title: Technological properties of amazonian oils and fats and their applications in the food industry.
abstract: The application of lipids to food production is dependent on their physical, chemical, and nutritional properties. In this study, pracaxi oil, passion fruit oil, cupuassu fat, and palm stearin underwent physicochemical analyses and were combined at ratios of 40:60, 50:50, 60:40, and 70:30 to assess their potential applications in the food industry. Pracaxi oil, passion fruit oil, and cupuassu fat had interesting fatty acid profiles from a nutritional standpoint, displaying the lowest atherogenicity and thrombogenicity indices (0.02 and 0.14; 0.12 and 0.34; 0.16 and 0.65), respectively. Palm stearin had high thermal stability (7.23h). The primary applications of the blends obtained in this study are in table and functional margarine, particularly the pracaxi-stearin and passion fruit-stearin 40:60 and 50:50, pracaxi-cupuassu 60:40 and 70:30, and passion fruit-cupuassu 40:60 blends. The results suggest new industrial applications, especially for pracaxi and passion fruit oils, which are commonly applied in the cosmetic industry.
authors.affiliation: Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: cvb@ufpa.br.
authors.forename: Carolina Vieira
authors.initials: CV
authors.lastname: Bezerra
authors.affiliation: Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: amcr@ufpa.br.
authors.forename: Antonio Manoel da Cruz
authors.initials: AMDC
authors.lastname: Rodrigues
authors.affiliation: Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: danilooliveira06@yahoo.com.br.
authors.forename: Pedro Danilo
authors.initials: PD
authors.lastname: de Oliveira
authors.affiliation: Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: albuquerquedayalaedayla@gmail.com.
authors.forename: Dayala Albuquerque
authors.initials: DA
authors.lastname: da Silva
authors.affiliation: Federal University of Pará, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa s/n, 66075-900 Belém, PA, Brazil. Electronic address: lhmeller@ufpa.br.
authors.forename: Luiza Helena Meller
authors.initials: LHM
authors.lastname: da Silva
mesh_terms: D019649:Food Industry / Q000639:trends*; D010938:Plant Oils / Q000737:chemistry*
chemical_list: D010938:Plant Oils
keywords: Amazonian matrices; Binary blends; Physicochemical properties