Development of dehydrated products from peach palm–tucupi blends with edible film characteristics using refractive window

  • Rebeca Desireé Sousa da Costa
  • Antonio Manoel da Cruz Rodrigues
  • João Borges Laurindo
  • Luiza Helena Meller da SilvaEmail author
Original Article


This study aimed to obtain a dehydrated product with film characteristics with superior functional and technological quality, prepared from different varieties of peach palm (Bactris gasipaes) using the refractance window drying (RW) process. The experiments were carried out at 70 °C and drying was fully performed at an increasing rate. The physicochemical characteristics and mechanical, technological, and morphological properties were determined and the moisture and water activity curves of the different peach palm varieties were assessed. The dehydrated product by refractance window have good visual appearance and bright yellowish color due to the carotenoid content found in the samples used as raw material. All dehydrated products had non-homogenous microstructure, however, the products had low tensile strength, percent elongation, hygroscopicity, and water absorption and solubility, desired properties to obtain a food product. The presence of components such as proteins, lipids, and fibers had important effects on the mechanical properties of the products because the mechanical resistance of the biopolymers is influenced by the cohesion of the constituents of the polymer matrix. The production of a dehydrated product with film characteristics through the RW technique presented some advantages over conventional casting drying as such as short drying times, lower costs and without addition of plasticizers or non-food grade components. In general, the products dehydrated by RW are promising and can be consumed immediately after production as snacks or in the substitution of other ingredients, such as algae in sushi.


Refractance window Film Bactris gasipaes Tucupi Technological properties 



The authors thank PROPESP/UFPA (Provost’s Office for Reseach and Graduate Studies of the Federal University of Pará), CNPq (National Research and Development Council, processes 308021/2015-0 and 477013/2013- 282 9), and CAPES (Coordination for the Improvement of Higher Education Personnel).


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Rebeca Desireé Sousa da Costa
    • 1
  • Antonio Manoel da Cruz Rodrigues
    • 1
  • João Borges Laurindo
    • 2
  • Luiza Helena Meller da Silva
    • 1
    Email author
  1. 1.Graduate Program in Food Science and Technology, Laboratory of Physical MeasurementsFederal University of ParáBelémBrazil
  2. 2.Department of Chemical Engineering and Food Engineering, Technology CenterFederal University of Santa CatarinaFlorianópolisBrazil

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