Consulta: subjectFacets:"Macauba"
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Data/hora: 13/06/2024 01:07:17

Impact of genotype on fatty acid profile, oil content and nutritional value of the sweet fruits of Acrocomia aculeata
Provedor de dados: 94
Autores: Antoniassi,Rosemar; Freitas,Sidinea Cordeiro de; Silva,Tania dos Santos; Santiago,Manuela Cristina Pessanha de Araujo; Wilhelm,Allan Eduardo; Junqueira,Nilton Tadeu Vilela.
Abstract  Macauba (Acrocomia aculeata) has mainly been evaluated as an oil source focused on biodiesel production. Furthermore, the fruit mesocarp and kernel are edible, and candies, jelly, sweet alcoholic liquor and ice cream are also produced from the mesocarp. Despite its consumption, there is still a lack of information on the nutritional composition of macauba. Selected macauba genotypes producing fruits with a sweet mesocarp were evaluated regarding the fruit characteristics, proximate composition, oil content and fatty acid profile. The mesocarp total sugar (fructose and glucose) content ranged from 4.5 to 9.6 g/100 g, total dietary fiber varied from 6.8 to 9.3 g/100 g, while protein content was up to 2.2 g/100 g (wet basis). There was a significant...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Macauba; Total dietary fiber; Sugars; Mesocarp; Kernel.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452020000600902