Chapter 14. Chañar Gum (Geoffrea Decorticans)

LISMET LAZO; ROMINA COLLA; MARINA CIANCIA; CRISTINA MATULEWICZ; MARÍA L. AUAD; CAMILO J. ORRABALIS; ANA M. MARTÍNEZ; MARTÍN MASUELLI

Gums, Resins and Latexes of Plant Origin, Reference Series in Phytochemistry

Springer

Año: 2022; p. 333 - 356

Given that we are in an increasingly competitive market generating more effective and creative strategies is essential to impact consumers positively. The mainobjective of the present work was to develop products from the flour obtainedfrom the peel and pulp of the chañar fruit Geoffroea decorticans. Chañar is aregional tree; the fruit collection and use would allow the integral use of a tree thatis considered a pest and, in turn, complies with the growing interest in sustainablyusing natural resources. Chañar gum, a polysaccharide type, is obtained fromchañar flour through thermal hydrolysis. Physicochemical characterizations werecarried out to the gum obtained, such as density, viscosity, diffusion, refractiveindex, UV-Visible, and Infrared spectroscopy. This study showed the possibilityof getting a gum after hydrolysis with a yield of 5% wt. The results indicate thatchañar flour has an energy value of 163 kcal, and carbohydrate content of 35.9 gin 100 g of chañar flour, values suitable for any diet food. Furthermore, the chañargum has potential application characteristics such as co-emulsifier, thickener,film-forming, etc.