RESUMO - CHEMICAL CHARACTERISTICS OF BARU ALMONDS (Dipteryx alata Vog.) FROM THE SAVANNAH OF GOIÁS, BRAZILABSTRACT -Aiming to broaden the knowledge about the nutritional content of baru fruits, a tree species from the Brazilian Savannah, in order to subsidize its economic management, it was determined the chemical characteristics of baru almonds from different geographical regions. In the state of Goiás eleven sites were chosen for their abundance of baru trees, and at each site twelve trees in full production were randomly selected. Approximately sixty fruits were collected and, after selection, twenty fruits per tree were sampled. The almonds were extracted from the fruits and crushed, constituting a composite sample. Moisture content, protein, ether extract, minerals and fatty acid profiles were determined and submitted to analysis of variance and the means were compared by the Tukey test at 5% of probability. The almonds average moisture contents varied from 2.93 to 5.07g (100g 79.19g (100g) -1 . The most common fatty acids were oleic and linoleic, followed by palmitic, lignoceric, estearic, behenic gadoleic and araquitic. The most common mineral macronutrients were potassium, phosphorus and sulfur. Among the mineral micronutrients, iron had the highest concentration.

No abstract

RESUMOObjetivou-se, neste estudo, avaliar a qualidade de geléias formuladas com níveis de 0 %, 25 %, 50 %, 75 % e 100 % de cascas em substituição à polpa de manga (Mangifera indica L. cv. Haden). Os critérios de qualidade utilizados foram os teores de umidade, cinzas, proteínas, lipídios, carboidratos totais, açúcares totais, açúcares redutores, sacarose, vitamina C, fibra insolúvel, pectina, acidez titulável e sólidos solúveis nas polpas e cascas das mangas e nos diferentes tratamentos. Observou-se que nos tratamentos com substituição da polpa por cascas encontraram-se teores significativamente maiores de proteínas, fibras insolúveis e sacarose e menores valores calóricos, acidez titulável, carboidratos totais e açúcares totais em relação ao controle. Os tratamentos foram semelhantes em relação ao teor de vitamina C e sólidos solúveis. Com a elevação dos níveis de cascas em substituição à polpa observou-se aumento do teor de cinzas, fibras insolúveis e sacarose e redução dos açúcares redutores. Concluiu-se que a substituição parcial ou total de polpa por cascas de manga na formulação melhora o valor nutricional e funcional das geléias apesar da diminuição do valor calórico, com benefícios econômicos e ambientais. Termos para indexação:Mangifera indica, resíduo, composição química, geléia. ABSTRACTThe aim of this study was to evaluate the quality of jams formulated with peel levels of 0%, 25%, 50%, 75% and 100% in substitution to mango pulp (Mangifera indica L. cv. Haden). The quality criteria were moisture, ashes, proteins, fat, total carbohydrate, total sugars, reducing sugars, sucrose, vitamin C, insoluble fiber, pectin, titrable fruit acidity, soluble solids contents and pH in the mango pulp, mango peels and different treatments. It was observed that in the treatments with substitution of pulp by peels, the contents of proteins, insoluble fiber and sucrose were significantly higher than the control. The caloric values, titrable fruit acidity, total carbohydrate and total sugars were lower than the control. There was no significant difference among the treatments regarding vitamin C and soluble solids contents. With the increase of levels of peels in substitution to pulp it was observed an increase in ashes, insoluble fiber and sucrose and decrease in reducing sugar contents. As a conclusion, the partial or total substitution of pulp by mango peels in the formulation improved the nutritional and functional values of the jams, in addition of a decrease in the caloric value, with economic and environmental advantages. Engenheiro Químico -Universidade Federal de Goiás/UFG -Rodovia Estrada Goiânia -Km 0 -Campus Samambaia -Nova Veneza -Goiânia, GO -74001-970 -macaliari@ig.com.br 5 Engenheira de Alimentos -Universidade Católica de Goiás -Avenida Universitária, 1440 -Setor Universitário -74604-220 -Goiânia, GOlilidepaula@hotmail.com 6 Engenheiro de Alimentos -Universidade Federal de Goiás/UFG -Praça Universitária com 1ª Avenida, s/n -74604-220 -Goiânia, GO -asquieri@farmacia.br INTRODUÇÃONo mercado nacional...

No abstract

No abstract

RESUMO O objetivo deste estudo foi avaliar a qualidade de geléias formuladas com níveis de zero, 25, 50, 75

No abstract

Sour cassava starch is considered a modified starch used in many countries in several food products. Understanding modified starch granule structure is important in the knowledge of its physicochemical properties. Differential scanning calorimetry has been used to evaluate the effect of modifications on gelatinization of several starches. The aim of this work was to evaluate the structural characteristics and the gelatinization properties of commercial sour cassava starches with different total titratable acidity values, and to propose a new sour cassava starch classification by principal component analysis. Total titratable acidity of cassava starches varied from 2.16 to 6.74 %, which classified almost all samples as sour cassava starch. The sour cassava starches of classes from 1 to 4 showed low in iodine affinity and consequentially in apparent amylose content. Cassava starches with acidity ranging from 2.64 to 4.92 % (classes 1-4) displayed erosions on granule surface, high relative crystallinity, and high temperature and enthalpy gelatinization. Cassava starches with acidity above 4.99 % (classes 5 and 6) showed deeper erosions on granules, lower relative crystallinity and enthalpy, which indicated the beginning of degradation of the granule crystalline areas. Principal component analysis allowed verifying that the number of total titratable acidity classes could be reduced from 6 to 3, represented by groups with similar samples in relation to the structural and physicochemical behavior.