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Title: Chemical composition of processed baru (Dipteryx alata Vog.) almonds: lyophilization and roasting
Keywords: Baru - Chemical characterization
Baru - Lyophilization
Baru - Roasting
Dipteryx alata vog.
Baru - Caracterização química
Baru - Liofilização
Baru - Torrefação
Issue Date: Mar-2014
Publisher: Academic Journals
Citation: 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.
Appears in Collections:DQI - Artigos publicados em periódicos

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