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Registro Completo |
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
03/08/2022 |
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Data da última atualização: |
03/08/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
TILAHUN, W. W.; GROSSI, J. A. S.; FAVARO, S. P. |
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Afiliação: |
WOGAYEHU WORKU TILAHUN, Universidade Federal de Viçosa; JOSÉ ANTONIO SARAIVA GROSSI, Universidade Federal de Viçosa; SIMONE PALMA FAVARO, CNPAE. |
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Título: |
Combination of storage followed by drying assures higher yield and quality of macauba ( Acrocomia aculeata ) pulp oil. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Applied Food Research, v. 2, n. 100090, 2022. |
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Idioma: |
Inglês |
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Conteúdo: |
Macauba is a productive palm tree species in the tropical biome, and presents some advantages, as cultivation suitable for lands outside the rain forests, and lower rate of oil acidification after harvesting. The objective of this study is to evaluate the effect of storage time of macauba fruits, followed by drying, on the pulp oil content and quality. Ripe macauba fruits stored under room conditions (23 ± 1 ºC) for 0, 10, 20 and 30 days were oven dried at 60 °C and 100 °C for 24 h. The control was left undried. Physical, chemical and biochemical aspects of the pulp and physicochemical properties of its oil were evaluated. It was observed that oil content increased throughout the storage time after fruits drying, and drying the fruit at 100 °C after 30 days of storage optimizes the overall pulp oil quality. |
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Palavras-Chave: |
Free fatty acid; Oil quality; Oven drying. |
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Thesagro: |
Acrocomia Aculeata. |
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Thesaurus Nal: |
Pulp. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1145189/1/okFAVARO-S.-Artigo-SEG-.pdf
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Marc: |
LEADER 01441naa a2200205 a 4500
001 2145189
005 2022-08-03
008 2022 bl uuuu u00u1 u #d
100 1 $aTILAHUN, W. W.
245 $aCombination of storage followed by drying assures higher yield and quality of macauba ( Acrocomia aculeata ) pulp oil.$h[electronic resource]
260 $c2022
520 $aMacauba is a productive palm tree species in the tropical biome, and presents some advantages, as cultivation suitable for lands outside the rain forests, and lower rate of oil acidification after harvesting. The objective of this study is to evaluate the effect of storage time of macauba fruits, followed by drying, on the pulp oil content and quality. Ripe macauba fruits stored under room conditions (23 ± 1 ºC) for 0, 10, 20 and 30 days were oven dried at 60 °C and 100 °C for 24 h. The control was left undried. Physical, chemical and biochemical aspects of the pulp and physicochemical properties of its oil were evaluated. It was observed that oil content increased throughout the storage time after fruits drying, and drying the fruit at 100 °C after 30 days of storage optimizes the overall pulp oil quality.
650 $aPulp
650 $aAcrocomia Aculeata
653 $aFree fatty acid
653 $aOil quality
653 $aOven drying
700 1 $aGROSSI, J. A. S.
700 1 $aFAVARO, S. P.
773 $tApplied Food Research$gv. 2, n. 100090, 2022.
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Embrapa Agroenergia (CNPAE) |
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