117 research outputs found
PROCESSAMENTO E UTILIZAÇÃO DA POLPA DE CAJÁ (Spondias mombin L.)
Esta revisão teve como objetivo reunir informações contidas na literatura científica nacional e internacional sobre as características físicas, físico-químicas e sensoriais da polpa de cajá e seus produtos derivados, como sucos, néctares e bebidas fermentadas. Verificou-se a necessidade de organizar ações de pesquisa que visem aumentar o conhecimento sobre as características nutricionais dessa fruta, bem como sobre o desenvolvimento de novos processos tecnológicos ou ajustes naqueles já existentes, a fim de permitir o surgimento de novos produtos e a ampliação de mercados, o que por consequência levaria ao adensamento e estruturação da cadeia produtiva
CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CASHEW NUT BRAN IN DIFFERENT STAGES OF PROCESSING
The present work aimed to characterize the cashew nut bran during several stages of processing, with emphasis in the quantification of total extractable polyphenols and total antioxidant activity. The cashew nut bran was analyzed for the following parameters: water activity, total acidity, pH, moisture, ash, lipids, proteins, carbohydrates, total extractable polyphenols and total antioxidant activity by the methods ABTS•+ and DPPH•. There was a decrease in the water activity and moisture in cashew nut bran during processing. The highest values of total extractable polyphenols and antioxidant activity were observed in raw bran due to peel adhered in these nuts
INFLUENCE OF THE PROCESSING STEPS ON CASHEW NUT QUALITY
Cashew nuts have high nutritional value. This nut providesmacronutrients, micronutrients and a large variety of antioxidants,such as phenolic compounds. There are losses in some compoundsduring the processing of fruits and there are very few studies onthis aspect. Given the above, this research aimed to determine theeff ect of the processing steps on cashew nut characteristics withemphasis on total antioxidant activity. Signifi cant diff erences wereobserved between the processing steps for all the chemical andphysical-chemical characteristics studied. Cashew nuts containedhigh levels of lipids and energy, low content of moisture and wateractivity and medium content of phenolic compounds (51.33 GAE/100g) and antioxidant activity by the ABTS•+ radical (6.49 μM Trolox/g)at the end of the process. Regarding the total antioxidant activity,it was observed that the ABTS•+ radical method can be consideredappropriate to measure the antioxidant activity of cashew nuts, sincethe results presented lower coeffi cients of variation and expressproportionate results to other methods
PROCESSOS OXIDATIVOS NA FRAÇÃO LIPÍDICA DE ALIMENTOS
A presente revisão de literatura teve como objetivo explicar os mecanismos da oxidação lipídica, mostrando os principais métodos de detecção da sua ocorrência em alimentos. Foram abordados ainda o seu efeito nos alimentos e em que etapa do processamento a oxidação costuma ocorrer. Diversas metodologias foram criadas com o intuito de quantificar e identificar a ocorrência da oxidação de lipídios em alimentos, algumas envolvem métodos químicos e físico-químicos e outras são realizadas por meio de testes sensoriais. A utilização de métodos de quantificação juntamente com a aplicação das avaliações sensoriais torna-se útil para analisar como o aumento da ocorrência de processos oxidativos irá ser detectada, representando alternativa para se estimar a manutenção da qualidade sensorial e a aceitação do produto no mercado consumidor
POLYPHENOLS AND ANTIOXIDANT ACTIVITY OF CASHEW NUTS FROM CONVENTIONAL AND ORGANIC CULTIVATION IN DIFFERENT STAGES OF PROCESSING
This research aimed to determine the total extractable polyphenols and the antioxidant activity of cashew nut obtained from conventional and organic cultivation. The study was performed with cashew nuts collected at four stages of processing: after shelling, before peeling, after peeling and during packaging. The antioxidant activity was measured by the methods with the radicals ABTS•+ and DPPH• and by the β-carotene/linoleic acid system. The nuts collected in the steps after shelling and before peeling presented higher antioxidant activity than those collected after peeling and during packaging. Little variation occurred in the content of total extractable polyphenols and antioxidant activity by ABTS•+ and DPPH• assays between the two cultivation methods studied
POTENCIAL AGROECONÔMICO DO BACURI: REVISÃO
Este trabalho de revisão de literatura teve como objetivo
apresentar as potencialidades do bacuri (Platonia insignis
Mart.). Foram abordadas suas características nutricionais,
químicas e físico-químicas, bem como os aspectos de
produção, mercado e industrialização do fruto. O bacuri
evidencia grande potencial econômico pelas amplas
possibilidades de uso, podendo transformar-se (num período
relativamente curto) em nova e excelente alternativa para
o mercado de frutas exóticas. Outros estudos enfocando,
principalmente, a conservação pós-colheita e a
industrialização do bacuri são necessários.
THE AGRO ECONOMICAL POTENTIAL OF BACURI: A REVIEW
Abstract
The objective of this literature review work was to present the potentialities of bacuri
fruit (Platonia insignis Mart.). The nutritional, chemical and physico-chemical
characteristics, as well as its production, market and industrialization aspects were
discussed. The bacuri fruit evidences a great economical potential by the wide use
possibilities, could constitute in a relatively short period, a new and excellent alternative
for the market of exotic fruits. However, it is necessary more studies on this fruit,
mainly about the post-harvest conservation and industrialization
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods
This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.publishersversionpublishe
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