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Registro Completo |
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Biblioteca(s): |
Embrapa Florestas. |
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Data corrente: |
11/04/2014 |
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Data da última atualização: |
18/02/2015 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
HELM, C. V.; RAUPP, D. da S.; SANTOS, A. F. dos. |
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Afiliação: |
CRISTIANE VIEIRA HELM, CNPF; Dorivaldo da Silva Raupp, UEPG; ALVARO FIGUEREDO DOS SANTOS, CNPF. |
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Título: |
Development of peach palm fibrous flour from the waste generated by the heart of palm agribusiness. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Acta Scientiarum. Technology, Maringá, v. 36, n. 1, p. 171-177, Jan./Mar. 2014. |
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DOI: |
10.4025/actascitechnol.v36i1.17165 |
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Idioma: |
Inglês |
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Conteúdo: |
The consumption of fibrous foods has been stimulated in recent years. While wheat and oat brans are still the conventional sources of fiber for human consumption, other new fibrous products have been developed – at research level – from waste or by-products generated by food industries. This research aimed to develop a new dehydrated food product - peach palm fibrous flour - from the waste generated during the processing of the heart-of-peach palm. The average yield in dry weight from this waste into farinaceous products was 129.8 g kg-1. The flours showed high values for the total dietary fiber, 59.1 to 65.5 g 100 g-1, almost entirely represented by the insoluble fiber, as well as a low proportion of calories - 96.1 to 101.1 kcal or 408.2-429.5 kJ per 100 g of product - when compared to wheat bran. These results highlighted the peach palm flour as a potential source of fiber for human nutrition, particularly as fibrous ingredient of formulated food and functional supplements. Also, it contributes to minimizing waste disposal and to the agribusiness of peach palm grown for heart-of-palm production. Keywords: Bactris gasipaes, fibrous food, dietary fiber, nutrition, drying. |
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Palavras-Chave: |
Fibrous food. |
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Thesagro: |
Agronegócio; Bactris Gasipaes; Farinha; Palmito; Pupunha; Resíduo. |
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Thesaurus Nal: |
dietary fiber; drying; nutrition. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/101029/1/2014-API-DevelopmentPeach.pdf
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Marc: |
LEADER 02008naa a2200277 a 4500
001 1984477
005 2015-02-18
008 2014 bl uuuu u00u1 u #d
024 7 $a10.4025/actascitechnol.v36i1.17165$2DOI
100 1 $aHELM, C. V.
245 $aDevelopment of peach palm fibrous flour from the waste generated by the heart of palm agribusiness.$h[electronic resource]
260 $c2014
520 $aThe consumption of fibrous foods has been stimulated in recent years. While wheat and oat brans are still the conventional sources of fiber for human consumption, other new fibrous products have been developed – at research level – from waste or by-products generated by food industries. This research aimed to develop a new dehydrated food product - peach palm fibrous flour - from the waste generated during the processing of the heart-of-peach palm. The average yield in dry weight from this waste into farinaceous products was 129.8 g kg-1. The flours showed high values for the total dietary fiber, 59.1 to 65.5 g 100 g-1, almost entirely represented by the insoluble fiber, as well as a low proportion of calories - 96.1 to 101.1 kcal or 408.2-429.5 kJ per 100 g of product - when compared to wheat bran. These results highlighted the peach palm flour as a potential source of fiber for human nutrition, particularly as fibrous ingredient of formulated food and functional supplements. Also, it contributes to minimizing waste disposal and to the agribusiness of peach palm grown for heart-of-palm production. Keywords: Bactris gasipaes, fibrous food, dietary fiber, nutrition, drying.
650 $adietary fiber
650 $adrying
650 $anutrition
650 $aAgronegócio
650 $aBactris Gasipaes
650 $aFarinha
650 $aPalmito
650 $aPupunha
650 $aResíduo
653 $aFibrous food
700 1 $aRAUPP, D. da S.
700 1 $aSANTOS, A. F. dos
773 $tActa Scientiarum. Technology, Maringá$gv. 36, n. 1, p. 171-177, Jan./Mar. 2014.
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Embrapa Florestas (CNPF) |
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