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Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour

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Abstract

This study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole pinhão flour, employing pre-gelatinized seeds, in response to the growing demand for diverse and healthier food choices. The fractionation conducted using RO-TAP® at different particle sizes (210 μm - P1, 149 μm - P2, 105 μm - P3, and < 105 μm - P4) led to significant changes in chemical composition, mineral content, viscosity, and thermal characteristics. The P3 fraction emerged as particularly promising, with elevated levels of total carbohydrates (60.27 g/100 g), total starch (46.14 g/100 g), and viscosity (1,545.50 cP), making it ideal for baking. Remarkably, P1 and P4 fractions exhibited elevated levels of fiber (46.96 and 38.57 g/100 g), phenolic compounds (13.35 and 13.51 mg EAG/g), and in vitro antioxidant activity. Lipid content increased inversely with particle size, accompanied by a decrease in resistant starch. All the pinhão fractions exhibited substantial mineral content, ranging from 2 to 2.24 g/100 g. Infrared spectroscopy analyses highlighted compositional similarities in samples, which uniformly exhibited type C crystallinity and high crystallinity indices (38.89%, 44.28%, 47.11%, and 46.46%, respectively). Fibers negatively affected viscosity, thermal properties, and starch gelatinization. Notably, the fraction with the smallest particle size demonstrated improved suitability for developing gluten-free bread products. This study highlights the importance of processing and fractionating pinhão flour to enhance resource utilization efficiency. Furthermore, the findings provide tangible insights to enhance pinhão production and processing chains, fortifying the food industry and addressing consumer preferences for healthier and more diverse products.

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Data availability

The data supporting the findings of this study are available from the corresponding author upon reasonable request.

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Acknowledgements

The authors would like to express their gratitude to Embrapa Florestas and SL Alimentos for their support in the research on the preparation and fractionation of flour. The laboratories at the Federal University of Santa Catarina (LCME-UFSC, LAMEB-UFSC, LDRX-UFSC, EQA-UFSC, Laboratório de Reologia e Polímeros Naturais-UFSC, LABCAL-UFSC, LABCERES-UFSC), as well as Kacia Souza Coelho and Camila Vitorino Meurer, provided essential assistance in scanning electron microscopy, fluorescence microscopy, X-ray diffraction analysis, FTIR analysis, DSC analysis, protein analysis, and fiber and starch analysis, respectively. Additionally, the authors are grateful to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico) and CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for their support of this research. Renata D. M. C. Amboni and Edna R. Amante received fellowships (PQ1D and PQ2, respectively) from CNPq.

Funding

This study was financed in part by Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil, [Finance Code 001]), Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA, Brazil, [20.20.03.044.00.00]), and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil, [305007/2022-0, and 140616/2021-7]).

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Authors and Affiliations

  1. Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, 88034-001, SC, Brazil

    Maria Josikelvia de Oliveira Almeida, Bruna Rafaela da Silva Monteiro Wanderley, Alicia de Francisco, Carlise Beddin Fritzen Freire & Renata Dias de Mello Castanho Amboni

  2. Federal University of Pará, Belém, 66050-160, PA, Brazil

    Edna Regina Amante

  3. Brazilian Agricultural Research Corporation – EMBRAPA Florestas, Colombo, 83441-000, PR, Brazil

    Cristiane Vieira Helm

Authors
  1. Maria Josikelvia de Oliveira Almeida
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  2. Bruna Rafaela da Silva Monteiro Wanderley
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  3. Alicia de Francisco
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  4. Edna Regina Amante
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  5. Carlise Beddin Fritzen Freire
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  6. Cristiane Vieira Helm
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  7. Renata Dias de Mello Castanho Amboni
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Contributions

All authors contributed to the study’s conception and design. Material preparation, data collection, and analysis were performed by [Maria Josikelvia de Oliveira Almeida], [Bruna Rafaela da Silva Monteiro Wanderley], [Alicia de Francisco], [Edna Regina Amante], [Carlise Beddin Fritzen Freire], [Cristiane Vieira Helm] and [Renata Dias de Mello Castanho Amboni]. The first draft of the manuscript was written by [Maria Josikelvia de Oliveira Almeida] and [Bruna Rafaela da Silva Monteiro Wanderley], and all authors commented on previous versions of the manuscript. [Renata Dias de Mello Castanho Amboni] and [Cristiane Vieira Helm] supervised the study. All authors read and approved the final manuscript.

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Correspondence to Renata Dias de Mello Castanho Amboni.

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Almeida, M.J.d., Wanderley, B.R.S.M., de Francisco, A. et al. Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour. Food Measure (2024). https://doi.org/10.1007/s11694-024-02599-3

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