CARACTERIZAÇÃO FÍSICO-QUÍMICA DA AMÊNDOA DA CASTANHA DE CAJU (Anacardium occidentale L.) CRUA E TOSTADA

Melo, Maria Luísa Pereira de; Maia, Geraldo Arraes; Silva, A.P.V.; Oliveira, Gerardo Sérgio Francelino de; Figueiredo, Raimundo Wilane de

doi:10.1590/s0101-20611998000200008

Cited by 21 publications

(25 citation statements)

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“…The sample evaluated showed high levels of lipids and proteins, and the proximate composition similar to the results observed by e Melo et al (1998). The high fat content observed in cashew nuts associated with a high proportion of unsaturated fatty acids composition, represented mostly (about 80%) by oleic and linoleic acids Toschi et al, 1993) predispose the deteriorative reactions of lipid oxidation during processing and storage, which can make food sensorially unacceptable and produce potentially toxic substances (Soares et al, 2012b).…”

Section: Resultssupporting

confidence: 70%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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The aim of this study was to evaluate the physical and chemical changes in cashew nut flour under different packaging and storage conditions. The flour samples were characterized according to their chemical composition, packaged in polystyrene trays associated with covering chloride polyvinyl (PVC), plastic pot of polyethylene terephthalate (PET), plastic packaging polyethylene (POL) and without coating polystyrene trays (CON). All packages were stored for 225 days, evaluating every 45 days the moisture content of the flour as well as extracting their oil by the cold method for characterization on the following indexes: acidity, saponification, iodine, peroxide and refraction. There was slight and gradual increase in the moisture content from the 45 th to the 225 th day, especially for products packaged in PVC and without coating polystyrene trays (CON). The oil saponification indexes showed gradual decrease during storage, especially in flour without packaging (CON). There was a gradual increase in the iodine index until the 135 th day, followed by decay. The acidity and peroxide indexes increased along with the storage time. However packages with lower oxygen and moisture permeability, such as PET and POL, minimized such changes, being therefore the most suitable for long-term storage.

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Section: Resultssupporting

confidence: 70%

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

et al. 2017

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“…Thus the requirement for protein signifies a requirement for amino acids. The average value of 24.6 ± 0.22 obtained for the protein content of umbu seeds is higher than the value found in the literature for some well known fruit seeds such as cashew nut 21 (22.11%), papaya 13 (8.40%), melon 22 (15.22%) and baru 20 (23.9%). It is also higher than that for some cereal grains and oil seeds such as quinoa 23 (15.50%), wheat 12 (11.57%), corn 17 (8.90%) and sesame 17 (18.60%), with the exception of pumpkin 24 (31.60%).…”

Section: Resultscontrasting

confidence: 66%

“…The lipid content of umbu seeds can be considered economically attractive for oil extraction due to the high lipid content as compared to the seeds of some fruits such as the cashew nut 21 (46.28%), papaya 13 (9.50%), melon 22 (25.74%), sapoti 14 (11.50%), pumpkin 24 (36.27%) and baru 23 (38.2%). It is also high when compared to some cereals and oil seeds such as corn 19 (3.90%), rice 19 (0.40%) and cotton 16 (21.21%).…”

Section: Resultsmentioning

confidence: 99%

Chemical composition of umbu (Spondias tuberosa Arr. Cam) seeds

Borges¹,

Maia²,

Gomes³

et al. 2007

Quím. Nova

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Recebido em 20/10/05; aceito em 7/4/06; publicado na web em 11/8/06The umbu tree (Spondias tuberosa Arr. Cam) is an important fruit tree the economy of the semi-arid northeastern region of Brazil. With the objective of finding use for the seeds, physical and chemical characterizations of the seeds from 2 cultivars in 2 maturation stages were carried out and their fatty acid and mineral profiles determined. The results showed no differences between the seeds analyzed. The yield was about 10% and the dimensions as follows: length from 1.48 to 2.11 cm and width from 0.76 to 1.16 cm. The average lipid content was 55% of which 69% was unsaturated and the average protein content was 24%. The seeds were a good source of the following minerals: P, K, Mg, Fe and Cu. The overall results indicated that the oil or the seeds could be used for food stuffs if no toxic agents were found.

