Estudo químico de alimentos formulados à base de palmito Bactris gasipaes H.B.K. (pupunha) desidratado

摘要

Utilization of the by-product of processing of Bactris gasipaes was studied using a commercial dehydration process (cream-soup) intended for school snacks. In order to assess its performance, chemical analyses for both the hearts of palm and the palm stipes were carried out. The chemical compositions of the palm stipes did not show higher nutrient yields in relation to the hearts of palm and neither there were differences in the per-cent, mineral or amino acid composition.