Preliminary characterization of palmiche flour (Roystonea regia) for food use

Abstract

Palmiche is an abundant food in Cuba, promising due to its high oil and protein content, with levels varying between different varieties of its species. This study aimed to characterize palmiche flour for food use preliminarily. Fresh fruits of royal palm (Roystonea regia) were used, and their size, weight, and hardness were determined, the latter measured before and after drying using a penetration test with a 30º cone. The obtained flour's optimal temperature and particle size were determined by drying the grains at 150 °C for 6 hours. The dried fruits were ground in a hammer mill, and the process efficiency was evaluated through visual inspection and the homogeneity of the milling. The flour was analyzed for physical-chemical, microbiological, and toxicological parameters. The dimensions of the palmiche fruit were smaller than those reported in the literature. The optimal temperature for obtaining high-quality flour was 150 °C. The high-fat content flour was found to be safe according to the quality indicators and was rated as having good sensory quality. However, the judges rejected it after five days of storage.