COMPARAÇÃO DAS PROPRIEDADES QUÍMICAS E DO PERFIL LIPÍDICO DAS FARINHAS DE BOCAIUVA (Acrocomia spp.) DESPOLPADA DE FORMA MANUAL E MECÂNICA

Amaral, Luane Aparecida do; Filho, Paulo Sérgio Loubet; Cavalheiro, Leandro Fontoura; Galvani, F.; Santos, Elisvânia Freitas dos

doi:10.32404/rean.v6i2.2737

Cited by 4 publications

(5 citation statements)

References 5 publications

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“…When compared to each other, they presented statistical difference at the 5% probability level. Lower carbohydrate values were obtained by Amaral et al (2019) when they obtained flours of the fruit bocaiuva in the temperature between 40 and 50 °C (46,36%). This high carbohydrate content contributes considerably to its high energy value, and can contribute significantly to raise the food standard of the population.…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 91%

Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Barros

Santos

Nascimento

et al. 2019

JAS

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Sunflower almonds are widely marketed and have numerous technological applications. Through the drying process occurs the reduction of the water content of the product, a factor that contributes to increase its useful life. However, nutritional losses and physical damage can also occur. In this context, the objective of this study was to evaluate the effect of different temperatures applied in the drying process on the physical-chemical characteristics of commercial sunflower almonds. Convective drying was performed using temperatures of 40, 50, 60 and 80 °C. Afterwards, the samples before and after the drying process were analyzed with respect to the following parameters: moisture, water activity, ash, lipids, proteins, carbohydrates and energetic value to observe the influence of different drying temperatures on these attributes. It was verified that the increase of the temperature of the drying air causes an increase in the ash content, total solids, lipids, carbohydrates and energetic value. However, the reduction of moisture content, water activity and proteins was observed. There was no significant difference between the samples in relation to pH.

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Section: Journal Of Agricultural Studiesmentioning

confidence: 91%

Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Barros

Santos

Nascimento

et al. 2019

JAS

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“…We point out that the way of exploitation by those communities assures a final product with better nutritional quality. Amaral et al (2019) verified that although mechanized pulping optimizes production, compared with manual pulping, it does not keep all nutritional and functional characteristics of the essential oils and food fibers in A. totai pulp.…”

Section: Considerations On Conservation and Cultivation Of Acrocomia Totaimentioning

confidence: 91%

“…Besides the environmental perspective, the conservation of native genetic resources is of high relevance for agriculture, especially for plant improvement since native populations present a broader genetic base, thus constituting sources of new genes that can be useful for enhancing resistance to diseases, pests and environmental adaptation (BRAMMER 2002;QUEIROZ et al 1999;GUERRA et al 1998). Socioeconomically, the preservation of natural populations of A. totai is fundamental for rural and traditional communities of the Pantanal region that rely on extractivism and processing of fruits as subsistence resource or income complement (AMARAL et al 2019;VIANNA 2011). We point out that the way of exploitation by those communities assures a final product with better nutritional quality.…”

Section: Considerations On Conservation and Cultivation Of Acrocomia Totaimentioning

confidence: 99%

“…The roots in some places are used in folk medicine as a diuretic and against abscesses and respiratory diseases. The fruit pulp, nutritionally rich (AMARAL et al 2019;MUNHOZ et al 2018 a b ;VIANNA et al 2015;RAMOS et al 2008), is consumed fresh or to prepare ice creams and juices, or flour for several local food products such as cakes and biscuits, jams, candies or as a food industry ingredient (SILVA et al 2020;AGUILERA et al 2018;MARCONDES et al 2018;SILVA et al 2018). The endocarp can be used as crushed rock or as activated charcoal (FLORES-JOHNSON et al 2018).…”

Section: Introductionmentioning

confidence: 99%

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Morphological characterization and productivity estimates of Acrocomia totai Mart. (Arecaceae) – a sustainable alternative of extractivism and cultivation

et al. 2021

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The Acrocomia totai palm can be found in areas of Cerrado and Pantanal in Brazil, Argentina, Bolivia and Paraguay. Its fruits are used by traditional and rural communities for subsistence or income source. Given the relevance of this genetic resource, we assessed the morphological and agronomic characters and estimated the population density in two physiognomies of the Pantanal. We found variation in all analyzed characters, such as the density of spines on the stipe, coloration of leaves, epicarp and mesocarp. The average number of fruits per bunch was 392.30±134.53, fresh mass (g) of the whole fruit of 15.50±3.87 and, the mesocarp oil content (%) of 14.94±8.06. The population density varied between 48 pls.ha-1 in area of shrubby grassland to 287 pls.ha-1 in open grassland. We estimated yields per hectare of 8.65 t of fruits, 4.77 t of pulp and 270 kg of oil in areas of shrubby grassland and 1.45 t of fruits, 0.8 t of pulp and 50 kg of oil in areas of open grassland. The data demonstrate the potential of profitable exploitation of the species in extractive or cultivation. The variation found can be useful for the genus taxonomy, breeding and conservation programs.

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“…The lipid content was 0.98 g 100 g -1 , superior to 0.40 g 100 g -1 reported by Vieira et al (2021) for the abovementioned araçá mass candy. That difference can be attributed to the high lipid content in bocaiuva pulp, which is composed mainly of monounsaturated fatty acids with a higher concentration of oleic acid (Amaral et al, 2019), or approximately 62% of the total extracted oil (Munhoz et al, 2012).…”

Section: Centesimal Compositionmentioning

confidence: 99%

Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages

THEODORO,

DONADON,

GUASQUES

et al. 2024

Food Sci. Technol (Campinas)

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Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.

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COMPARAÇÃO DAS PROPRIEDADES QUÍMICAS E DO PERFIL LIPÍDICO DAS FARINHAS DE BOCAIUVA (Acrocomia spp.) DESPOLPADA DE FORMA MANUAL E MECÂNICA

Cited by 4 publications

References 5 publications

Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Influence of Dehydration in the Physical-Chemical Quality of Commercial Sunflower Almonds

Morphological characterization and productivity estimates of Acrocomia totai Mart. (Arecaceae) – a sustainable alternative of extractivism and cultivation

Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages

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