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“…Porém, o teor de gordura (65,99%) obtido neste trabalho é superior ao obtido por Vallilo et al (1998) para essa amêndoa (34,2-61,3%) e, também, aos relatados na literatura para castanha-de-caju (43,0-47,7%) (Sizaret & Jardin, 1996;Melo et al, 1998;TACO, 2006;USDA, 2007), amendoim (49,66%), noz-moscada (36,31%), pistache (44,44%), noz-européia (56,96%) e avelã (60,75%) (USDA, 2007); sendo equivalente àqueles relatados para castanha-dobrasil (63,5-66,43%) (TACO, 2006;USDA, 2007), e inferior aos citados para noz-pecã (71,97%) e macadâmia (75,50-75,77%) (Philippi, 2003;USDA, 2007), indicando, portanto, que essa amêndoa é excelente fonte de gordura vegetal. Analisando mistura de amêndoas de sapucaia, Carvalho (2008) obteve 64,0% de gordura, semelhante, portanto, ao obtido neste trabalho.…”

Section: Resultsunclassified

“…O teor médio de cinzas (3,43%) encontrado neste trabalho é equivalente àquele obtido por Carvalho (2008) com base numa mistura de amêndoas de sapucaia, e é superior aos encontrados por Lima et al (2004) e Melo et al (1998) para castanha-de-caju (2,50-2,52%) e dos valores citados por USDA (2007) para macadâmia (1,14%), noz-pecã (1,49%), avelã (2,29%) e noz-moscada (2,34%), o que é um indicativo de que essa amêndoa é rica em minerais.…”

Section: Resultsunclassified

Características físicas de frutos e amêndoas e características químico-nutricionais de amêndoas de acessos de sapucaia

et al. 2008

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RESUMO -O objetivo deste trabalho foi avaliar a variabilidade fenotípica entre acessos de sapucaia para características físicas de frutos e amêndoas e características químico-nutricionais de amêndoas, para fins de uso em futuros trabalhos de melhoramento genético. Os frutos foram colhidos no estádio de pré-maturação e mantidos em temperatura ambiente por cerca de uma semana para completar a maturação. As seguintes características físicas e químico-nutricionais foram analisadas: peso médio de fruto, diâmetro longitudinal, diâmetro equatorial, relação diâmetro longitudinal/diâmetro equatorial do fruto, diâmetro da tampa, peso médio de amêndoa, comprimento da amêndoa, diâmetro da amêndoa, relação comprimento/diâmetro da amêndoa, número de amêndoas/fruto, energia, gordura, proteína bruta, cinzas e minerais. Os dados foram submetidos à análise de variância, e as médias dos acessos, comparadas pelo teste de Scott-Knott a 5%. Houve diferenças estatísticas entre os acessos para as características avaliadas, exceto gordura e proteína bruta. Observou-se grande variabilidade fenotípica no germoplasma analisado, indicando que essa variabilidade pode servir de base inicial para futuros trabalhos de melhoramento genético. Termos para indexação: Recursos genéticos, fruteira nativa, Lecythis pisonis, variabilidade fenotípica. FRUIT AND ALMOND PHYSICAL CHARACTERISTICS AND ALMOND CHEMICAL-NUTRITIONAL CHARACTERISTICS OF SAPUCAIA ACCESSESABSTRACT -The objective of this work was to evaluate fruit and almond physical characteristics and almond chemical-nutritional characteristics of sapucaia accesses. Fruits were harvested at the stage of pre-ripening and kept at environment temperature for about a week to complete the ripening. The following physical and chemical-nutritional characteristics were analyzed: fruit mean weight, fruit longitudinal diameter, fruit equatorial diameter, fruit longitudinal diameter/fruit equatorial diameter ratio, cover diameter, almond mean weight, almond length, almond diameter, almond length/diameter ratio, almond number/fruit; fat, brute protein, asher and minerals. The data was submitted to the variance analysis and access means compared by the Scott-Knott test at 5%. There were statistical differences among accesses for all the analyzed characteristics, except for fat and brute protein. It was observed a great phenotypic variability in the analyzed germplasm, indicating that this variability may serve as a baseline for future works on genetic improvement.

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CARACTERIZAÇÃO FÍSICO-QUÍMICA DA AMÊNDOA DA CASTANHA DE CAJU (Anacardium occidentale L.) CRUA E TOSTADA

Cited by 21 publications

References 0 publications

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Physical and chemical characteristics of cashew nut flour stored and packaged with different packages

Chemical composition of umbu (Spondias tuberosa Arr. Cam) seeds

Características físicas de frutos e amêndoas e características químico-nutricionais de amêndoas de acessos de sapucaia

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