Cacay seed cake flour (Caryodendron orinocense Karst), physical, functional, rheological and structural properties

Abstract

In the Orinoco and Amazon regions, a nut from a tree called cacay is cultivated, from which oil and cacay seed cake flour (CF) with promising industrial properties are obtained. The CF composition and flow type of aqueous suspensions of CF were analyzed before and after the pasting test. Also, physical, hydration and spectroscopic properties in the near and mid-infrared region were determined. The results showed that each 100 g of CF contained 34.75 g of protein, 12.46 g of lipids and 20.10 g of dietary fiber. Rheological analysis showed that before and after the pasting test the suspensions had a pseudoplastic type behavior at all concentrations. Furthermore, a significant increase in consistency was observed with increasing concentration. Likewise, it was found that CF had a low water absorption index (4.7 g/g), and a water solubility index in the order of that reported for other flours in the literature. Finally, characteristic bands of CF component vibrations in the near-infrared region were identified as well as secondary structures of proteins such as β-sheet, Random coil, α-helix and β-turns mainly. It is concluded that, due to its nutritional content and techno-functional properties, CF could be used in different applications in the food industry.

Keywords

• Nutritional composition
• Rheology
• Hydration properties
• Infrared spectroscopy
• Color analysis