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Effect of freeze-drying on the macronutrient content of peach palm pulp bactris gasipae
Chontaduro (Bactris gasipaes) is considered a balanced food due to its composition and nutritional characteristics identified in the pulp. This document presents the results of a bromatological analysis of macronutrients: proteins, lipids, and carbohydrates, evaluated in raw peach palm pulp and after freeze-drying for preservation purposes and subsequent applications in the formulation of functional foods. The analyses were performed in triplicate for each sample, using standardized analytical methodologies in accordance with the protocols established by the AOAC. The results indicated that freeze-dried peach palm pulp retains a large percentage of macronutrients when undergoing this process. A high concentration of carbohydrates was observed, suggesting that this treatment is the most suitable for the preservation of this macronutrient.