Boff Zortéa-Guidolin, M.E., Piler de Carvalho, C.W., Bueno de Godoy, R.C., Mottin Demiate, I. and Paula Scheer, A. (2017) Influence of Extrusion Cooking on in Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria angustifolia). Journal of Food Science, 82, 977-984.
https://doi.org/10.1111/1750-3841.13686

has been cited by the following article:

• TITLE: Evaluation of the Potential of Araucaria angustifolia Seeds as Source of Oligosaccharides, Resistant Starch and Growth of Probiotic Bacteria

  AUTHORS: Rossana Catie Bueno de Godoy, Celia Lúcia de Luces Fortes Ferreira, Jaqueline Moura Nadolny, Haíssa Roberta Cardarelli, Fernanda Pereira Santos, Magali Leonel

  KEYWORDS: Maltooligosaccharides, Fructooligosaccharides, Resistant Starch, B. breve, L. plantarum

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.10, October 21, 2024

  ABSTRACT: “Pinhão”, the seed of Araucaria angustifolia, is an important food, being part of the eating habits of Indigenous communities. In this study, we evaluated the oligosaccharide content, resistant starch and the growth of probiotic bacteria. GF4 (1-fructofuranosylnystose) was the main fructo-oligosaccharides found, in higher contents compared to other food sources. Maltooligosaccharides (MOS) represented the main part of the oligosaccharides profile of Brazilian pine seeds. In descending order of importance was maltoheptaose (G7), maltohexose (G6) and maltotriose (G3). The starches from the variety Sanct josephi presented the highest amount of resistant starch that could stimulate probiotic strains, mainly B. breve and L. plantarum, and may have a prebiotic effect, potentially promoting health benefits. This study advances the understanding of the chemical composition of the main portion of the “pinhão” enhancing awareness of its potential as a healthy food source, contributing to different uses and indirectly with the species preservation.