Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

Villela, Paula; Batista, Ângela Giovana; Pinto, Nísia Andrade Villela Dessimoni

doi:10.1590/s0101-20612013005000082

Cited by 20 publications

(14 citation statements)

References 31 publications

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“…The CAB flour had 11.42% of the daily intake index with 80 mg/100 g, a result inferior to that found in wheat flour (90.8 mg/100 g), rice (95.4 mg/100 g), and maize flour (81.3 mg/100 g) and higher than the Annona crassiflora flour (62.09 mg/100 g) [42,46]. The values of minerals found make the incorporation of CAB flour as supplementation and nutrient supplementation in food products promising, such as wheat cereal flours, used in bread products, which are generally deficient in minerals essential for human nutrition [10].…”

Section: Mineral Composition Characterizationcontrasting

confidence: 56%

“…The amount of calcium found in this work is higher compared to wheat flour (18 mg/100 g), corn flour (34 mg/100 g), rye flour (24 mg/100 g), Annona crassiflora flour (117 mg/100 g), and similar to and/or the same as soybean flour (206 mg/100 g) and acerola bagasse flour (264.32 mg/100 g) [41][42][43]. This mineral is abundant in the human body, contributing about 2% of body weight, is responsible for mineralization of bones and teeth, performing intracellular regulation in most body tissues, muscular contraction, and nervous function [44].…”

Section: Mineral Composition Characterizationmentioning

confidence: 57%

“…The CAB flour had a content 262.5 mg/100 g of magnesium, representing 65.62% of the daily nutritional recommendation, a proportion higher than green banana flour (30.84 mg/100 g), wheat flour (8.25 mg/100 g), rice flour (7.3 mg/100 g), bean flour (47.20 mg/100 g), papaya Hawaii flour (210 mg/100 g), banana green flour (30,80 mg/100 g), and Annona crassiflora flour (14.23 mg/100 g) [42,46,47,50,51]. Scientific research has shown that even minimal variations in the concentration of this mineral can deplete certain Table 4: Total content of phenols and DPPH…”

Section: Mineral Composition Characterizationmentioning

confidence: 92%

“…According to the results, the 100 g portion of CAB flour had 4.0 mg Cu, which was higher than that found for wheat flour (1.51 mg/100 g), rice flour (2.2 mg/100 g), maize flour (0.9 mg/100 g), and papaya peel flour (1.09 mg/100 g) [46,47], while the Zn content in the CAB flour was 8.5 mg/100 g and higher than the Annona crassiflora flour (3.41 mg/100 g), wheat flour (7.59 mg/100 g), papaya peel flour (0.23 mg/100 g), apple pomace flour (0.17 mg/100 g), and orange pomace flour (0.23 mg/100 g), demonstrating to be promising for food formulations [41,42,46,48]. The minerals Cu and Zn present in CAB flour account for more than 75% of the daily nutrient intake index (DRI) of nutrients, especially for copper [36,37].…”

Section: Mineral Composition Characterizationmentioning

confidence: 96%

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Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Souza

Santos

Silva

et al. 2018

Journal of Food Quality

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Currently, the fruit processing industry generates a high volume of waste in fruits that have not reached a quality standard for consumption or by-products generated throughout the production process. To reduce this waste, mitigating measures, such as reuse in food formulations, have been proposed. In this work the custard apple bagasse flour (Annona squamosa L.) (CAB) was produced and incorporated into cookie formulations in different proportions (5 to 50%) evaluating its acceptability. The CAB flour was characterized by physicochemical analysis, proximate composition, mineral analysis, determination of the phenolic content, and antioxidant capacity. The results of the physicochemical and proximate characterizations show that the processed flour presents values and specifications suitable for food formulations. The mineral composition of the CAB flour responds to more than 20% of the daily intake of nutrients, highlighting the Cu, Fe, Mn, Zn, Ca, and Mg. The composition of phenolic compounds for CAB flour and cookies formulations presented values ranging from 200 to 658 mg GAE/100 g, similar to flour and formulations prepared of residues tropical fruit, while DPPH• inhibition showed a variation of 9.68-10.75%. Cookies made from the CAB flour showed high acceptability making the flour promising in the nutritional incorporation in food formulations.

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Section: Mineral Composition Characterizationcontrasting

confidence: 56%

Section: Mineral Composition Characterizationmentioning

confidence: 57%

Section: Mineral Composition Characterizationmentioning

confidence: 92%

Section: Mineral Composition Characterizationmentioning

confidence: 96%

See 2 more Smart Citations

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Souza

Santos

Silva

et al. 2018

Journal of Food Quality

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“…According to Mesquita et al (2007) and Morzelle et al (2011), araticum is highly appreciated due to its sweet yellowish pulp, and its intense aroma. Similar results were obtained by Villela et al (2013) when evaluating formulations of bread with the addition of different amounts of araticum flour (10 and 20%). These authors noted that the formulations were well-accepted and did not differ statistically from the control formulation.…”

Section: Resultssupporting

confidence: 81%

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Arruda

Botrel

Fernandes

et al. 2016

Braz. J. Food Technol.

