IMPACT OF PREGELATINIZATION OF PEA PROTEIN ON THE NUTRITIONAL PROFILE OF CUPUAÇU (Theobroma grandiflorum) OIL

Abstract

This study aimed to characterize the performance of pea protein as an emulsifying agent in oil extracted from cupuaçu seed and to determine its impact on the nutritional profile of the oil at different temperatures. The seeds were purchased from small producers in the city of Parintins (Brasil), after the pulping process of the fruit. In the laboratory, emulsion preparation, lyophilization, and characterization of the microcapsules were carried out using a completely randomized design (5x4). Gum arabic combined with pea protein was used as a wall material and the following parameters were evaluated: pH, titratable acidity, moisture content, peroxide content and fatty acid composition. Regarding pH, average values ranged between 6.25 and 6.67. Acidity values varied between 0.52 and 1.20, which indicates that temperature did not influence the acidity of the oil. Humidity varied between 3.6850 and 4.5425, without significant difference between treatments. The values of the peroxide index remained below the maximum limit allowed by the legislation (up to 15 meq/kg). Regarding the microencapsulated fatty acids, the treatments did not differ throughout the weeks analyzed, with the initial results being similar to those obtained in the first and sixth week of storage. It is concluded that cupuaçu seed oil can be microencapsulated with pea protein and gum arabic.