Parâmetros físico-químicos, teor de fibra bruta e alimentar de pós alimentícios obtidos de resíduos de frutas tropicais

Uchôa, Ana M. A.; Costa, José Maria Correia da; Maia, Geraldo Arraes; Silva, Elisabeth Mary Cunha; Carvalho, Ana de Fátima Fontinele Urano; Meira, Tatyane Ribeiro

doi:10.20396/san.v15i2.1817

Cited by 43 publications

(44 citation statements)

References 11 publications

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“…The protein content of GPF in this study was higher than the crude protein contents of edible powders from passion fruit peels (0.96%) and cashew and guava pomace residues (1.16% each) (Uchoa et al, 2008). As shown in Table 3, there was no significant difference between the formulations 2 and 3 had (p < 0.05), but they differed from formulation 1.…”

Section: Resultscontrasting

confidence: 49%

“…GPF had low fat content (1.63 g.100 g -1 ), which is similar to the results reported by Souza et al (2008) (1.64 g.100 g -1 ) for passion fruit peel flour and also similar to the results reported by Fernandes et al (2008) (1.61 g.100 g -1 ) for potato skin flour. In a study by Uchoa et al (2008), the lipid contents for edible powders of cashew and guava pomace residues were 3.03 and 9.74 g.100 g -1 , respectively. In contrast, these authors detected only 0.75 g.100 g -1 fat in an edible powder obtained from passion fruit peels, which is much lower than the value found in this study.…”

Section: Resultsmentioning

confidence: 98%

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Bioactive compounds and acceptance of cookies made with Guava peel flour

Bertagnolli¹,

Silveira²,

Fogaça³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Resultscontrasting

confidence: 49%

Section: Resultsmentioning

confidence: 98%

Bioactive compounds and acceptance of cookies made with Guava peel flour

Bertagnolli¹,

Silveira²,

Fogaça³

et al. 2014

Food Sci. Technol (Campinas)

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“…No entanto, outros fatores, como absorção de umidade ambiente, teor de amido danificado, também pode justificar esse aumento. A acidez representa um importante parâmetro do estado de conservação de um produto (UCHOA et al, 2008). Para biscoitos, a acidez máxima permitida corresponde a 2 g/100g (ANVISA, 1978).…”

Section: Caracterização Química Dos Biscoitosunclassified

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Vieira

Freitas

Silva

et al. 2015

Braz. J. Food Technol.

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ResumoO glúten pode determinar a qualidade da farinha de trigo, conferindo às massas características como elasticidade e capacidade de absorver água, o que torna a elaboração de produtos de panificação isentos de glúten um desafio. Desse modo, o presente estudo buscou avaliar as características físico-químicas e sensoriais de biscoitos elaborados com ingredientes sucedâneos ao trigo, como fécula de mandioca, farinha de soja, de quinoa e de amaranto. Para a caracterização física foram determinados: peso, diâmetro, espessura, fator de expansão e volume específico. Quanto à composição química foram determinados: umidade, cinzas, proteínas, lipídios, fibras alimentares, carboidratos totais, energia, além de pH e acidez. A aceitabilidade foi determinada por meio de uma escala hedônica de nove pontos. As formulações contendo farinhas sucedâneas ao trigo apresentaram bom rendimento, maior teor de cinzas, de proteínas, de lipídios e de fibras alimentares. Também, essas apresentaram percentuais de aceitabilidade superiores a 70%, exceto para a avaliação do sabor da amostra com maior teor de soja (40 g/100g). Conclui-se que as formulações contendo farinhas sucedâneas ao trigo podem ser consideradas promissoras, disponibilizando alternativas alimentares àqueles que almejam produtos com valor nutricional superior e posicionamento único no mercado, visto que os produtos disponíveis muitas vezes possuem baixo valor nutritivo ao serem elaborados com farinhas amiláceas. Palavras-chave: Composição química; Panificação; Fibra alimentar; Análise sensorial. SummaryGluten can determine the quality of wheat flour, providing elasticity and the water holding characteristics of the dough, which makes the preparation of gluten-free bakery products a challenge. Thus the aim of this study was to evaluate the physicochemical and sensory characteristics of cookies made with wheat flour substitutes such as cassava starch, soy, quinoa and amaranth flours. The physical characterization was determined according to the weight, diameter, thickness, expansion factor and specific volume. The chemical composition was determined according to the moisture, ash, protein, fat, dietary fibre and total carbohydrate contents, and also the energy, pH and acidity. Acceptability was determined using a nine-point hedonic scale. The formulations containing the wheat flour substitutes showed good yields, and higher ash, protein, lipid and dietary fibre contents. They also showed percentages of acceptability above 70%, except for the flavour of the sample with the highest soy content (40 g/100g). It was concluded that the formulations containing wheat flour substitutes could be considered promising alternatives for food products with superior nutritional value and a unique market opportunity, since the products available frequently have a low nutritional value due to the fact that they are elaborated with starchy flours.

