Estudo químico de alimentos formulados à base de palmito Bactris gasipaes H.B.K. (pupunha) desidratado

Monteiro, Marlene Azevedo Magalhães; Stringheta, Paulo César; Coelho, Dilson Teixeira; Monteiro, Josefina Bressan Resende

doi:10.1590/s0101-20612002000300002

Cited by 7 publications

(8 citation statements)

References 1 publication

(1 reference statement)

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“…There are many studies of peach palm (Galdino and Clemente, 2008;Egea et al, 2012;Yuyama et al, 1999;Monteiro et al, 2002) but no one described its composition and structural characterization of all its parts. Besides the peach palm tissues characterization, there is a need to improve the utilization of its by-products generated during the canning process.…”

Section: Introductionmentioning

confidence: 99%

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Barros

Danesi

Beléia

2013

FSTR

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The peach palm cultivated for the industrial canning of heart-of-palm has different portions whose utilization can be maximized. The aim of this work was to evaluate the composition and structure of all portions of peach palm rod and to investigate the possible utilization of the by-products for flours processing. The central edible portion had the highest content of protein, fat, starch and the lowest level of dietary fiber. The highest content of oxalic acid was found in the shell. The tissue is formed by fibrous elements, xylem and phloem vessels, amiloplasts and calcium oxalates in druses and raphides. Although the oxidative enzymes of by-products were inactivated during drying at 90℃ for 36 h, the color parameter indicated that the flours should be dried at 60℃. The median sheath flour had a lower content of oxalic acid and tannins than the stem flour, but similar content of phytic acid.

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Section: Introductionmentioning

confidence: 99%

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Barros

Danesi

Beléia

2013

FSTR

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“…The same occurs when comparing the antioxidant capacity of the soft drink produced in this study (Klimczak et al, 2007;Xu et al, 2008). However, it is important to note that as this is a concentrated juice which is diluted in the formulation of a soft drink, a direct comparison of these values Figure 1 Characteristics of the solid residue (leaf sheathes), generated from the processing of pickled hearts of palm (adapted from Monteiro et al, 2002). with others mentioned in literature is difficult and not always correct.…”

Section: Resultsmentioning

confidence: 75%

“… Characteristics of the solid residue (leaf sheathes), generated from the processing of pickled hearts of palm (adapted from Monteiro et al. , 2002).…”

Section: Resultsmentioning

confidence: 99%

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

Tramonte

Provesi

Silva

et al. 2011

Int J of Food Sci Tech

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The heart of palm is a food extracted from several species of palm trees. Only 10-20% of the raw material is transformed into canned hearts of palm, therefore this agro-industry generates a large quantity of solid residue. The aim of this work was to extract and characterise a juice produced from this solid residue. This extract is compared with the traditional fruit juices (orange and pineapple juices), obtaining higher contents of minerals, such as magnesium (22.80 mg ⁄ 100 g) and potassium (276.90 mg ⁄ 100 g), phenolic compounds (gallic, 3,4-dihydroxybenzoic, chlorogenic, syringic and caffeic acids) and high free radical scavenging capacity (expressed as 2,2-diphenyl-1-picrylhydrazyl), which suggest high antioxidant activity. Additionally, a new soft drink was formulated using this king palm juice as its main ingredient. The soft drink samples formulated with this juice had high sensory acceptability and high intention of consumption, which suggests an important and low-cost application for this industrial residue.

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“…Esse aumento está relacionado ao processamento do palmito, principalmente branqueamento em água fervente, imersão em solução de ácido cítrico e congelamento. Valores superiores de umidade foram relatados para outros palmitos in natura por MONTEIRO et al (2002), com 91,52% em pupunha e por BERBARI et al (2008), com 91,5; 92,2 e 92,5% de umidade em palmitos de palmeira real, pupunha e açaí, respectivamente.…”

Section: Resultados E Discussõesunclassified

“…Valores superiores foram encontrados por FREITAS e FUGMANN (1990) -1 para palmito in natura e congelado, respectivamente, com diferença significativa ao nível de 5%. MONTEIRO et al (2002) observaram redução nos conteúdos de potássio, cálcio e ferro de palmito de pupunha elaborado em conserva, ocorrendo semelhanças nas perdas de potássio e cálcio no presente trabalho, mas discordando para o conteúdo de ferro que foi mantido com a elaboração do produto congelado.…”

Section: Resultados E Discussõesunclassified

Caracterização química do palmito guariroba in natura e congelado

et al. 2011

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ICaracterização química do palmito guariroba in natura e congelado 87.68 and 90.56; ash, 0.96 and 0.73; and lipids, 0.44 and 0.24; besides the occurrence of decreasing energy value from 11.64 to 9.97kcal 100g -1 in the integral sample. The citric acid use in the processing of guariroba palm heart decreased the pH of 5.8 to 4.5, and was efficient for avoid browning. The guariroba palm heart still be a good source of e fiber and total phenol after freezing, in addition to offer high contents of vitamin C and iron mineral.

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Estudo químico de alimentos formulados à base de palmito Bactris gasipaes H.B.K. (pupunha) desidratado

Cited by 7 publications

References 1 publication

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

Juice from king palm (Archontophoenix alexandrae) leaf sheathes: chemical characterisation and use in soft drink formulation

Caracterização química do palmito guariroba in natura e congelado

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