Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/15172
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dc.creatorFraguas, Rodrigo Martins-
dc.creatorSimão, Anderson Assaid-
dc.creatorSilva, Renato Leal-
dc.creatorSantos, Claudia Mendes dos-
dc.creatorRocha, Denise Alvaranga-
dc.creatorTavares, Tassia Silva-
dc.creatorMarques, Tamara Rezende-
dc.creatorDuarte, Mariene Helena-
dc.creatorMarcussi, Silvana-
dc.creatorAbreu, Celeste Maria Patto de-
dc.date.accessioned2017-08-14T13:40:42Z-
dc.date.available2017-08-14T13:40:42Z-
dc.date.issued2014-03-
dc.identifier.citationFRAGUAS, 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.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/15172-
dc.description.abstractThe 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.pt_BR
dc.languageen_USpt_BR
dc.publisherAcademic Journalspt_BR
dc.rightsacesso abertopt_BR
dc.sourceAfrican Journal of Agricultural Researchpt_BR
dc.subjectBaru - Chemical characterizationpt_BR
dc.subjectBaru - Lyophilizationpt_BR
dc.subjectBaru - Roastingpt_BR
dc.subjectDipteryx alata vog.pt_BR
dc.subjectBaru - Caracterização químicapt_BR
dc.subjectBaru - Liofilizaçãopt_BR
dc.subjectBaru - Torrefaçãopt_BR
dc.titleChemical composition of processed baru (Dipteryx alata Vog.) almonds: lyophilization and roastingpt_BR
dc.typeArtigopt_BR
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