Physicochemical, functional, and sensory analysis of a fiber made from a by-product of industrial peach palm heart (Bactris gasipaes) production
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Orlando Armijo-Montes
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Eduardo Thompson-Vicente
und
Andres Abea
Abstract
The industrialization of peach palm heart generates a volume of by-products that are not subjected to any treatment, which is why there is a need to establish processes for their valorization. This study focuses on characterizing a dehydrated powder product rich in dietary fiber obtained from an industrial by-product of peach palm heart. The by-product samples were transformed into a dehydrated powdered product, and standardized tests were applied to evaluate its physicochemical, functional, and sensory properties. The final powder product exhibited high dietary fiber and protein contents, 53 % and 15 %, respectively. It was determined that functional properties significantly varied depending on particle size, and sensory analysis suggested that palm heart fiber may be promising for food enrichment. The dehydrated powdered product appears to be a promising approach for valorizing this type of by-product, as it exhibited neutral color, functional, and sensory properties consistent with those reported in other valorization studies.
Acknowledgments
To the Vice-Rectory of Research, University of Costa Rica, for funding this work as part of project 735-B1-110.
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: Orlando Armijo-Montes and Eduardo Thompson-Vicente share first authorship and Andrés Abea is a co-author.
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Use of Large Language Models, AI and Machine Learning Tools: None declared.
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Conflict of interest: The authors state no conflict of interest.
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Research funding: Vice-Rectory of Research, University of Costa Rica, project 735-B1-110.
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Data availability: Not applicable.
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