Desenvolvimento de panetone à base de farinha de pupunha (Bactris gasipaes Kunth)

Currently it has been growing the individuals´ concern about the health and life’s quality. However, with the rush of modern life and lack of time, people highly value the foodservice, quick and easy to prepare, predominantly an inordinate consumption of refi ned products rich in saturated fats and low in nutrients. This study aimed to develop a fruitcake with the addition of peach palm fl our (PF), sensory acceptable, and analyze their chemical composition and stability. The fl our used in the survey was processed at the Nutrition Laboratory of the National Institute for Amazon Research. Initially an experiment was conducted to determine the percentage of wheat fl our to be replaced by peach palm fl our, being chosen the formulation with 25% PF. After issuing panettone it was analyzed physicochemical, chemical, sensory and microbiological properties. The panettone pupunha presented in its chemical composition, good levels of protein (7.78%), lipids (12.5%) and carotenoids (retinol equivalents/100g, activity 4.16). The fi nal product had good acceptability, and all consumers expressed positive intention of purchasing the product if it will be launched. Microbiological analysis showed that the product was stable for 90 days. Thus one can say that it is possible to produce panettone by replacing 25% wheat fl our by peach palm fl our, adding nutritional value to the product without signs of rejection by consumers