DIFRATOMETRIC AND THERMOGRAVIMETRIC COMMERCIAL COCONUT FLOUR

This work aimed to study X-ray diffraction application and the thermogravimetric characterization of commercial coconut flour. Three different batches of commercial coconut flour (CO) from Francisco Beltrao city - Parana state, were analyzed in this study. The diffractograms were obtained in X-Ray Diffractometer (02 Phaser Bruker) source of Cu Ka radiation, 30 kV and 10 mA, with scan angle of 5° and 70° 29. The thermal analyzer ST A 6000 (Perkin Elmer) characterized 10 mg mass of CO sample submitted in a heating from 50 to 600 °C in a ratio of 10 °C.min-1 and nitrogen atmosphere in flow of 20 ml.min-1. The software TA Universal Analysis was used to prepare data graphics. The X-Ray diffraction analysis enabled an attempt to assign crystallinity being classified CO as type V. The commercial coconut flour presented intense signals at the diffraction angles in 10.0, 16.0 and 20.0°. The thermoanalytical curve allowed the perception of a carbonized final residue (0.50 ± 0.05 %), which occurred at 600 °c. In this stage there was an intense heat release with generation of metal oxides and mineral salts. This flour presented thermal stability until 250 °C temperature and it can be heated until higher temperatures, close to 280 °C. In this way, the commercial coconut flour can be indicated to be used as ingredient and fortification agent in food products.