Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics

Three sauces with macauba pulp were formulated: i) without gum (SWG); ii) with xanthan gum (SXG); and iii) with gum arabic (SAG). The sauces were stored in glass and polypropylene (PP) in a refrigerator at 5 °C. Macauba pulp has 26.19% lipids, 68.76% oleic acid, 9.03% linoleic acid and 40% dietary fibers. Flavanols such as catechin, epicatechin gallate, epigallocatechin gallate and procyanidin B2 were predominant, which contributes to the antioxidant activity. The sauces had a high fiber content (10%) and low fat content (6%), with an intense yellow color due to the carotenoid content. The sauces showed non-Newtonian behavior with stability influenced by the storage temperature. The SXG stored in PP bottles showed the highest stability (100%) for 28 days of storage at 5 °C. SGA showed lower peroxide value in PP bottles at 5 °C and was preferred by the tasters. Macauba pulp is an alternative base ingredient for formulating sauces.