Table 2.

Recently published articles on starch and flour from peach palm fruits.

Aims and Main Results	Implications	Reference
Water-extracted starch from the mesocarp of peach palm fruit presented small granules with a smooth surface and oval or conical shapes and larger spherical granules with holes and cracks on the surface. The amylose content was less than 20%, and the amylopectin revealed a crystalline structure with a high proportion of medium chains (13–24 residues). X-ray diffraction suggested a low digestible starch. The crystals were apparently homogeneous, and a weak gel was formed after 24 h of storage.	The peach palm fruit starch can be used in products where slow and smooth retrogradation is desired, such as in bread, soups, chowder, and porridges, without the use of emulsifiers or fat.	[3]
Techno-functional properties of the flours from two ecotypes of peach palm fruit peels were evaluated. Temperature and particle size had a pronounced influence on most of these properties except the swelling capacity. The flour from the red ecotype revealed superior nutritional properties in terms of total dietary fiber and protein contents and was also superior in terms of its water retention capacity, oil retention capacity, emulsifier activity and emulsifier stability.	These results suggest that by considering its protein contents and the fact that it can be considered as a source of dietary fibers or emulsifiers, the flour from the peach palm fruit peels could be used as a promising natural additive by the food industry.	[44]
The possibility of producing cookies using flour from peach palm fruits was investigated. Analysis ranged from composition, physicochemical properties and hygroscopic behavior. Cookies produced with two types of peach palm flour, whole fruit (pulp + peel) and solely pulp, presented good sensory acceptance (>70%), but the purchase intention favored the cookies prepared with whole fruit flour (85%). Both types of cookies (whole fruit-pulp) presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in products with high total energetic value (501.8–502.8 kcal/100 g).	The authors concluded that peach palm peels represent an excellent alternative for the use of by-products in the development of new food products	[45]
Pupunha flours (PF) from fruits harvested at different locations were characterized concerning their phenolic contents, cytotoxic effects, and inhibition of protein digestion in vitro. PF has high contents of phenolic compounds and antioxidant potential.	Potential negative effects such as cytotoxicity cells and inhibition of protein digestion in vitro were described for the first time and related to the high contents of phenolic compounds in the flours.	[46]