Stability of vacuum-packed peach palm (Bactris gasipaes Kunth) flours obtained by dehydration and freeze-drying during accelerated storage
DOI:
https://doi.org/10.31413/nat.v12i4.17755Palabras clave:
peach palm, flour, accelerated storage, peroxide valueResumen
This work aimed to evaluate the stability of vacuum-packed peach palm flours obtained by dehydration and freeze-drying during accelerated storage. For the elaboration of the flours, peach palm fruits (Bactris gasipaes Kunth var. gasipaes), harvested in the Eastern region of Ecuador were used. The in natura fruits were washed with running water and disinfected. Before treatment, the fruits were scalded and cooled in an ice-water bath. Then they were peeled, seeded and chopped. The dehydrated and lyophilized materials were pulverized in a blade mill and vibrated sieved for 10 min. Moisture content, ash, crude fiber, fat, carbohydrates, proteins and rheological parameters were determined for the flours. The flours were vacuum packed and stored at 30, 40 and 50 ºC. During accelerated storage, the peroxide value (POV) was determined. The results of this determination were subjected to linear regression analysis as a function of time. The parameters of the Arrhenius model (k and Ea) for the variation of the POV and the temperature acceleration factor (Q10) were also determined. The variation of the POV in both flours showed a similar behavior during accelerated storage, without there being, in general, differences (p ≤ 0.05) regarding the increase of the POV. This POV increase during accelerated storage was adjusted, in all cases, to a zero-order reaction and linear models were obtained to estimate the variation of this parameter for each combination of flour and temperature. The Q10 values for the POV variation ranged between 1.05 and 1.29, regardless of the type of flour.
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