Nutritional Value and Sensorial Attributes of Tucum Paste
Nathália S. Flor
National Institute of Amazonian Research, Agriculture in the Humid Tropics, Manaus, Amazonas, Brazil
Jerusa S. Andrade *
Departament of Food Technology, National Institute of Amazonian Research, Manaus, Amazonas, Brazil and University of Nilton Lins, Coordination of Health Sciences, Manaus, Amazonas, Brazil.
Sidney A. N. Ferreira
National Institute of Amazonian Research, Coordination of Biodiversity, Manaus, Amazonas, Brazil.
*Author to whom correspondence should be addressed.
Abstract
Aims: The objective was to evaluate different formulations of tucum (Astrocaryum aculeatum) paste about the nutritional value, sensory characteristics and acceptability.
Study Design: Physicochemical analysis; sensorial evaluation; analysis of variance and Tukey test (p≤0.05).
Place and Duration of Study: The ripe fruits of tucum (under the condition of mixed progeny) were purchased in markets in Manaus, Amazonas, Brazil. The experiment was carried out in the Department of Food Technology of the National Institute of Amazonian Research - INPA between March 2013 and June 2013.
Methodology: The sliced tucum (SP) was triturated (in a blender) with water (40% w/v) and the tucum paste (TP) was obtained. In the formulations were used tucum paste (TP), milk cream (MC) and curd cheese (CC) with quantities of 1:0:0, 1:1:1, and 2:1:1, respectively, and in half these formulations, dehydrated seasonings (salt, garlic, parsley and oregano) were added. Physicochemical (proximate composition, pH, acidity and total carotenoids) and sensory analyzes (preference test, characteristic profile, acceptability, and also purchase intention) were performed.
Results: Sliced tucum (SP) presented lipids (37.4%), carbohydrate (12.1%), dietary fiber (4.2%), protein (3.7%) and total carotenoids (7.4 mg%) as the principal constituents. The addition of dairy ingredients with TP decreased carbohydrate and increased lipid, protein and calories. The results of the characteristic profile and acceptability were not significantly influenced by seasonings. The pastes had high scores for appearance, color, consistency, taste and smell. The paste with equal quantities (1:1:1) of TP, MC and CC and seasoned was preferred, showed the highest scores for characteristic profile, reached 85% of acceptability, and thus, this formulation was chosen and suggested to tucum paste preparation.
Conclusion: From a nutritional standpoint, the lipids were the major constituents. The presence of seasoning and the use of equal amounts of tucum, milk cream and curd cheese was the best formulation and received the highest scores for the characteristic profile and acceptability. Thus, this formulation was chosen to the tucum paste.
Keywords: Astrocaryum aculeatum, paste formulation, dairy ingredients, seasonings, physicochemical analysis, sensorial evaluation