Nutritional and Technological Properties of Albino Peach Palm (<i>Bactris gasipaes</i>) from the Amazon: Influence of Cooking and Drying.

However, the AA contents in the flour were approximately ten times lower than those observed in the respective pulps, which allows us to state that drying at 55 °C caused a highly significant reduction in the AA content of the raw and cooked pulps ( p ≤ 0.05).

also in 132,142 other papers

For the total and insoluble fibers, a decreasing trend in the CP and CPF values was observed concerning the RP and RPF, which can be attributed to the leaching of these constituents.

also in 47,180 other papers