WHOLEMEAL PALMS FLOUR RICH IN MUCILAGE IN SNACKS BASED ON WHOLEMEAL YELLOW CORN FLOUR

Forage palm is part of Brazilian agribusiness in an extractive way and understands sustainable and renewable natural resources. However, it is an underutilized plant on an industrial scale, but rich in hydrocolloids and phytochemical compounds and with considerable protein content. The present work aimed to elaborate on expanded extrudates by replacing whole corn flour (WCF) with whole palm flour (WPF), evaluating the physical-chemical characteristics of the flours and technological characteristics of the expanded extrudates. The WPF was obtained by drying in a microwave oven with a power of 810W until the final moisture content was below 15%. The WCF and WPF were quantified about dietary fiber (DF), protein, water absorption index (WAI) and water solubility index (WSI). Tests of expanded extrusions were carried out with a partial replacement of WCF by WPF from zero (P0) to 42% (P42), with 6% intervals totaling eight trials. The expanded extrudates were evaluated according to the expansion index (EI), bulk density (BD) and crispness, with the data evaluated by the Scott-Knott test (P<0.05). The WCF and WPF presented 32.05±0.60 and 39.71±0.41% and 7.03±0.50 and 7.10±0.13% for DF and proteins, respectively. It is important to emphasize that fibers ingested adequately are associated with numerous bodily benefits. They are also dietary hydrocolloids, important components of food texture due to their hydrophilic properties. Regarding WAI (g of gel/g of sample) and WSI (%) the WCF presented values of 3.43±1.14 g of gel/g of sample and 4.94±0.11% and the WPF 5.63±0.01 g gel/g sample and 32.88±0.01%, respectively. It is important to remember that WAI and WSI are mainly related to insoluble fibers' high hydration capacity and soluble fibers' presence, respectively. The EI values ranged from 1.93 ± 0.15 to 1.31 ± 0.04, with only formulations P12 and P18 showing no differences. BD showed values between 0.18 ± 0.03 to 0.43 ± 0.03 mg/mm3 with similar values between P12, P18 and P24. These data indicate a reduction in the expansion of the expanded extrudate due to the presence of DF, which led to an increase in BD. The crispness presented values between 60.25 and 241.25, and the use of WPF promoted the reduction of the crispness of the product. However, there was no difference between samples P6 and P12, P18 and P24 and P30, P36 and P42. The values were consistent because, with increased fiber content in expanded extrudates, a reduction in EI and crispness and an increase in BD are expected. This behavior occurs by forming smaller numbers of air cells in the structure of the expanded extrudate and a thicker wall of air bubbles. However, there are scientific reports that consumers accept denser and less crunchy extruded products, correlating them with healthier foods from a nutritional point of view, although the technological quality may be lower. It is concluded that partial replacements of WCF in up to 18% WPF are promising.