Cassava Flour Enriched with Açaí (Euterpe oleracea Mart.) by Coating and Agglomeration

• Main Authors: L.G. da Cunha R, S.C.D.S. Rocha
• Format: Article
• Language: English
• Published: AIDIC Servizi S.r.l. 2013-06-01
• Series: Chemical Engineering Transactions
• Online Access: https://www.cetjournal.it/index.php/cet/article/view/6698

This study presents the technique of coating and agglomeration, using a fluidized bed equipment, to incorporate nutrients and to make cassava flour (Manihot esculenta Crantz) a functional food. The flour was enriched using aqueous solution of fresh açaí (Euterpe oleracea Mart.) pulp atomized on the cassava particles at different operating conditions. The tests were carried out following a factorial 22 experimental design with 3 repetitions at the center point. Satisfactory results were obtained with the particles of flour coated or agglomerated by the aqueous solution 1:1 by weight of water and açaí pulp. The determination of total anthocyanins was performed using the method of single pH. Results of anthocyanins incorporation in the coated/agglomerated cassava flour were verified by spectrophotometry UV-VIS analysis. The anthocyaninins’ content found in the pure pulp was 32.35 mg of anthocyanins in 100 g of sample, while for the enriched flour it reached up to 5.48 mg of anthocyanins in 100 g of sample, depending on the operating conditions of the fluidized bed. Total anthocyanins’ content obtained for coated/agglomerated cassava flour was considered significant, as raw cassava flour does not have anthocyanins in its composition. In addition, the final product also incorporated up to 54.53 g of açaí for each 500 g of cassava flour bringing together other nutrients of açaí not quantified in this work.