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| Bezerra,Carolina Vieira; Rodrigues,Antonio Manoel da Cruz; Amante,Edna Regina; Silva,Luiza Helena Meller da. |
| This study evaluated the chemical composition of peeled and unpeeled green banana Cavendish (AAA) flour obtained by drying in spouted bed, aiming at adding nutritional value to food products. The bananas were sliced and crushed to obtain a paste and fed to the spouted bed dryer (12 cm height and T = 80 ºC) in order to obtain flour. The flours obtained were subjected to analysis of moisture, protein, ash, carbohydrates, total starch, resistant starch, fiber. The green banana flours, mainly unpeeled, are good sources of fiber and resistant starch with an average of 21.91g/100g and 68.02g/100g respectively. The protein content was found in an average of 4.76g/100g, being classified as a low biological value protein with lysine as the first limiting amino... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Green banana; Flour; Starch; Fiber; Spouted bed. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000400025 |
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| Silva,Alessandra Eluan da; Silva,Luiza Helena Meller da; Pena,Rosinelson da Silva. |
| Neste trabalho, isotermas de adsorção e dessorção do açaí (Euterpe oleracea Mart.) e do cupuaçu (Theobroma grandiflorum Schum.) em pó foram determinadas experimentalmente com o auxílio de higrômetro AQUAlab3TE da Decagon nas temperaturas de 15, 25 e 35 °C. As curvas obtidas apresentaram um comportamento do tipo III, característico de materiais ricos em carboidratos. Os dados experimentais de adsorção e dessorção dos produtos foram ajustados, por análise de regressão não-linear, usando o aplicativo STATISTICA para Windows 5.1B, aos modelos matemáticos de Handerson, Oswin, GAB e BET-modificado. Os modelos de Oswin e GAB foram os que melhor se ajustaram aos dados experimentais de sorção de umidade para o açaí e cupuaçu em pó, respectivamente. Determinou-se... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Isotermas; Sorção; Modelagem; Monocamada; Calor de dessorção. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000400020 |
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| Darnet,Sylvain Henri; Silva,Luiza Helena Meller da; Rodrigues,Antonio Manoel da Cruz; Lins,Roseana Telles. |
| Buriti and patawa are two endemic palm trees from the Amazon region. Their pulps are traditionally consumed by the local population, but are underused and lesser known worldwide. Nutritional composition, fatty acid and tocopherol contents of the two palm pulps were determined by modern analytical methods: Gas Chromatography (CG) and High Performance Liquid Chromatography (HPLC), based on the standards of AOCS (AMERICAN..., 2002) and AOAC (ASSOCIATION..., 1997), respectively. Buriti and patawa fruit pulps are highly nutritive, with respectively, high fat content (38.4% and 29.1% of dry matter (DM)), protein content (7.6% and 7.4% of DM) and dietary fibers (46% and 44.7% of DM). Buriti pulp can be considered healthy food due its high content of vitamin E... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amazon; Pulp; Fruit; Palm; Buriti; Mauritia flexuosa; Patawa; Oenocarpus bataua; Lipids; Fatty acids; Tocopherols. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200032 |
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| Melo,Wellington dos Santos; Pena,Rosinelson da Silva; Rodrigues,Antonio Manoel da Cruz; Silva,Luiza Helena Meller da. |
| The objective of this study was to perform an analysis of the characterization of buriti fruit (Mauritia flexuosa). Each part of the fruit (peel, pulp, and fibrous part) was analyzed and their hygroscopic behavior was evaluated to establish the drying and storage conditions. Adsorption and desorption isotherms were obtained at 25 °C to the monolayer value was estimated, and the application of the Halsey, Handerson, Kuhn, Mizrahi, Oswin, Smith, BET, and GAB models was evaluated to the prediction of the isotherms. The fruit pulp was classified as rich in high quality oil, and like the peel and the fibrous part, it was also considered as rich in dietary fiber. The isotherms of the fruit parts were classified as type II, and their microbiological stability (a... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buriti; Mauritia flexuosa; Drying; Storage; Isotherm. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400017 |
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