Effect of Cooking Methods on Canned Chontaduro (Bactris gasipaes Kunth)

Background: The aim of the work was to determine the effects of the stage of peeling and different thermal processes on the physicochemical and sensory properties of canned peach palm or Chontaduro (Bactris gasipaes). Methods: The thermal processes involved two cooking temperatures (107 and 92ºC) and three types of cooking and peeling process (unpeeled, peeled after cooking process and peeled before cooking process). Results: The thermal process resulted in a decrease of soluble solids and an increase in the pH, following a second-degree polynomial equation; also, a decrease in protein content, total carotenoids and hardness. Conclusion: Canned chontaduro, previously peeled and cooked at 107ºC, had significantly better physicochemical, nutritional, microbiological and sensory properties.