Resumo: A palma pertencente à família das cactáceas, sendo de origem mexicana. No Nordeste brasileiro, o broto de palma faz parte da dieta alimentar da população de alguns municípios. Com isso objetivou-se avaliar a qualidade pós-colheita dos brotos de palma proveniente de diferentes cultivares. O trabalho foi desenvolvido no Centro de Ciências e Humanas Sociais e Agrárias, Bananeiras, Paraíba, pertencente à Universidade Federal da Paraíba. Foram utilizados brotos das cultivares Gigante (Opuntia ficus indica Mill.), Redonda (Opuntia ficus indica L.), Orelha de Elefante (Opuntia tuna (L.) Mill.) e Miúda (Nopalea cochenillifera (L.) Salm-Dyck). Os brotos foram colhidos em propriedades rurais às 6:00 horas e transportados ao laboratório, onde foram eliminados os acúleos e lavados. Realizou-se as análises em triplicata dos teores de ácido ascórbico (AA), de acidez titulável (AT) e de sólidos solúveis (SS), pH, umidade e condutividade elétrica. Os brotos de palma da variedade Gigante foram os que apresentaram as melhores características, atribuído ao maior conteúdo de ácido ascórbico e ao melhor equilíbrio entre os açúcares (SS) e os ácidos (AT).Palavras-chave: Ácido ascórbico; Cactácea; Caracterização. Abstract:The palm belongs to the family of cacti, and is of Mexican origin. In northeastern Brazil, palm bud part of the diet of the population in some municipalities. Therefore, we characterized the palm buds of different varieties produced in the Paraíba swamp region, as the chemical characteristics. The study was conducted at the Crnto de Ciências Humanas, Sociais e Agráricas, Bananeiras, Paraíba, belonging to the Universidade Federal da Paraiba. Were used buds of Giant varieties (Opuntia ficus indica Mill.), Round (Opuntia ficus indica L.), Elephant Ear (Opuntia tuna (L.) Mill.) And Tiny (Nopalea cochenillifera (L.) Salm-Dyck). The shoots were harvested in farms at 6:00 am and transported to the laboratory where the thorns and washed were eliminated. We conducted the analysis in triplicate of ascorbic acid (AA) content, titratable acidity (TA) and soluble solids (SS), pH, humidity and electrical conductivity. It is concluded that the palm shoots of the variety Giant were those with the best features, attributed to higher content of ascorbic acid and the best balance between sugars (SS) and acid (TA).
A produção de farinha do eixo central de jaca se apresenta como uma alternativa viável para o aproveitamento dessa parte do fruto e sua utilização na indústria. O projeto foi desenvolvido no Centro de Ciências Humanas, Sociais e Agrárias, Bananeiras-PB pertencente a Universidade Federal da Paraíba. Os frutos foram adquiridos no pomar do CCHSA. As farinhas foram obtidas a partir da secagem do eixo central em quatro diferentes temperaturas 50, 60, 70 e 80 °C. Foi determinada a potencialidade toxicológica frente Artemia Salina do eixo central e de suas respectivas farinhas bem como sua caracterização físico-química. O eixo central de jaca não apresentou toxicidade assim como as farinhas obtidas a 50, 60 e 70 °C. A farinha do eixo central obtida a temperatura de 50 °C apresentou os melhores resultados nas análises físico-químicas.Physicochemical and toxicological quality of flour obtained from the central axis of jackfruitAbstract The production of flour from the central axis of jackfruit is presented as a viable alternative to the use of this part of the fruit and its use in industry. The project was developed in the Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraíba. The fruits were purchased in CCHSA orchard. The flour were obtained by drying the central axis at four different temperatures 50, 60, 70 and 80 ° C. It was determined the toxicological potential front Artemia Salina central axis and their respective flours and their physicochemical characterization. The central axis of jackfruit showed no toxicity as well as the flour obtained at 50, 60 and 70 ° C. The flour the central axis obtained at 50 ° C showed the best results in physicochemical analyzes.
The spineless cactus has high production of green matter. Its major importance is utilized for production of flour in agro-industrial processes as well as its nutritional characteristics. The objective of this work was to evaluate the quality of the flour of the spineless cactus bud produced under different temperatures and to describe the drying process by means of mathematical models. The spineless cactus genotype 'Miúda' (Nopalea cochenilifera (L.) Salm-Dyck) was used in this study. The buds approximately with 20 cm in length were harvested. Drying was carried out at different temperatures (55, 65, 75 and 85 ° C). Evaluations were done with the application of mathematical models to the data obtained from the drying kinetics, using determination of coefficients (R 2) and chi-square ( 2). The chemical and toxicological composition of flour was evaluated. The temperature treatments influenced the flour quality. The flour obtained at the temperature of 55 ° C presented the best chemical percentages and showed no toxic effect. The studied models presented good statistical indices as a function of the adjustments to the experimental data. The Wang and Singh model presented the best R 2 and for the drying kinetics of the palm shoots. The Peleg model presented a unique graphical behavior, reaching to cross the field of negative water quantity before reaching the equilibrium point of the dehydration process. Therefore, this model cannot be used to simulate the drying process of 'Miúda' shoots within the studied temperature range.
Resumo: Objetivou-se descrever o processo de secagem do eixo central de jaca por modelos matemáticos e determinar qual modelo matemático apresentou os melhores ajustes para as características avaliadas. Foi estudado a secagem do eixo central de jaca em estufa com circulação e renovação de ar em quatro temperaturas diferentes 50, 60 70 e 80 °C utilizando modelos matemáticos para a descrição da quantidade de água no eixo central de jaca, foram utilizados frutos adquiridos no pomar do Centro de Ciências Humanas, Sociais e Agrarias, Bananeiras-PB pertencente a Universidade Federal da Paraíba. De acordo com a análise de dados o modelo de Page foi o que apresentou os melhores coeficientes de determinação e os melhores ajustes aos dados experimentais. Palavras-chave: Modelos matemáticos, cinética de secagem, Artocarpus heterophyllus.Abstract: This study aimed to describe the process of drying the central axis of jackfruit by mathematical models and determine which mathematical model presented the best fit for the characteristics. This study investigated the drying of the central axis of jackfruit in an oven with circulation and air exchange at four different temperatures 50, 60, 70 and 80 ° C using mathematical models to describe the amount of water in the central axis of jackfruit, fruits were utilized acquired in orchard Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraíba. According to the data analysis the Page model showed the best determination coefficients and the best fit to the experimental data.
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