Development and nutritional characterization of chips made with tucumã-do-Amazonas flour (Astrocaryum aculeatum): a healthy and sustainable alternative for food consumption
DOI:
https://doi.org/10.58951/fstoday.2025.006Keywords:
Functional foods, Sustainable development, Amazonian fruits, β-Carotene, Nutritional characterization, Alternative food productsAbstract
The fruit of Astrocaryum aculeatum, native to the Amazon, possesses high nutritional value and functional potential but remains underutilized in food product development. This study aimed to develop and nutritionally characterize chips made from A. aculeatum flour as a healthy and sustainable food alternative. The formulation involved mixing the flour with water, salt, and dehydrated seasonings, followed by oven drying to achieve a crispy texture. Proximate composition, pH, and β-carotene content were analyzed, with β-carotene quantified using high-performance liquid chromatography (HPLC). The chips contained 33.23% carbohydrates, 29.55% lipids, 24.28% moisture, 7.12% ash, 5.82% protein, and an energy value of 446 kcal. The slightly acidic pH (5.66) favors product preservation, and the high β-carotene content (20.1 mg/100 g) highlights the chips as an excellent source of vitamin A. These results highlight the potential of A. aculeatum chips as a functional food, promoting the sustainable use of Amazonian biodiversity and contributing to food security.
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Copyright (c) 2025 Vanessa de Souza Marinho, Ludmylla Negreiros do Nascimento, Bruna Ribeiro de Lima, Jaime Paiva Lopes Aguiar, Francisca das Chagas do Amaral Souza
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