NMR and chemometrics was applied to understand the variations in chemical composition of coconut water under different processing. Six processing treatments were applied to coconut water and analyzed: two control (with and without sulphite), and four samples thermally processed at 110°C and 136°C (with and without sulphite). Samples processed at lower temperature and without sulphite presented pink color under storage. According to chemometrics, samples processed at higher temperature exhibited lower levels of glucose and malic acid. Samples with sulphite processed at 136°C presented lower amount of sucrose, suggesting the degradation of the carbohydrates after harshest thermal treatment. Samples with sulphite and processed at lower temperature showed higher concentration of ethanol. However, no significant changes were verified in coconut water composition as a whole. Sulphite addition and the temperature processing to 136°C were effective to prevent the pinking and to maintain the levels of main organic compounds.
Plant co-products currently represent an attractive alternative to the food industry, especially to the growing market of development low-fat products. Among the co-products resulting from tropical fruits' processing, the cashew apple's fibre presents unusual nutritional and sensory characteristics. In several food preparations could use it as an ingredient. In this work, the bioactive compounds of both artisanal and industrialized cashew apple fibre were studied and the influence of the different cooking methods on their bioactive content, and the acceptance and sensory preference of products new plants-based products formulated. It was observed that both artisanal and industrial cashew apple fibres presented a rich composition in the bioactive compounds, especially regarding the content of ascorbic acid found in artisanal (147.8 mg.100g À1 ) and carotenoids in industrialized fibre (1.87 mg 100 g À1 ), which resulted in a higher antioxidant activity for both samples in each method evaluated. Frying (180 C/3 min) and cooking in a combination oven (98 C/10 min) exhibited higher averages regarding the retention of the bioactive compounds in the fibres, resulting in a higher antioxidant activity for the products processed by these methods.In contrast, it was boiling processing (100 C/18min) leads to leach of water-soluble biocompounds and, consequently, their products presented a reduced antioxidant activity. The cashew apple "paçoca" and "meatballs" were judged in terms of their attributes (appearance, aroma, taste, overall impression) and buy intention. In general, the average of these results indicated a high sensorial acceptance and a partial possibility in their purchase of these products. The cashew apple fibres are a source of nutrients. Its incorporation in culinary preparations can be a friendly way to avoid waste and promote new food products.
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