Extraction and nutritional characterization of baru almond (Dipteryx alata Vog.) water-soluble extract

This study aimed to evaluate different techniques obtain the baru water-soluble extract and characterize most advantageous in production stage. The first part of experiment was carried out a factorial scheme (3 × 2) for 24 h. almonds were used under three physical conditions: A1) raw skin; A2) toast with film; A3) without film, evaluated at two absorption temperatures (25 80 °C). assessed regarding percentage water time. After weight stabilization, obtained evaluated. best treatment this productive stage, considering technological aspects, nutritionally macronutrients micronutrients. showed characteristics similar cow’s milk terms. Regarding macronutrients, about 90% product is water. other 10%, descending order quantity, are lipids, proteins, carbohydrates, mineral matter. composition that deserves be highlighted copper, iron, zinc. Therefore, it possible good yield nutritional aspects using roasted skin.