Nutritional evaluation of <i>Araucaria angustifolia</i> seed flour as a protein complement for growing rats

Leite, Danielle Mc; Jong, Erna Vogt de; Noreña, Caciano Pelayo Zapata; Brandelli, Adriano

doi:10.1002/jsfa.3192

Cited by 11 publications

(8 citation statements)

References 36 publications

(32 reference statements)

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“…It is hypothesized that this difference is due to the different composition of the starch versus the flour. Pinhão flour has approximately 1.7% dietary fiber, 5.4% protein, 2.5% total fat and 80.6% carbohydrate, most of which is starch (Leite, de Jong, Noreña, & Brandelli, 2008). Pinhão starch is 94% pure starch (dry basis) (Daudt, et al, 2014).…”

Section: Physical Properties Of Raw Materialsmentioning

confidence: 99%

“…The irregularities on the structure of the pinhão flour films may be related to the presence of other components besides starch in the polymer matrix, as protein, lipids and fiber. Although the concentration of these components contents are low (Leite, et al, 2008), they can provide interactions with starch, and between each other, that influence in the final film structure. In addition, the higher roughness of the flour film may explain the higher apparent porosity, opacity and WVP obtained for this film ( Table 2).…”

Section: Physical Properties Of Pinhão Starch and Pinhão Flour Based mentioning

confidence: 99%

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Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

et al. 2016

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The aim of this study was to develop and compare the properties of edible films based on pinhão starch and pinhão flour. Seven formulations were developed by casting methodology: 5% pinhão starch with 0, 1, 1.5, and 2% glycerol, and 5% pinhão flour with 1, 1.5, and 2% glycerol. The films were evaluated and compared to each other for thickness, morphological analysis by Scanning Electronic Microscopy (SEM), glass transition temperature (T g), apparent porosity (Ø), water vapor permeability (WVP), tensile properties, color, opacity, and Fourier transform infrared analysis (FTIR). In

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Section: Physical Properties Of Raw Materialsmentioning

confidence: 99%

Section: Physical Properties Of Pinhão Starch and Pinhão Flour Based mentioning

confidence: 99%

Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

et al. 2016

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“…Furthermore, it presents low contents of lipids and proteins, being a source of dietary fiber, magnesium and copper (Table 1). Proteins from araucaria seeds has nutritional value comparable to legume seeds that contain lysine and histidine as limiting amino acids [31], and may be used also as a complementary source of protein in food formulations [8]. Cooked seeds are reported as food of low glycemic index.…”

Section: Nutritional Aspectsmentioning

confidence: 99%

“…Nowadays, A. angustifolia is critically endangered [5] due to long periods of logging for wood and agriculture purposes [1]. The araucaria seed, named pinhão, is a seasonal product and has great nutritional value being a source of dietary fiber, carbohydrates, proteins and minor nutrients [6][7][8]. More importantly, they contain higher content of phenolic compounds [9].…”

Section: Introductionmentioning

confidence: 99%

Chemical Constituents and Biological Activities of Araucaria angustifolia (Bertol.) O. Kuntze: A Review

Branco¹,

Rodrigues²,

Lima³

et al. 2016

J Org Inorg Chem

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Araucaria angustifolia is a tree that belongs to Araucariaceae family and it is mainly found in Southern Brazil. This plant has a notable therapeutical history in folk medicine holding great socioeconomic and environmental importance. Until now, some studies were conducted to assess its chemical composition, biological and pharmacological properties. The studies have shown that the bark, knot, needles (leaves), seeds and bracts (sterile seeds) contain high concentrations of active compounds and exhibit different biological effects. In the folk medicine the different parts of this plant are used to treat various types of illnesses, such as shingles, respiratory tract infections, sexually transmitted diseases and some types of wounds. Bearing this in mind, this review focuses on all currently chemical and biological effects already reported for A. angustifolia and provide a novel perspective and useful information for future research.

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“…Protein concentration was determined by semi micro-Kjeldahl method (AACC 2000) and nitrogen to vegetable origin protein conversion factor of 5.75 was used (Leite et al 2008). The quantity of fat, fi ber, ash and moisture were measured (AOAC 1995).…”

Section: Preparation Of Quinoamentioning

confidence: 99%

Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

et al. 2010

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Quinoa (Chenopodium quinoa Willd) is a good source of vitamin E containing high quality protein. A dark chocolate with the addition of 12, 16 or 20% quinoa was developed. The protein concentration of the products increased as the percentage of quinoa increased. The product containing 20% quinoa showed only 9% increase in vitamin E, while the quantity of polyphenols decreased from 23.5 to 18 μmol pirocatechin/g. The amount of essential amino acids was improved in samples containing quinoa. Cysteine, tyrosine and methionine increased by 104, 72, 70%, respectively in chocolate containing 20% quinoa. The amino acid pattern was as per WHO standards, which was adequate to human needs. The chocolate with quinoa was approved by 92% of the sensory panel. All the samples showed an index of acceptance above 70%. Quinoa could be used at the levels evaluated in this study adding its potential health benefi t to the dark chocolate.

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Nutritional evaluation of Araucaria angustifolia seed flour as a protein complement for growing rats

Cited by 11 publications

References 36 publications

Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

Comparative study on properties of edible films based on pinhão (Araucaria angustifolia) starch and flour

Chemical Constituents and Biological Activities of Araucaria angustifolia (Bertol.) O. Kuntze: A Review

Chemical and sensory evaluation of dark chocolate with addition of quinoa (Chenopodium quinoa Willd.)

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