Resumo

ORRABALIS, Camilo J.; GOROSTEGUI, Horacio; CALANDRI, Edgardo  e  GUZMAN, Carlos. Functional parameters and glucose content in flours obtained from ripe fruit of "chañar" (Geoffroea decorticans) from semi-arid and arid zones of Formosa province. Multequina [online]. 2013, vol.22, n.1, pp.15-22. ISSN 1852-7329.

Geoffroea decorticans' (chañar) whole flour was chemically characterized, while the functionality of its pericarp flour was studied. Mature fruits were collected in different areas of Formosa and other places in Argentina, where it is the "chañar" tree also widely known. Proximate analysis of whole fruit was generally coincident with that reported in the literature, showing a crude protein content of 100g/kg. The few differences between proximal results make them fit for industrial uses. On six samples tested of pericarp flours, the water holding capacity (WHC) stayed between 1.33 and 2.61% w/w, the absorption capacity of organic molecule (ACOM) presented values close to 1.5 % P/P, the swelling capacity (HC) close to 2 ml H₂O/g DM (except one with 2.45 H₂O/g DM), while the cation exchange capacity (CEC) gave low results, between 0.76 and 1.41 meq H⁺/g DM. These results indicate that the fibers would have acceptable functional properties for use in human food and could be used as food additives. The free glucose, near 40% or its weight, makes these fruits fit for sweet products.

Palavras-chave : Flour; Chañar fruits; Functional parameters; Glucose; Proximate analysis.

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