Conservação do leite de castanha-do-pará

Cardarelli, Haíssa Roberta; Oliveira, Antônio Joaquim de

doi:10.1590/s0103-90162000000400004

Cited by 31 publications

(15 citation statements)

References 2 publications

(1 reference statement)

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“…They were stored under refrigeration after reaching room temperature (20°C). The methodology used to obtain the extract was adapted from Souza, Holanda, Maia, Junior, and Figueiredo () and Cardarelli and Oliveira ().…”

Section: Methodsmentioning

confidence: 99%

Brazil nut powdered milk properties

Kluczkovski¹,

Lima²,

Oliveira³

2016

Journal of Food Processing and Preservation

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The Brazil nut powdered milk was featured in order to evaluate its processing yield and the toxicological aspects concerning selenium (Se) and aflatoxin (AFL). The tests followed a type 2² factorial design, using the drying adjuvant types (maltodextrin and Arabic gum) as independent variables. The dependent variables were the extracts technological features and the adjuvant ratios. Among the tested products, the selected one had 30% Arabic gum and showed 26.83% yield. Its mean protein content was 30.12% and physicochemical features helped preventing microbial deterioration throughout 60 storage days at room temperature. However, the Se and AFL contents should be monitored because the spray dryer atomization appears to concentrate these variables content, when they are found in the raw material, thus affecting the finished product safety. Practical applications The research revealed the properties of the Brazil nut powdered milk as a source of non‐dairy protein, especially to vegan and to healthier consumer's diet. This approach provides an alternative product instead soymilk to consumers allergic to bovine milk. The spray drying method adds value to the raw product (native seed) in order to provide a new ingredient for culinary and industrial formulations.

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Section: Methodsmentioning

confidence: 99%

Brazil nut powdered milk properties

Kluczkovski¹,

Lima²,

Oliveira³

2016

Journal of Food Processing and Preservation

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“…Vários estudos relatam que a amêndoa da castanha contém de 60 a 70% de lipídeos e cerca de 15 a 20% de proteínas de alto valor biológico (Cardarelli & Oliveira, 2000).…”

Section: (Recebido Em 15 De Outubro De 2007 E Aprovado Em 11 De Junhounclassified

Influência do processo de beneficiamento na qualidade de amêndoas de castanha-do-brasil

2010

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RESUMOA castanha-do-brasil (Bertholletia excelsa H.B.K.) é uma matéria-prima importante que constitui a base de subsistência para os povos da região Amazônica. Em razão do alto teor de lipídios insaturados, cerca de 60 a 70% torna-se altamente perecível. Inadequadas práticas de beneficiamento fazem com que o descascamento resulte alto índice de amêndoas quebradas ou danificadas. Neste trabalho objetivou-se fazer um comparativo das propriedades físico-químicas, teor de minerais, ácidos graxos e perfil de aminoácidos essenciais de amêndoas que sofreram danos mecânicos em comparação a amêndoas intactas, que foram beneficiadas, embaladas e armazenadas nas mesmas condições. O teor de minerais totais de amêndoas danificadas e intactas, armazenadas durante três meses à temperatura ambiente, não apresentaram diferenças significativas entre si. Entretanto, resultou em perdas significativas de ácidos graxos insaturados, como o oléico e o linoléico, além de aminoácidos essenciais, principalmente a lisina. Isso pode implicar na redução do valor biológico da castanha, principalmente na sua qualidade sensorial. Termos para indexação:Castanha-do-brasil, processamento, composição química. ABSTRACTBrazil nut (Bertholletia excelsa H.B.K.) is an important raw material. It constitutes a basic stable of the population living in the Amazon region. Due to high unsaturated lipid content, around 60 to 70% is highly perishable. Moreover, inadequate processing practices result in high broken or damaged nuts. The objective this work was to make a comparative study of the physicochemical properties, mineral contents, lipids, and essential amino acid profiles between intact and highly damaged Brazil nut. All samples were stored in the same conditions. Samples were stored during three months at room temperature.The mineral profile of both samples did not show significant variation in total contents. It resulted, however, in significant loss of unsaturated fatty acids such as oleic and linoleic acid, besides essential amino acid, specially lysine. This fact can imply a reduction in the nutritional and sensory properties of the nut.

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“…Many other types of raw material can be used, such as almonds, nuts, rice, oats, among others (Sethi et al, 2016). Some studies were carried out, in laboratory scale, to obtain Brazil nut water-soluble extract (Cardarelli & Dliveira, 2000;Ferberg et al, 2002). However, there are no reports in the literature of studies that aim to obtain the water-soluble extract of Brazil nut and Baru and water-soluble extract of Brazil nut and Macadamia.…”

Section: Introductionmentioning

confidence: 99%