Potencial nutricional e tecnológico de amêndoa de juá.

Abstract

The juazeiro is an endemic tree of the caatinga, being widely distributed throughout northeastern Brazil. Its fruits are known for their use in the treatment of skin problems, gastrites, flu, the manufacture of oral antiseptics, toothpaste, shampoos, as well as being highly esteemed by children and adults, as it alleviates hunger and thirst in periods of drought. However, the potential of this species as a source of important nutrients for the human diet is still little known. Therefore, in this research, the objective was to evaluate the technological and nutritional potential of almonds from juá. The kinetics of drying of the almonds were studied at temperatures of 60, 70 and 80 °C and air velocity of 1.0 and 1.5 m/s. The obtained data were adjusted by the mathematical models of Two Terms, Henderson & Pabis, Logarithmic, Logistic, Page and Thompson. The Two Terms model demonstrated a better representation of the experimental data for the three temperatures and two speeds of the drying air used. The almond meal of the juá seed was processed for the preparation of cookies by drying in a convective dryer at a temperature of 70 °C and a drying air velocity of 1.5 m/s. It was evaluated the centesimal composition of the flour and the almonds in natura, the results obtained demonstrated that the nutritional composition of the almond flour was preserved even after drying. The contents of total phenolic compounds, total flavonoids and anthocyanins of the obtained flour were determined, indicating that the flour can be used as sources of bioactive antioxidant compounds. The apparent specific mass, compacted specific mass and the Hausner Factor and Carr Index of the almond flour were determined. The values obtained showed that the almond meal of the juá seed had no problems of fluidity and has easy reconstitution. Moisture adsorption isotherms of the juá seed kernel were determined at temperatures of 20, 30, 40 °C; the GAB model resulted in the best adjustment to the moisture adsorption isotherm at all temperatures studied. The toxicity of juá kernel almond was evaluated, the results obtained showed that the almond was considered non-toxic because it presented values of DL 50 above 1000 μg/mL. Three biscuit formulations were prepared: one with addition of 0% of the almond flour of the juá seed (Control), and the others with 2 and 4%, respectively; in substitution to the wheat bran of the control formulation. The biscuits had low values of moisture and water activity, the addition of the almond flour of the juá seed caused an increase in the contents of lipids and proteins of the biscuits formulated with 2 and 4%.