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Development and sensory evaluation of products containing the BrazilianSavannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.) Desenvolvimento e avaliação sensorial de produtos com frutos do Cerrado brasileiro araticum (Annona crassiflora Mart.) e cagaita (Eugenia dysenterica Mart.) SummaryThe objective of this study was to use the pulp of the Brazilian Savannah fruits araticum and cagaita to develop new products, and to evaluate their sensory acceptance by children from 7 to 9 years of age. The products developed were: three milk caramel formulations: DP (standard), DA (araticum pulp) and DB (araticum pulp and grated coconut); three cagaita refresher formulations: RP (cagaita pulp), RA (cagaita pulp and orange juice) and RB (cagaita pulp and carrot juice); and a cagaita jam formulation. It was found that the three formulations of milk caramels were equally accepted (p>0.05), whereas the RA refresher was more accepted (p<0.05) than the others (RP and RB). In addition, the cagaita jam received high sensory acceptance scores. All the products developed were well accepted since their acceptability indexes were greater than 70%. There was no influence (p>0.05) of gender on the sensory acceptability of the products evaluated. It was concluded that the products developed showed good acceptability from a sensory point of view, which suggests high market potential.Keywords: Annona crassiflora; Eugenia dysenterica; Milk caramels; Refresher; Jam; Children. ResumoO objetivo deste estudo foi utilizar a polpa dos frutos do Cerrado brasileiro araticum e cagaita para desenvolver novos produtos e avaliar a aceitabilidade sensorial por crianças de 7 a 9 anos de idade. Os produtos desenvolvidos foram: três formulações de doce de leite: DP (padrão), DA (com polpa de araticum) e DB (com polpa de araticum e coco ralado); três formulações de refresco de cagaita: RP (polpa de cagaita), RA (polpa de cagaita e suco de laranja) e RB (polpa de cagaita e suco de cenoura); e uma formulação de geleia de cagaita. Verificou-se que as três formulações de doce de leite foram igualmente aceitas (p>0,05), enquanto o refresco RA foi mais aceito (p<0,05) que os demais (RP e RB). Além disso, a geleia de cagaita apresentou elevados escores de aceitação sensorial. Todos os produtos desenvolvidos foram bem aceitos, uma vez que seus índices de aceitabilidade foram maiores que 70%. Não houve influência (p>0,05) do gênero sobre a aceitabilidade sensorial dos produtos avaliados. Conclui-se que os produtos desenvolvidos apresentaram boa aceitabilidade do ponto de vista sensorial, o que sugere um elevado potencial de mercado. Alimentos, Rua Monteiro Lobato, 80, CEP: 13083-862, Campinas/SP -Brazil, e-mail: hsilvanoarruda@gmail.com Cite as: Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.). Braz. J. Food Technol., v. 19, e2015105, 2016. Received: Dec. 15, 2015 Accepted: Aug. 11, 2016 http://bjft.ital.sp.g...

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Food Composition Data: Edible Plants in Cerrado

Bailão

Oliveira

Almeida

et al. 2021

Local Food Plants of Brazil

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181negative correlation between the in vitro potential of many molecules and their ADME/T (absorption, distribution, metabolism, excretion/toxicity) profile is generally noted (Gleeson et al. 2011). Synthetic compounds present a significantly lower number of chiral centers and are both smaller and present greater flexibility, which results in weaker, less specific activity (Feher and Schmidt 2003). In contrast, plantderived natural products present a diversity of bioactive compounds with differing chemical scaffolds (Atanasov et al. 2015). Plant-derived products possess properties, such as binding affinities for specific proteins, that are evolutionary optimized (Appendino et al. 2010;Hunter 2008). Such characteristics make plant-derived products more advantageous for conducting ADME/T tests (Atanasov et al. 2015). Another advantage in drug discovery using medicinal plants is the known good correlation between ethnopharmacological information (well documented) and the medical use of the plant. Around 80% of identified compounds present some ethnomedicinal use, whether identical or related to current usage of the active plant elements (Fabricant and Farnsworth 2001). Further, technological advances in systems biology, bioinformatics, plant specialized metabolism, and synthetic biology present opportunities through which the medicinal properties of plants are discovered, utilized, and expanded toward developing new herb-inspired medicines (Li and Weng 2017). Accordingly, plant-derived natural products still represent a valuable source for drug discovery, this, motivated by global public health challenges, such as COVID-19, HIV/AIDS, malaria, hypertension, diabetes, and cancer (Thomford et al. 2018). About a quarter of all Food and Drug Administration (FDA)-and/or European Medical Agency (EMA)-approved drugs are plant-derived (Patridge et al. 2016;Thomford et al. 2018).In this context, Brazil possesses various biomes with a great portion of the world's biodiversity and approximately 20% of the plants and microorganisms on the planet (Calixto 2000). Among these biomes, the Cerrado is a neotropical savanna with rich flora (Klink and Machado 2005). Over 13,127 highly endemic plant species have been recorded within this biome (Myers et al. 2000;Overbeck et al. 2015;Silva and Bates 2002;Silveira et al. 2016). Yet, in regard to environmental conservation, only 41% of the original Cerrado still remains as native vegetation (Soares-Filho et al. 2014). This reduction is due to anthropogenic activities, such as monoculture, pasture expansions, mineral extraction, and the growth of urban areas (Faleiro et al. 2013). Considering only agricultural activity between 2002 and 2009, an estimated loss of 92,712 km 2 of natural Cerrado area has occurred (Overbeck et al. 2015). Preservation policies in Brazil need improvement, yet only 7% of the Cerrado is under legal protection (Soares-Filho et al. 2014).Both the bio-prospecting potential of the Cerrado for medicinal species and knowledge concerning traditional medicines are disappear...

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Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

Cited by 20 publications

References 31 publications

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products

Development and sensory evaluation of products containing the Brazilian Savannah fruits araticum (Annona crassiflora Mart.) and cagaita (Eugenia dysenterica Mart.)

Food Composition Data: Edible Plants in Cerrado

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