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Registro Completo |
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Biblioteca(s): |
Embrapa Alimentos e Territórios. |
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Data corrente: |
16/11/2023 |
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Data da última atualização: |
16/11/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VASCONCELOS, K. M. C. S. G.; COSTA, J. G. da; PAVÃO, J. M. S. J.; FONSECA, S. A.; MIRANDA, P. R. B.; ROCHA, T. J. M.; FREITAS, J. D.; SOUSA, J. S.; MELO, I. S. V.; SANTOS, A. F. |
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Afiliação: |
K. M. C. S. G. VASCONCELOS, Centro Universitário Cesmac; JOAO GOMES DA COSTA, CNAT; J. M. S. J. PAVÃO, Centro Universitário Cesmac; S. A. FONSECA, Centro Universitário Cesmac; P. R. B. MIRANDA, Centro Universitário Cesmac; T. J. MATOS-ROCHA, Centro Universitário Cesmac, Universidade Estadual de Ciências da Saúde de Alagoas; J. D. FREITAS, Instituto Federal de Alagoas; J. S. SOUSA, Instituto Federal de Alagoas; I. S. V. MELO, Instituto Federal de Alagoas; A. F. SANTOS, Centro Universitário Cesmac, Universidade Estadual de Alagoas. |
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Título: |
Evaluation of nutritional composition of flour residue of mangaba processing. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Brazilian Journal of Biology, v. 83, e248931, 2023. |
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Páginas: |
9 p. |
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DOI: |
https://doi.org/10.1590/1519-6984.248931 |
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Idioma: |
Inglês |
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Conteúdo: |
Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact. MenosAmong several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, i... Mostrar Tudo |
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Palavras-Chave: |
Antioxidant; Centesimal composition; Hancornia speciosa Gomes. |
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Thesagro: |
Hancornia Speciosa. |
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Thesaurus Nal: |
Food industry. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1158440/1/EvaluationNutritionalComposition.pdf
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Marc: |
LEADER 02807naa a2200313 a 4500
001 2158440
005 2023-11-16
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1590/1519-6984.248931$2DOI
100 1 $aVASCONCELOS, K. M. C. S. G.
245 $aEvaluation of nutritional composition of flour residue of mangaba processing.$h[electronic resource]
260 $c2023
300 $a9 p.
520 $aAmong several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.
650 $aFood industry
650 $aHancornia Speciosa
653 $aAntioxidant
653 $aCentesimal composition
653 $aHancornia speciosa Gomes
700 1 $aCOSTA, J. G. da
700 1 $aPAVÃO, J. M. S. J.
700 1 $aFONSECA, S. A.
700 1 $aMIRANDA, P. R. B.
700 1 $aROCHA, T. J. M.
700 1 $aFREITAS, J. D.
700 1 $aSOUSA, J. S.
700 1 $aMELO, I. S. V.
700 1 $aSANTOS, A. F.
773 $tBrazilian Journal of Biology$gv. 83, e248931, 2023.
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Registro original: |
Embrapa Alimentos e Territórios (CNAT) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
09/11/2015 |
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Data da última atualização: |
11/02/2016 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
SANTOS, G. DOS; CASTRO, A. A.; ROSENTHAL, A. |
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Afiliação: |
GEÂNDERSON DOS SANTOS, UFRRJ; ALESSANDRA ALMEIDA CASTRO, UFRRJ; AMAURI ROSENTHAL, CTAA. |
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Título: |
Análise da sobrevivência das bactérias durante o processamento do iogurte liofilizado "em pó". |
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Ano de publicação: |
2015 |
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Fonte/Imprenta: |
In: FÓRUM DA PÓS-GRADUAÇÃO DA UFRRJ, 10., 2015, Seropédica. Brasil, Pátria Educadora: Avanços e Desafios. [Resumos...]. Seropédica: UFRRJ, 2015. |
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Páginas: |
1 p. |
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Idioma: |
Português |
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Palavras-Chave: |
Bactérias lácticas. |
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Thesagro: |
Iogurte; Secagem. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 00625nam a2200169 a 4500
001 2028154
005 2016-02-11
008 2015 bl uuuu u00u1 u #d
100 1 $aSANTOS, G. DOS
245 $aAnálise da sobrevivência das bactérias durante o processamento do iogurte liofilizado "em pó".$h[electronic resource]
260 $aIn: FÓRUM DA PÓS-GRADUAÇÃO DA UFRRJ, 10., 2015, Seropédica. Brasil, Pátria Educadora: Avanços e Desafios. [Resumos...]. Seropédica: UFRRJ$c2015
300 $a1 p.
650 $aIogurte
650 $aSecagem
653 $aBactérias lácticas
700 1 $aCASTRO, A. A.
700 1 $aROSENTHAL, A.
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Embrapa Agroindústria de Alimentos (CTAA) |
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