Development and chemical characterization of flour obtained from the external mesocarp of "pequizeiro" fruit

Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour

“…There was no significant difference in the mineral content between macerated flours (P > 0.05). Soares Júnior et al (2010), in a study with pequi peel flour, registered [2.86 g (100 g) -1 ] of ash, a value higher than found in the non-macerated flour in the present study. This was probably due to the removal of the epicarp by Total phenols were determined by adding FeCl 3 to the extract solutions under alkaline conditions to produce a colored complex with phenols, which was read at 510 nm.…”

“…However there was an increase in the lipid content with maceration as also for the protein and fiber contents (Table 1). Soares Júnior et al (2010), studying the pequi peel flour, found lower total lipid content [0.85 g (100 g) -1 ] than that found in the non-macerated flour in the present study, probably due to the non-removal of the epicarp (lipid-rich) ], principally in those underwent maceration. The increase in the lipid content, as also in the protein and dietary fiber content, after maceration of the pequi peel, was probably related to the decrease in the content of carbohydrates and water soluble salts by leaching into the maceration water, resulting in a proportional increase in the contents of both components.…”

Evaluation of Different Levels of Addition of Souari Nut Peel (Caryocar brasiliense) on the Quality of the Mombasa Grass Silage

“…Eq. (2) is as follows: (2) where, G: gas losses (%DM); BW initial : full bucket weight at closing (kg); BW final : weight of the bucket filled in the opening (kg); FDM initial : DM forage in the closing (kg); FDM%: DM content of forage at closing (%).…”

“…In the industries of products derived from souari nut, such as pulp preserves, souari nut oil and souari nut candy, the peel is considered waste, it is used crushed in animal feed [1]. The peel has significant amounts of total dietary fiber, carbohydrates, magnesium, calcium, manganese and copper [2]. The peel has 37% of total carbohydrates and 5% of crude protein (CP) in its composition, it is possible to use it in the diet of ruminants [3].The utilization of souari nut peel in animal feed consists of economic, social and ecological activity of great potential for the rural properties.…”

Pão sem Glúten: Busca por Novos Produtos

“…Desta forma, podem ser obtidos vários novos produtos ou ingredientes a partir dos grãos quebrados e da farinha de arroz como: farinhas pré-gelatinizadas 96,97, farinhas torradas 98 , farinhas modificadas por enzimas e farinhas lácteas 99 , farinhas mistas pré-gelatinizadas e macarrão 100 , salgadinhos extrusados 100,101 , extratos hidrossolúveis 102,103 e filmes biodegradáveis para embalagem de alimentos 104 , sobremesas instantâneas 97 , bolos 105 , biscoitos, pães, entre outros.…”