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http://repositorio.ufla.br/jspui/handle/1/39866| Title: | Impact of the drying process on the quality and physicochemical and mineral composition of baru almonds (Dipteryx Alata Vog.) impact of the drying process on baru almonds |
| Keywords: | Brazilian cerrado Food composition Food drying Micro and macro nutrients Oilseeds |
| Issue Date: | 2019 |
| Publisher: | Taylor and Francis Online |
| Citation: | CAMPIDELLI, M. et al. Impact of the drying process on the quality and physicochemical and mineral composition of baru almonds (Dipteryx Alata Vog.) impact of the drying process on baru almonds. Journal of Culinary Science & Technology, [S.l.], 2019. |
| Abstract: | The present work aims to investigate the impact of different drying processes on baru almonds. It was found that the drying processes (65°C and 105°C for 30 min) did not change the physicochemical, mineral and quality composition of baru almonds (except moisture and acidity indexes that decreased and increased, respectively, the use of temperature of 105°C for 30 min). All treatments are sources of protein, fiber, lipids, boron, copper, manganese, iron, sulfur, calcium and magnesium. All treatments are below the maximum limits established by the inspection bodies for the presence of acidity and peroxides, indicating the quality of these products. |
| URI: | https://www.tandfonline.com/doi/abs/10.1080/15428052.2019.1573710?journalCode=wcsc20 http://repositorio.ufla.br/jspui/handle/1/39866 |
| Appears in Collections: | DCA - Artigos publicados em periódicos |
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