Use of Pequi Pie ( <i>Caryocar coriaceum</i> Wittm.) and Flour to the Development of Culinary Spice in Tablet

ABSTRACT Caryocar coriaceum Wittm. (pequi) is a versatile species with culinary, medicinal, and industrial applications. This study aimed to develop and characterize a culinary seasoning tablet prepared using pequi flour and pie, focusing on its physico‐chemical properties. The results revealed distinct compositions for flour and pie. Moisture content was 5.11% ± 0.01% and 8.40% ± 0.40%, respectively, while acidity levels were 0.41% ± 0.01% and 1.40% ± 0.40%. The pH values were 4.10 ± 0.02 for the flour and 5.20 ± 0.01 for the pie. Carbohydrate levels were 39.07% ± 1.50% and 41.00% ± 2.00%, lipid contents were 42.62% ± 1.19% and 20.00% ± 1.00%, protein contents were 10.76% ± 0.73% and 21.00% ± 1.40%, and ash levels were 2.44% ± 0.10% and 6.20% ± 0.50%. Total energy values were calculated as 252.37 ± 0.54 kcal/100 g for the flour and 212.00 ± 0.86 kcal/100 g for the pie. The seasoning tablet demonstrated unique nutritional and energetic characteristics, with 37.43% ± 1.50% moisture, 0.34% ± 0.55% acidity, a pH of 4.00 ± 0.50, 23.67% ± 0.70% carbohydrates, 21.79% ± 2.00% lipids, 10.13% ± 0.25% proteins, 6.98% ± 0.75% ash, and a total energy value of 314.30 ± 0.70 kcal/100 g. The seasoning presented distinct nutritional and energetic characteristics, consolidating itself as a promising alternative to enhance the use of the pequi part for the development of culinary seasoning.