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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12554

Title: Physicochemical properties of jaboticaba skin flour stored at room temperature
???metadata.dc.creator???: Alves, Ana Paula de Carvalho
Corrêa, Angelita Duarte
Lino, Jéssica Boreli dos Reis
Marques, Tamara Rezende
Keywords: Plinia jaboticaba - Stability
Plinia jaboticaba - Storage
Plinia jaboticaba - Flour
Plinia jaboticaba - Chemical constituents
Publisher: Universidade Federal do Paraná
Issue Date: Jul-2014
Citation: ALVES, A. P. de C. et al. Physicochemical properties of jaboticaba skin flour stored at room temperature. Boletim do Centro de Pesquisa de Processamento de Alimentos, Curitiba, v. 32, n. 2, p. 271-280, jul. 2014.
Abstract: The stability of jaboticaba skin fl our was evaluated during 12 months of storage, for the purpose of extending the use of this fl our throughout the year, because jaboticaba production is seasonal. Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype, were collected and the separated skins were dried at a temperature of 45 oC. They were then ground and stored in hermetically sealed fl asks and protected from light at room temperature for 0, 3, 6, 9 and 12 months. At each storage time, analyses of proximate composition, vitamin C, phenolic compounds, anthocyanins, soluble solids, water activity, color, pH and microbiological analysis were conducted. It was possible to observe a signifi cant increase in the following parameters during the 12 months of storage: humidity, 34 %; wateractivity, 31.23 %; a color coordinates,12.37 % and b color coordinates, 24 %; pH, 7.35 %. There was a decrease in phenolic content of 9.91 %; anthocyanins 29 % and vitamin C 20 %. There was no signifi cant difference in the levels of lipids, protein, ash, fi ber and soluble solids, and the presence of microorganisms was not detected for any storage period. Therefore, it is possible to conclude that the jaboticaba skin fl our did not show signifi cant changes in nutritional parameters, and showed a small reduction in antioxidant compounds when stored for periods up to 12 months. This fl our can therefore be considered as an alternative for the enrichment of food products throughout the year.
URI: http://revistas.ufpr.br/alimentos/article/view/39046
http://repositorio.ufla.br/jspui/handle/1/12554
???metadata.dc.language???: pt_BR
Appears in Collections:DQI - Artigos publicados em periódicos

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