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“…According to Uchoa et al (2008), the disappearance of the DM in the by-product begins after 3 hours, because fruits rich in sugars (glucose and fructose) have a high potential for fermentation.…”

Section: Resultsmentioning

confidence: 99%

Ruminal degradability of agro-industrial fruit residues

et al. 2016

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The aim of this study was to evaluate the chemical composition and ruminal degradability of the dry matter (DM), crude protein (CP) and neutral detergent fiber (NDF) of fruit residues. Three fistulated sheep were held collectively in a pen, and fed daily with the studied residues in a diet consisting of canarana grass (Echinochloa pyramidalis) and a concentrate of corn and soybeans. The animals were allowed an adjustment period of seven days. The residues were dried in the sun, crushed in a forage machine, sorted using a 4.0-mm sieve, and incubated for 3, 6, 12, 24, 48, 72, and 96 h using nonwoven bags (weight 60g/m 2 , 14 ×12 cm²). Chemical analyses of the residues were performed using a randomized block experimental design with split plots. The cherimoya and tamarind residues showed the highest concentrations of CP (12.66% and 11.79%) the ether extract of cherimoya residue was the highest at 22.30%stands out the sour soup residue. The cashew and guava residues showed the highest levels of lignin (22.13 and 18.34%). The effective degradability of DM for the pineapple and tamarind residues to a passage rate of 5%/h were 53.04% and 42.61%, respectively. The guava, cherimoya, and cashew residues showed lower values at 19.16%, 26.86%, and 29.21%, respectively. The cherimoya, guava and pineapple residues showed the highest values of potential degradability for CP at 87%, 81%, 86.02% and 90.94%, respectively, with an average effective degradability of 50.0% at the rate of 5%/h. The pineapple (35.38%) and tamarind residues (34.49%) showed higher values of the effective degradability of NDF at a passage rate of 5%/h. Among the studied residues, the pineapple residue showed the greatest potential for use in animal feed based on chemical composition and rates of degradability. Key words: Byproducts, disappearance, fruit culture, ruminants, sheep ResumoObjetivou-se neste estudo avaliar a composição quimico -bromatológica e a degradabilidade ruminal da matéria seca (MS), da proteína bruta (PB) e fibra em detergente neutro (FDN) de resíduos da agroindústria de fruta. foram utilizados três ovinos fistulados no rúmen, mantidos em baias coletivas, recebendo diariamente dieta composta de capim canarana (Echinochloa pyramidalis) e concentrado a base de milho e soja e os resíduos estudados. Os animais passaram por período de adaptação de sete dias. Os resíduos foram secos ao sol e triturados em peneira de 4,0 mm e incubados nos tempos de 3, 6, 12, 24, 48, 72 e 96 horas, utilizando sacos de tecido não tecido de gramatura 60, nas dimensões de 14 x 12 cm 2 . Foram realizadas as análises químico -bromatologica dos resíduos. O delineamento experimental utilizado foi em blocos ao acaso com parcelas subdivididas. Os resíduos de graviola e tamarindo apresentaram as maiores concentrações de proteína bruta (12,66 e 11,79%), para o teor de extrato etéreo (22,30%) destaca-se o resíduo de graviola. Os resíduos de caju e goiaba apresentaram os maiores teores de lignina, (22,13 e 18,34%). A Degradabilidade efetiva da matéria seca do res...

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Parâmetros físico-químicos, teor de fibra bruta e alimentar de pós alimentícios obtidos de resíduos de frutas tropicais

Cited by 43 publications

References 11 publications

Bioactive compounds and acceptance of cookies made with Guava peel flour

Bioactive compounds and acceptance of cookies made with Guava peel flour

Efeito da substituição da farinha de trigo no desenvolvimento de biscoitos sem glúten

Ruminal degradability of agro-industrial fruit residues

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