Sensory and nutritional characterization of Allagoptera leucocalyx
DOI:
https://doi.org/10.24054/limentech.v23i1.4227Keywords:
Allagoptera leucocalyx, color, nutrition, proteins, tropical fruitsAbstract
Allagoptera leucocalyx is an underutilized edible palm fruit species that grows naturally across the Chiquitania region of Bolivia. This study aimed to comprehensively characterize its sensory properties and nutritional composition in order to promote its consumption and evaluate possible applications in the food industry. The sensory properties were determined using high resolution images, a potentiometer, and a texturometer, while the nutritional composition was analyzed according to official food analysis methods specified by AOAC. Carbohydrate content was determined using the Dubois method. The sensory results showed a yellowish orange color, a soft texture, and an acceptable acidity in the fruit, which favor consumer acceptance. Regarding nutritional composition, the fruit was rich in nutrients including lipids 23.2 plus minus 1.2 percent, proteins 7.6 plus minus 0.5 percent, ash 4.0 plus minus 0.6 percent, carbohydrates 30.0 plus minus 0.1 percent, and crude fiber 45.3 plus minus 2.0 percent. This composition suggests that regular consumption of this fruit could provide significant amounts of essential nutrients required for a balanced human diet. Moreover, it may be considered a potential candidate for functional food ingredient development, offering the possibility of creating foods with associated health benefits.
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