Caracterização físico-química do oléo de coco babaçu industrial e artesanal e suas aplicações tecnológicas

Abstract

Babaçu (Orbignya speciosa) is a native species belonging to the palm family (Arecaceae), whose scientific studies on its use in the food industry are incipient. In this way, the objective was to study the physical and chemical characteristics of industrial and artisanal coconut oil from Babaçu and to evaluate its potential for the preparation of a mayonnaise. The handmade and industrial Babaçu coconut oils were analyzed for fatty acid profile, acidity index, saponification index, peroxide index, oxidative stability, viscosity and density. After the characterization of the lipid sources, two formulations of mayonnaise were elaborated: with the addition of industrial Babassu oil (MOI) and with the addition of artisanal Babassu oil (MOA) and made the analysis of their physical-chemical characterization. The oils presented a similar fatty acid profile, noting approximately 80% saturated, especially lauric (47.61%) and myristic (16.79%), and oleic (13.81%) and linoleic ( 3.85%). In the physicochemical characterization of the mayonnaise MOI and MOA, significant differences were found in the results of carbohydrates (35.06 and 32.19%), lipids (45.44 and 43.45%) and acidity (2.82 and 1, 87%), respectively. However, it was possible to obtain a quality product with significant amounts of protein, low caloric value and essential fatty acids, offering a new way of ingesting Babaçu coconut oil.