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Acta Amazonica
Print version ISSN 0044-5967On-line version ISSN 1809-4392
Acta Amaz. vol.18 no.1-2 Manaus Mar./June 1988
https://doi.org/10.1590/1809-43921988182008
AGRONOMIA
Composição do chocolate caseiro de amêndoas de cupuaçu (Theobroma grandiflorum (Willd ex Spreng) Schum)
1Pesquisadores do Instituto Nacional de Pesquisas da Amazônia - INPA, Manaus - AM.
Do cupuaçu, uma das mais promissoras e populares frutas da Amazônia, podem ser obtidos diversos produtos, entre os quais o chocolate. Apresenta se neste trabalho uma receita caseira de como fabricar tal produto, além da análise química dos seus componentes. Os dados obtidos confirmam que o chocolate de cupuaçu possui elevado teor de gordura e razoável quantidade de proteína.
Cupuaçu, one of the most popular and promising Amazonian fruits, can be transformed into several products, one of them chocolate, This publication presents a home recipe for cupuaçu chocolate and the analyses of its chemical components. The data obtaneid confirm that cupuaçu chocolate has a hight fat content, and a fairly good amount of protein.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License, which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
