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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Meio Ambiente. |
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Data corrente: |
18/08/2021 |
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Data da última atualização: |
08/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ANTONIASSI, R.; MIRANDA, P. C.; FERREIRA, G. F.; VIEIRA, T. M. F. S.; FREITAS, S. C. de; MATSUURA, M. I. da S. F. |
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Afiliação: |
ROSEMAR ANTONIASSI, CTAA; PRISCILA COUTINHO MIRANDA, Instituto Federal de Educação, Ciência e Tecnologia Baiano – IF Baiano; GLEIZE FIAES FERREIRA, Universidade Federal do Recôncavo da Bahia – UFRB; THAIS MARIA FERREIRA SOUZA VIEIRA, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo – USP; SIDINEA CORDEIRO DE FREITAS, CTAA; MARILIA IEDA DA S F MATSUURA, CNPMA. |
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Título: |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e69720, 2022. |
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DOI: |
https://doi.org/10.1590/fst.69720 |
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Idioma: |
Inglês |
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Conteúdo: |
Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and delta 5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends. |
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Palavras-Chave: |
Esteróis; Fibra dietética; Lauric oil; Óleo láurico. |
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Thesagro: |
Magnésio; Tecnologia de Alimento; Zinco. |
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Thesaurus Nal: |
Dietary fiber; Food technology; Magnesium; Sterols; Zinc. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/233393/1/document.pdf
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Marc: |
LEADER 02248naa a2200337 a 4500
001 2133679
005 2022-04-08
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/fst.69720$2DOI
100 1 $aANTONIASSI, R.
245 $aNutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.$h[electronic resource]
260 $c2022
520 $aSyagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and delta 5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.
650 $aDietary fiber
650 $aFood technology
650 $aMagnesium
650 $aSterols
650 $aZinc
650 $aMagnésio
650 $aTecnologia de Alimento
650 $aZinco
653 $aEsteróis
653 $aFibra dietética
653 $aLauric oil
653 $aÓleo láurico
700 1 $aMIRANDA, P. C.
700 1 $aFERREIRA, G. F.
700 1 $aVIEIRA, T. M. F. S.
700 1 $aFREITAS, S. C. de
700 1 $aMATSUURA, M. I. da S. F.
773 $tFood Science and Technology$gv. 42, e69720, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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