Characterization of Grugru Palm Pulp for Food Applications

Studies are needed to know the grugru palm (Acrocomia aculeata) potential for food industry. This study aimed to characterize physicochemical quality and minerals in the mesocarp (pulp) of grugru palm. Grugru palm fruits from NE Brazil production area were collected and analyzed. The determinations included: respiratory rate, sugars, soluble solids, pH, titratable acidity, humidity, water activity (aw), ashes, protein, lipids, total phenolics, total carotenoids, vitamin C, color and minerals. The fruit respiration rate was 74.45 mL CO2 kg -1 h -1 . High levels were found for sugars, soluble solids, pH, aw, lipids and carotenoids; however, the pulp showed low acidity, moisture and ashes. The values found for lipids, minerals and vitamin C are equivalent to those observed in the literature. The grugru palm fruit has a high rate of respiration, which turns necessary the use of conservation techniques and methods. The grugru palm fruit pulp shows physical quality parameters attractive to the consumer, physicochemical quality and nutritive composition which can be considered for food ingredients and alternative source of ingredient for supplementation of diet food for needy population.