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| Damiani,Clarissa; Asquieri,Eduardo Ramirez; Lage,Moacir Evandro; Oliveira,Rodrigo Almeida de; Silva,Flavio Alves da; Pereira,Douglas Endrigo Perez; Vilas Boas,Eduardo Valério de Barros. |
| The objective of this study was to add value to araça and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89 - 26.34%), lipids (0.43 - 0.27%), sucrose (30.62 - 28.98%), total pectin (0.83 - 0.50%), soluble pectin (0.52 - 0.38%), total phenolic compounds (180.31 - 135.52 mg.GAE 100 g-1), and organic acids (401.1 - 68.5 µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83 - 0.95%), carbohydrate (62.52 - 72.5%, calories (257,11 - 295,931 kcal), fiber (0.72 - 1.4%), total soluble sugar (62.52 - 70.44%), reducing sugar (32.05 - 41.41%),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Savanna fruit; Jam; Storage; Shelf-life. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200020 |
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| Damiani,Clarissa; Vilas Boas,Eduardo Valério de Barros; Asquieri,Eduardo Ramirez; Lage,Moacir Evandro; Oliveira,Rodrigo Almeida de; Silva,Flavio Alves da; Pinto,Daniella Moreira; Rodrigues,Luiz José; Silva,Edson Pablo da; Paula,Nélio Ranieli Ferreira de. |
| The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brazilian fruit; Physicochemical characterization; Nutritional characterization; Frutas brasileiras; Caracterização física e química; Caracterização nutricional. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300026 |
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