Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/15226
Registro completo de metadados
Campo DCValorIdioma
dc.creatorSantos, Cláudia Mendes dos-
dc.creatorAbreu, Celeste Maria Patto de-
dc.creatorFreire, Juliana Mesquita-
dc.creatorQueiroz, Estela de Rezende-
dc.creatorMendonça, Marcelle Mendes-
dc.date.accessioned2017-08-18T13:00:20Z-
dc.date.available2017-08-18T13:00:20Z-
dc.date.issued2014-04-
dc.identifier.citationSANTOS, 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.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/15226-
dc.description.abstractPapaya 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.pt_BR
dc.languageen_USpt_BR
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.rightsacesso abertopt_BR
dc.sourceFood Science and Technologypt_BR
dc.subjectPapaya - Flourpt_BR
dc.subjectPapaya - Byproductspt_BR
dc.subjectMamão - Farinhapt_BR
dc.subjectMamão - Subprodutospt_BR
dc.subjectPapaya flour - Chemical characterizationpt_BR
dc.titleChemical characterization of the flour of peel and seed from two papaya cultivarspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DQI - Artigos publicados em periódicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
ARTIGO_Chemical characterization of the flour of peel and seed from two papaya cultivars.pdf614,32 kBAdobe PDFVisualizar/Abrir


Este item está licenciada sob uma Licença Creative Commons Creative Commons