PRODUCTION, NUTRITIONAL VALUE AND SENSORY ATTRIBUTES OF SOUP OBTAINED FROM PIRACUÍ AND PUPUNHA FLOUR

This work was carried out with the objective of producing and evaluating the nutritional and sensorial quality of a dehydrated mixture, obtained from piracuí and peach palm flour. The peach palm fruits were washed, selected, cooked, cooled, and after removing the seed, grinding, dehydration, new grinding and sieving were carried out to obtain the flour. The piracuí (fishmeal) was obtained from the acarí-bodó, by washing, decapitation, evisceration, cooking, cooling, removal of cartilage and dehydration. The soup mixture was obtained with peach palm flour (57.83%), piracuí (16.47%), manioc flour (7.0%), dehydrated tomato (5.5%), fragrant-non-pungent dehydrated pepper (0.5%), monosodium glutamate (10%) and dehydrated spices (2.7%). The soup was prepared with 90 g of the soup mixture, 900 mL of water and boiled for 2 minutes. Physicochemical analyzes were performed on piracuí, peach palm flour and soup mixture, and sensory analysis was performed on ready-made soup. From a nutritional point of view, peach palm flour stood out in carbohydrates (81.75%), fiber (2.43%) and total carotenoids (2.53 mg%) and piracuí in proteins (80.18%). The soup prepared from piracuí presented 40.04% of proteins, 45.28% of carbohydrates, orange color, and the sensory analysis scores for color (9), taste (9), acceptance (8.6), consistency (8.5) and smell (7.3) showed the good performance of sensory attributes.