No abstract

O pequi é um dos frutos mais abundantes no Cerrado, sendo sua polpa muito apreciada na culinária regional, porém, sua amêndoa (também comestível) é pouco aproveitada. O consumo da amêndoa crua pode acarretar em problemas digestivos, devido à possível presença de fatores antinutricionais, assim como a torra pode alterar, nutricionalmente, a amêndoa. Este trabalho objetivou verificar a composição centesimal, o perfil de ácidos graxos e os fatores antinutricionais, em amêndoas de pequi crua e torrada (a 270ºC, por 15 minutos), oriundas do Estado de Goiás e submetidas às análises de composição centesimal (umidade, proteínas, lipídeos, cinzas, carboidratos e valor energético), perfil de ácidos graxos e fatores antinutricionais (inibidores de tripsina, tanino e fitatos). A composição centesimal e os fatores antinutricionais, respectivamente para as amêndoas crua e torrada, apresentaram os seguintes teores: umidade: 25,40% e 1,70%; cinzas: 3,90% e 4,60%; proteínas: 13,40% e 14,70%; lipídeos: 24,70% e 25,70%; carboidratos: 32,50% e 53,30%; e valor energético: 406,20 kcal/100 g e 503,00 kcal/100 g, com ausência de inibidores de tripsina e taninos com 1,21% e 1,17% e fitatos com 2,64% e 1,86%. No perfil de ácidos graxos, respectivamente para as amêndoas crua e torrada, foram obtidos 86,90% e 84,61% de ácidos saturados e 10,57% e 10,40% de insaturados. A torra das amêndoas não influenciou, significativamente (p > 0,05), somente a variável proteína, interferindo, assim, nas características nutricionais e antinutricionais.

No abstract

OBJETIVO: Analisar os componentes químicos e antinutrientes antes e após torrefação da amêndoa de chichá da espécie Sterculia striata A. St. Hill & Naudin, oriunda de Corrente, Piauí. MÉTODOS: Foram realizadas análises: centesimal, perfil de ácidos graxos, antinutrientes (taninos, inibidor de tripsina, inibidor de amilase, lectina, fitatos), compostos fenólicos e atividade de peroxidase e polifenoloxidase. RESULTADOS: Os resultados da análise centesimal da amêndoa crua e torrada foram: lipídeos de 25,1% e 26,2%, carboidratos de 44,4% e 45,6%, proteína de 20,8% e 22,1%, cinzas de 3,7% e 4,0%, fibra alimentar total de 12,3% e 10,4%, respectivamente. Nas amêndoas cruas e torradas não foram encontradas lectinas, taninos, inibidores de tripsina e alfa-amilase. Verificou-se a ausência de peroxidase e polifenoloxidase e conteúdo de compostos fenólicos de 107,7mg/100g e 108,9mg/100g para amêndoas cruas e torradas, respectivamente. CONCLUSÃO: A torrefação realizada a 205°C por 11 minutos diminuiu o teor de fitatos de 10,6mg/g para 5,5mg/g. Por fim, as amêndoas de chichá, cruas e torradas, apresentam alto teor de proteínas, fibras, ácidos graxos monoinsaturados e saturados.

Murici and gabiroba fruits are common in the Brazilian Cerrado, but their consumption is limited not only by the region, but also because they are seasonal and perishable fruits. Thus, this work was intended to characterize physically, chemically, nutritionally and anti-nutritionally the peel, pulp and seed fractions for use, by the food industry, of whole fruits or their fractions. Analyzes of horizontal, transversal diameter and mass were carried out on the whole fruits, and on the fractions the following analyzes (Aw, color, soluble solids, pH, titratable acidity, moisture, protein, lipids, ash, carbohydrates, caloric value, antioxidants (DPPH, FRAP, and phenolics), vitamin C, cyanogen compounds, phytates and tannins, where the results obtained were tabulated and presented together with standard deviation and an analysis of variance in the averages was carried out. The results showed that in both fruits and, depending on their fractions , significant levels of protein and vitamin C are found, in addition to having antioxidant activity In the skins and seeds of murici and gabiroba fruits, there were no levels of protease inhibitors, cyanogenic glycosides, nor phytates; the presence of tannins does not compromise use in human food, only care is needed when incorporating and ingesting foods rich in calcium Therefore, the insertion of the peel, pulp and seed fractions of the murici and gabiroba fruits in food products is viable, contributing to adding value and helping to reduce organic waste.

The objective of this work was to develop watermelon jelly with three jabuticaba extracts and chia seed extract (to replace part of the pectin) in order to study the antioxidant capacity of the products, before and after thermal processing, as well as the determination of the physicochemical characteristics of the products obtained. Experimental plans were made for the development of the products, using the program Statsoft Statistica and to express the results in mean ± standard deviation, the software Sisvar 5.6. Four jellies were elaborated: watermelon jelly; jelly enriched with Jabuticaba I extract - bark and seeds (Jelly I); jabuticaba II extract - unfiltered pulp (Jelly II) and jabuticaba III extract - filtered pulp (Jelly III). The last three with chia extract partially replacing pectin. The analyses performed on these products consisted of proximal composition, pH analysis, soluble solids, acidity, water activity, colorimetric analysis and analysis of antioxidant capacity before and after processing (DPPH method, ABTS and FRAP). The current legislation does not specify parameters for physical-chemical analysis. Losses of its antioxidant capacity were observed in the three methods, with significant loss for watermelon jelly with 45 and 40%, respectively in the DPPH and ABTS methods and loss of 23.5 to 40% in enriched jellies, by the DPPH method. There was no significant difference for losses in the ABTS and FRAP tests, which did not exceed 10.5% for enriched jellies. It is concluded that enriched jellies lost non-relevant amounts of antioxidant compounds, highlighting the positive effect of inserting the extracts. In addition, chia extract contributed positively to the formation of the gel and extract 1 (peels and seeds) contributed notably to the enrichment of jelly I, about 309 times more than in watermelon jelly, confirming the hypothesis planted in our objectives. We suggest further research on the influence of parameters such as time and temperature and in vitro methods on bioactive compounds with antioxidant capacity.

Previous studies have proven that the flour obtained from the residue of Jabuticaba (Jab) juice and wine industries is source of bioactive compounds and an option for the production of food such as extrudates. The objective of this work was to produce extrudates with different concentrations (0, 5, 10, 15, 20%) of non-fermented and fermented Jab pomace flour, as well as to evaluate their physical, chemical and technological properties and the effect of the extrusion process on the antioxidant capacity. Results showcased that the extrudates have low content of resistant starch (0.26 g/100 g) and extrusion conditions decreased the content of polyphenols and antioxidant potential. The addition of 20% non-fermented Jab pomace reached an antioxidant activity of 2904 µg trolox/g in the DPPH method, and promoted rheological changes in the product, such as lower expansion index, higher density and hardness; while presenting higher phenolic content and antioxidant capacity.