For the almonds drying, the temperature of 70 ºC for 60 minutes was suggested since it allowed water activity of around 0,60 in shorter drying time. The almonds roasted at 130 °C for 15 and 30 minutes presented better sensorial characteristics, and proved not significantly different among themselves (P > 0,05) in the Friedman Test. In the time of 30 minutes, trends of better sensorial characteristics such as color and crunchiness of the final product were observed
Keywords : pequi almond; extraction; drying; toasting; sensorial analysis; activity of water.