Development of candy “paçoca” from pequi almond

Prado, Núbia Francisca de Oliveira; Siqueira, Rafaela Anunciação; Silva, Rosana Maria Pereira; Costa, Danusa Silva da; Cagnin, Caroline; Plácido, Geovana Rocha

doi:10.1590/0103-8478cr20220206

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FOOD TECHNOLOGY • Cienc. Rural 53 (8) • 2023 • https://doi.org/10.1590/0103-8478cr20220206 copy

Development of candy “paçoca” from pequi almond

Desenvolvimento de doce de paçoca de amêndoa de pequi

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The pequi has an almond with interesting chemical characteristics, such as considerable proportions of proteins and lipids that can be applied in several products aiming to use this agro-industrial residue. This research tookadvantage of the almond for the development of sweet paçoca with different concentrations of pequi almond, containing 0% (PA), 25% (P1), 50% (P2), 75% (P3), and 100% (P4) in place of peanuts. The paçocas were evaluated for proximate parameters and water activity, mineral content, color parameters, microbiological characteristics, and texture profile. The results for aw ranged from 0.48 to 0.52. In the proximate composition, it was observed that with the increase of the almond flour there was a difference in the ash, moisture, and protein contents. Due to the almond roasting process, the paçocas of pequi presented the darkest color. Pequi almond paçocas showed better protein value than peanut paçoca and higher levels of P and Mg. In addition, they present better elasticity, chewability, and cohesiveness.

Key words:
CaryocarbrasilienseCamb.; minerals; new products; residue; texture.

Authorship

Núbia Francisca de Oliveira Prado

Departamento de Ciência de Alimentos, Instituto Federal Goiano (IF Goiano), 75901-970, Rio Verde, GO, Brasil.. Instituto Federal Goiano (IF Goiano)BrazilRio Verde, GO, BrazilDepartamento de Ciência de Alimentos, Instituto Federal Goiano (IF Goiano), 75901-970, Rio Verde, GO, Brasil..

https://orcid.org/0000-0002-1337-6627

Rafaela Anunciação Siqueira

https://orcid.org/0000-0002-4392-7629

Rosana Maria Pereira Silva

Danusa Silva da Costa

Caroline Cagnin

Departamento de Ciência dos Alimentos, Universidade Estadual de Londrina (UEL), Londrina, PR, Brasil.Universidade Estadual de Londrina (UEL)BrazilLondrina, PR, BrazilDepartamento de Ciência dos Alimentos, Universidade Estadual de Londrina (UEL), Londrina, PR, Brasil.

https://orcid.org/0000-0002-9961-2589

Geovana Rocha Plácido ^*E-mail: geovanarochaplacido@yahoo.com.br. *Corresponding author

https://orcid.org/0000-0002-3028-7191

E-mail: geovanarochaplacido@yahoo.com.br. ^*Corresponding author

Editors: Leandro Souza da Silva (0000-0002-1636-6643) Ivo Oliveira (0000-0002-0866-953X)

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analysis, or interpretation of the data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Tables

Tables (6)

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Table 1
Formulation of standard paçoca and paçocas with different concentrations of pequi almond.

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Table 2
Mean and standard deviation of the proximal composition and water activity of standard paçocas and paçocas with different concentrations of pequi almonds.

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Table 3
Results of microbiological evaluations of standard paçocas and paçocas with different concentrations of pequi almond.

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Table 4
Mean and standard deviation of the results of the minerals determined in the standard paçoca and paçocas with different concentrations of pequi almond.

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Table 5
Mean and standard deviation of the color parameters L^*, a^* and b^* determined in the standard paçoca and paçocas with different concentrations of pequi almond.

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Table 6
Mean and standard deviation of texture parameters of standard paçoca and paçocas with different concentrations of pequi almond.

Table 1 Formulation of standard paçoca and paçocas with different concentrations of pequi almond.

Ingredients (%)	0%	25%	50%	75%	100%
Peanut (g)	50	37.5	25	12.5	-
Pequi almond (g)	-	12.5	25	37.5	50
Sugar (g)	29	29	29	29	29
Cassava flour (g)	20	20	20	20	20
Salt (g)	1	1	1	1	1

Table 2 Mean and standard deviation of the proximal composition and water activity of standard paçocas and paçocas with different concentrations of pequi almonds.

Analysis	------------------------------------------------------Treatments---------------------------------------------------
	100%PA	25%P1	50%P2	75%P3	100%P4
Aw	0.48±0.01^c	0.42±0.01^e	0.47±0.01^d	0.49±0.01^b	0.52±0.01^a
Ash total (%)	1.76±0.03^e	1.88±0.10^d	2.32±0.01^c	2.63±0.10^b	2.88±0.02^a
Moisture (%)	2.89±2.01^d	3.15±0.37^c	3.15±0.60^c	3.35±1.44^b	3.39±0.36^a
Crude protein (%)	14.33±1.51^e	14.53±0.76^d	15.04±0.45^b	14.80±0.40^c	15.11±0.61^a
Total lipids (%)	38.40±0.99^c	45.23±0.12^a	45.19±0.11^b	32.36±0.12^e	36.01±0.51^d
Total carbohydrate (%)	42.61±0.01^b	35.21±0.03^d	34.31±0.05^e	46.86±0.07^a	42.60±0.07^c
Total energy value (kcal/100g)	573.36±0.01^c	606.03±0.10^a	604.07±1.03^b	537.88±0.69^e	554.98±2.56^d

^*Means followed by the same lowercase letter in each row did not differ significantly by Tukey's test at the 5% level.

