Physicochemical Characterization and Technological‐Functional Properties of Brazil Nut Flour and Protein Concentrate

ABSTRACT

It was investigated the physicochemical, functional and technological properties and amino acid profile of partially defatted flour and protein concentrate from Brazil nuts. The flour had a protein content of 32.40% and the concentrated protein content was 56.63% and met FAO standards for amino acids, with the exception of lysine and isoleucine. Brazil nut flour had greater protein solubility compared to the protein concentrate, achieving solubility of approximately 70% at pH 9.0. Both the flour and the protein concentrate exhibited high water absorption capacities (3.31 and 4.63 g/g) and oil absorption capacities (1.08 and 3.28 g/g). A high emulsifying capacity index was also observed for the flour (19.11 m ² /g) and the protein concentrate (12.29 m ² /g). In general, both flour and protein concentrate from Brazil nuts showed potential for use to enrich other foods as well as to improve certain functional properties of various foods.