Elaboração da farinha da amêndoa da castanhola (terminalia catappa linn) e avaliação da composição centesimal e das propriedades funcionais tecnológicas.

Abstract

This current work has the objective of elaborating the flour of the Tropical almond (Terminalia catappa Linn), according to analyzes of the centesimal composition and the technological functional properties. Two types of almond flour were prepared and classified in fresh flour and roasted flour. Chestnut fruits were collected from trees existing on campus I of the Federal University of Paraíba in João Pessoa and in other parts of the said city. The following parameters were evaluated: moisture, ashes, proteins, lipids, carbohydrates, caloric value, acidity, water activity; the functional properties of water absorption (AA), fat (AG), foaming capacity (EC) and emulsifying property (AE). For the components that were more distinguished in-nature flour, the results were 23.1% ± 0.23 of proteins, 55.3% ± 0.34 of lipids, 11% of carbohydrates. In the roasted flour the results were: 24.4% ± 0.22 of proteins, 58.8% ± 0.4 of lipids and 10.7% of carbohydrates. Both in relation to the centesimal composition and in relation to the functional properties, the two flours presented similar results of AA, AG, CE and AE. For in-nature flour the following results were obtained for such analyzes: AA 69.6% ± 0.5, AG 78.3% ± 0.9, AE 51.3% ± 0.5. For the roasted flour, the results were: AA 73.9% ± 0.5, AG 79.9% ± 0.9, AE 44.3% ± 0.5. Any of the two flours not had presented foaming capacity. From the results obtained, it is possible to consider the almond flour of the nuts a food of high energetic value, as well as of nutrients, with emphasis on proteins, lipids and carbohydrates, in quantities similar to the flours consumed in Brazil that come from other types of nuts. These data indicate a potential for nutritional utilization and technological application of the in-nature and toasted flours elaborated from the nut (Terminalia catappa Linn).