PRODUCTION AND CHEMICAL CHARACTERIZATION OF PEACH (PRUNUS PERSICA) KERNEL FLOUR

Peach seed is an agro-industrial residue that corresponds to approximately 10% of the fruit weight. In this work, peach kernel flour was produced by drying at 45, 55 and 65C, with and without maltodextrin. The flour was characterized for protein, ether extract, fatty acids, fibers and minerals. The presence of maltodextrin influences the drying rate. Peach kernel flour showed values for ether extract between 23.86 +/- 0.03 and 27.15 +/- 0.47 g/100 g. Peach kernel fatty acids show unique characteristics, very high quantities of oleic (omega-9) and linoleic (omega-6) acids (around 50% each), which is rare in vegetable oils. Ash values were from 4.62 +/- 0.08 to 6.52 +/- 0.17 g/100 g. Protein values were from 17.11 +/- 0.55 to 21.33 +/- 5.56 g/100 g, concentrations comparable with those of black beans, soy beans and peanuts.