Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil.
Laboratory of Extraction, Applied Thermodynamics and Equilibrium - EXTRAE, School of Food Engineering, University of Campinas, 80 Monteriro Lobato Street, 13083-062 Campinas, Brazil.
Food Chem. 2019 Apr 25;278:208-215. doi: 10.1016/j.foodchem.2018.11.016. Epub 2018 Nov 2.
Considering their diversity, this work evaluated physical properties of Amazonian fats/oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their nutritional and technological aspects. Patawa, pracaxi, and Brazil nut oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a nutritional standpoint. This work shows that these fats, oils and their blends may be suitable for developing new products in the food industry.
考虑到它们的多样性，本工作评估了亚马逊地区脂肪/油（库鲁玛鲁、图库马果仁、bacuri、巴西棕榈、patawa 和巴西坚果）的物理性质。测定了固体脂肪含量 (SFC) 曲线和结晶/熔化曲线。我们还探索了将这些脂质组合成混合物以改善其营养和技术方面的可能性。patawa、巴西棕榈和巴西坚果油含有高水平的单不饱和和多不饱和脂肪酸，具有低致动脉粥样硬化指数（0.10 和 0.18；0.23 和 0.70；0.20 和 0.42）和低血栓形成指数。SFC 曲线表明，murumuru 脂肪可用作可可脂替代品，而 bacuri 脂肪有望成为氢化油在起酥油和涂抹酱配方中的替代品。从营养角度来看，混合物扩大了脂肪的熔化范围并丰富了它们的脂肪酸组成。这项工作表明，这些脂肪、油及其混合物可能适合开发食品工业中的新产品。
