This study aimed to characterize powders obtained from pitomba (Talisia esculenta Radlk) which were prepared with pulp and seed (FA), seed (FB), and peel (FC) fractions in terms of physical, chemical and technological attributes to evaluate their potential for food applications. Proximal composition, minerals and functional–technological properties were determined. The powders presented low moisture content (4.88–10.67%) and water activity below 0.6. Protein levels ranged from 9.48% to 10.84%, while carbohydrates represented the major component. Ash content reached up to 5.26% in peel powder (FC), indicating a high mineral fraction and also exhibited the highest total dietary fiber content among the samples. Potassium was the predominant mineral (692.56–1578.23 mg/100 g), followed by calcium (62.01–354.35 mg/100 g) and magnesium (64.95–91.83 mg/100 g). When expressed as percentage of Dietary Reference Intakes (DRIs), peel powder (FC) provided up to 60.7% of the potassium requirement for adult women (19–50 years) and up to 68.6% for children (4–8 years), while also contributing substantially to calcium and magnesium intake. These results indicated that pitomba powders may serve as nutrient-dense ingredients for food formulations aimed at improving mineral intake. Functional–technological properties revealed that all powders displayed gelation ability and absorption capacities, with water absorption (2.49–3.01 g/g) consistently higher than oil absorption (1.83–2.21 g/g), and pH-dependent solubility, indicating adaptability to different formulation conditions. Together, the nutritional and technological attributes support their use in composite formulations while valorize a Brazilian native fruit.
Carneiro et al. (Tue,) studied this question.