Orbignya phalerata Mart. has great socio-economic value, originating various products and by-products; however, there are few studies about obtaining food products from of this raw material. In face of that reality, this study aimed to obtain powder extract from press cake of the babassu nut kernel, and to verify the influence of varying concentrations of Maltogill®10 and drying temperature on process yield through a factorial design, as well as to characterize the final product. Babassu nut used for pressing and acquisition of residual press cake and extract. Spray dryer was used to obtain the powder extract, which adopted a rotating central composite design (RCCD with 11 trials). The final product was characterized by analyses of moisture, solubility, hygroscopicity, water activity and bulk density. The experimental design showed significant influence (p ? 0.05) for the variables inlet temperature in the linear and quadratic models, focusing only on the linear term and the interaction between them, the model adjusted in planning was considered predictive; the best productivity obtained (80.37%), was for the temperature of 95°C with encapsulating agent of 18%. With respect to the powder product analysis, low moisture values, hygroscopicity, and density were observed, as solubility and water activity within the recommended parameters.
The demand for products made from food waste has been growing in recent years. In this sense, this study aimed to develop and evaluate cookies made with powdered extract from the residual babassu almond cake. Three biscuit formulations were prepared with different concentrations of powdered extract (F1-5%, F2-15%, F3-25%). It was found that the protein content of cookies varied between 2.75% - 2.99% and that of lipids between 26.12% -26.89%, in addition, they are within the microbiological standards established by the legislation. Among the sensorially tested formulations, F3 was characterized as the sweetest by the trained panel. On the other hand, the affective test pointed out the formulation F2 as being the most accepted by the tasters, with an acceptance rate of 80.86%. Therefore, the preparation of biscuits from a powdered extract from the residual babassu coconut almonds pie is an alternative to add value to this co-product with commercial potential. ; La demanda de productos elaborados a partir de residuos de alimentos ha ido creciendo en los últimos años. En este sentido, este estudio tenía como objetivo desarrollar y evaluar las galletas hechas con extracto en polvo de la torta de almendras babassu residual. Se prepararon tres formulaciones de galletas con diferentes concentraciones de extracto en polvo (F1-5%, F2-15%, F3- 25%). Se comprobó que el contenido de proteínas de las galletas variaba entre el 2,75% y el 2,99% y el de lípidos entre el 26,12% y el 26,89%, además, están dentro de las normas microbiológicas establecidas por la legislación. Entre las formulaciones probadas sensorialmente, el F3 fue caracterizado como el más dulce por el panel entrenado. Por otra parte, la prueba afectiva indicó que la formulación F2 era la más aceptada por los catadores, con una tasa de aceptación del 80,86%. Por lo tanto, la preparación de galletas a partir del extracto en polvo de la torta residual de almendras de coco babassu constituye una alternativa para añadir valor a este coproducto con potencial de comercialización. ; A demanda por produtos elaborados a partir do aproveitamento de resíduos alimentares vem crescendo nos últimos anos. Neste sentido, esse estudo objetivou desenvolver e avaliar biscoitos elaborados com extrato em pó proveniente da torta residual de amêndoas de babaçu. Foram elaboradas três formulações de biscoitos com diferentes concentrações de extrato em pó (F1-5%, F2-15%, F3- 25%). Verificou-se que o conteúdo de proteínas dos biscoitos variou entre 2,75%- 2,99% e o de lipídeos entre 26,12%-26,89%, além disso, encontram-se dentro dos padrões microbiológicos estabelecidos pela legislação. Entre as formulações testadas sensorialmente, a F3 foi caracterizada, como a mais doce pelo painel treinado. Por outro lado, o teste afetivo apontou a formulação F2 como sendo a mais aceita pelos provadores, com índice de aceitação de 80,86%. Portanto a elaboração de biscoitos a partir do extrato em pó proveniente da torta residual de amêndoas de coco babaçu consiste em uma alternativa de agregação de valor a este coproduto com potencial de comercialização.
Biofuel production has been widely debated in Brazil and in 2014 was created the National Program for Production and Use of Biodiesel (NPPB). This program encouraging a greater share of renewable energies in the Brazilian energy matrix, aiming to implement sustainably , technical , and economic , production and use of biodiesel, with a focus on social inclusion and regional development by generating employment and income . On the national scene, the State of Tocantins is distinguished by having a wide availability of land and has good prospects because of logistical deployment of new modes of transportation. Family farming is considered the major driver of agribusiness with approximately 45000 farms. In this context, this paper aims to demonstrate the factors that contribute to the scenario of biodiesel production in the state of Tocantins.
