Nutritional value, physicochemical and rheological parameters of pulp and by-products of buriti fruit (Mauritia flexuosa) after lyophilization

The mineral profile was determined by X-ray fluorescence spectrometry (EDX), the fatty acids and phytosterols ware quantified by gas chromatography coupled to mass spectrometry (GC/MS), as well as the centesimal composition. Furthermore, another physicochemical parameters were evaluated (morphological by Scanning Electron Microscopy - SEM and X-ray Diffraction – DRx, thermal stability by Differential Scanning Calorimetry – DSC) and the rheologic properties in these samples. Pulp and its byproducts showed good yield (above 17.31%), and are rich in lipids (between 15.13 and 77.53%) and carbohydrates (between 11.54 and 51.67%). All samples analyzed are considered source of oleic acid, potassium and manganese. Buriti peel showed phytosterols (1.74%), mainly β-sitosterol and stigmasterol. The samples showed semi-crystalline profile in SEM and DRx. In the DSC curves the presence of exothermic degradation events was observed at 200 ºC in all samples, however, in the pulp these events were less intense, ie, less energy was required for the degradation of the components in this sample. Nutritional and physicochemical properties of the pulp and buriti fruit by-products are promising for industrial processing.