Table 3 Results of microbiological evaluations of standard paçocas and paçocas with different concentrations of pequi almond.

Attributes	-----------------------------------------------------Treatments-------------------------------------------------------
	100%PA	25%P1	50%P2	75%P3	100%P4
Coliforms at 45°C (UFC/g)	<1x10¹ est.	<1x10¹ est.	<1x10¹ est.	<1x10¹ est.	<1x10¹ est.
Salmonella spp.	Absent/25g	Absent/25g	Absent/25g	Absent/25g	Absent/25g

Table 4 Mean and standard deviation of the results of the minerals determined in the standard paçoca and paçocas with different concentrations of pequi almond.

	-----------------------------------------------------------Treatments---------------------------------------------------------------------
	100%PA	25%P₁	50%P₂	75%P₃	100%P₄
P (%)	0.15±0.01^e	0.20±0.01^d	0.28±0.01^c	0.39±0.01^b	0.42±0.02^a
Ca (%)	0.10±0.01^ab	0.13±0.01^a	0.11±0.01^ab	0.11±0.01^ab	0.09±0.01^b
Mg (%)	0.04±0.01^bc	0.056±0.01^ab	0.063±0.01^a	0.036±0.01^bc	0.03±0.01^c
Cu (mg/Kg)	5.67±1.15^a	8.67±1.52^a	7.67±1.52^a	8.33±1.52^a	6.33±2.51^a
Fe (mg/Kg)	146.33±19.85^a	124.33±13.50^a	134.33±6.11^a	131.67±5.68^a	131.67±14.15^a
Mn (mg/Kg)	15.00±1.00^a	18.00±1.00^a	18.33±2.08^a	17.00±1.00^a	18.00±1.00^a
Zn (mg/Kg)	23.00±6.55^a	27.33±2.08^a	25.67±1.52^a	35.67±2.51^a	28.67±9.61^a
Na (mg/Kg)	2166.67±28.67^a	2083.33±76.37^a	2090.00±36.06^a	2260.00±121.66^a	2116.67±125.83^a

^*Means followed by the same lowercase letter in each row did not differ significantly by Tukey's test at the 5% level.

Table 5 Mean and standard deviation of the color parameters L^, a^ and b^* determined in the standard paçoca and paçocas with different concentrations of pequi almond.

Color parameters	------------------------------------------------------------Treatments---------------------------------------------------------------
	100%PA	25%P₁	50%P₂	75%P₃	100%P₄
L^*	64.97±1.58^a	61.02±1.81^c	61.68±1.04^b	57.20±1.50^e	58.18±1.05^d
a^*	6.60±0.55^e	7.38±0.45^a	7.01±0.52^d	7.10±0.37^b	7.06±0.29^c
b^*	26.67±1.21^a	26.46±0.90^b	24.27±0.65^c	23.88±0.57^d	23.02±0.47^e

^*Means followed by the same lowercase letter in each row did not differ significantly by Tukey's test at the 5% level.

Table 6 Mean and standard deviation of texture parameters of standard paçoca and paçocas with different concentrations of pequi almond.

Texture parameters	-----------------------------------------------------Treatments------------------------------------------------------
	100%PA	25%P1	50%P2	75%P3	100%P4
Springiness (mm)	0.84±0.08^b	0.23±0.05^c	0.31±0.05^bc	1.88±0.26^a	1.47±0.05^a
Hardness (N)	15.20±2.84^a	2.59±0.82^b	4.52±0.47^b	7.88±3.89^ab	8.08±1.36^ab
Adhesiveness (mJ)	0.50±0.15^a	0.10±0.01^a	0.20±0.01^a	0.10±0.01^a	0.10±0.11^a
Chewiness (mJ)	4.10±1.80^b	0.10±0.01^b	0.23±0.03^b	3.50±0.24^b	9.09±0.58^a
Cohesiveness	0.18±0.06^b	0.08±0.01^b	0.08±0.01^b	0.17±0.02^b	0.69±0.10^a
Fractability (N)	24.62±2.84^a	4.90±0.82^b	8.26±0.47^b	14.10±3.89^ab	8.97±1.34^b

^*Means followed by the same lowercase letter in each row did not differ significantly by Tukey's test at the 5% level.

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[1] E-mail: geovanarochaplacido@yahoo.com.br. ^*Corresponding author