Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/15226
metadata.artigo.dc.title: Chemical characterization of the flour of peel and seed from two papaya cultivars
metadata.artigo.dc.creator: Santos, Cláudia Mendes dos
Abreu, Celeste Maria Patto de
Freire, Juliana Mesquita
Queiroz, Estela de Rezende
Mendonça, Marcelle Mendes
metadata.artigo.dc.subject: Papaya - Flour
Papaya - Byproducts
Mamão - Farinha
Mamão - Subprodutos
Papaya flour - Chemical characterization
metadata.artigo.dc.publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
metadata.artigo.dc.date.issued: Apr-2014
metadata.artigo.dc.identifier.citation: SANTOS, C. M. dos et al. Chemical characterization of the flour of peel and seed from two papaya cultivars. Ciência e Tecnologia de Alimentos = Food Science and Technology, Campinas, v. 34, n. 2, p. 353-357, Apr./June 2014.
metadata.artigo.dc.description.abstract: Papaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss of food value; therefore, new aspects on the use of its waste as by-products, or in the production of food additives, or even the incorporation of its flour in food have aroused great interest because these are products of high nutritional value, and their use may be economically viable. The objective of this study was to produce and characterize peel and seed flours from two papaya cultivars (Havai and Calimosa) for their chemical constituents focusing on possible use in foods. The proximate and mineral composition, titratable acidity, soluble solids, pH, contents of vitamin C, and phenolic compounds were determined. According to the results obtained, the papaya peel and seed flours had high contents of protein and fiber and therefore can be used as alternative sources of nutrients and can also be added in foods avoiding waste and adding value to the fruit.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/15226
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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