Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/15172
Título : Chemical composition of processed baru (Dipteryx alata Vog.) almonds: lyophilization and roasting
Autor: Fraguas, Rodrigo Martins
Simão, Anderson Assaid
Silva, Renato Leal
Santos, Claudia Mendes dos
Rocha, Denise Alvaranga
Tavares, Tassia Silva
Marques, Tamara Rezende
Duarte, Mariene Helena
Marcussi, Silvana
Abreu, Celeste Maria Patto de
Palavras-chave: Baru - Chemical characterization
Baru - Lyophilization
Baru - Roasting
Dipteryx alata vog.
Baru - Caracterização química
Baru - Liofilização
Baru - Torrefação
Publicador: Academic Journals
Data da publicação: Mar-2014
Referência: FRAGUAS, R. M. et al. Chemical composition of processed baru (Dipteryx alata Vog.) almonds: lyophilization and roasting. African Journal of Agricultural Research, [S. l.], v. 9, n. 13, p. 1061-1069, Mar. 2014.
Abstract: The objective of this study was to evaluate percent and mineral composition, protein digestibility, bioactive compounds (phenols and flavonoids), total soluble solids (TSS), titratable acidity, pH, profiles of fatty acids (FA) and proteins, and the organic acids of baru (Dipteryx alata Vog.) almonds, subjected to different treatments (lyophilization and roasting), aiming to determine which process results in a better use of the almond constituents, adding value to the fruit. High levels (g 100 g-1 dry matter - DM) were found for proteins: 32.04 and 36.08; lipids: 34.50 and 36.67; dietary fiber: 21.55 and 21.46; and for the following minerals (mg 100 g-1 DM); phosphorus: 652.35 and 703.14; and iron: 8.42 and 9.51, respectively, in lyophilized and roasted almonds. Among the FA, oleic and linoleic acids were the major ones, as well as citric acid among the organic acids, both in lyophilized and in roasted almonds. The roasting process increased the levels of lipids, proteins and of the minerals: phosphorus, calcium, magnesium, copper, zinc and iron. However, it resulted in a decrease in the levels of phenolic compounds, flavonoids, protein digestibility and in the number of absorption bands and proteins shown in the electrophoretic profile.
URI: http://repositorio.ufla.br/jspui/handle/1/15172
Idioma: en_US
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