Detalhes bibliográficos
| Ano de defesa: |
2015 |
| Autor(a) principal: |
Abreu, Patrícia Almeida de Araújo
 |
| Orientador(a): |
Damiani, Clarissa
|
| Banca de defesa: |
Correia, Márcia Helena Sacchi,
Orsine, Joice Vinhal Costa,
Damiani, Clarrisa |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Federal de Goiás
|
| Programa de Pós-Graduação: |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)
|
| Departamento: |
Escola de Agronomia e Engenharia de Alimentos - EAEA (RG)
|
| País: |
Brasil
|
| Palavras-chave em Português: |
|
| Área do conhecimento CNPq: |
|
| Link de acesso: |
http://repositorio.bc.ufg.br/tede/handle/tede/5277
|
Resumo: |
Among the native species of importance in the Brazilian Cerrado, stand out cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trécul) and mangabeira (Hancornia speciosa Gomes). The use of seeds as co-products becomes alternative for the reduction of organic waste, may be incorporated into formulations of various food products. Thus objective with this study was to evaluate the effect of heat treatment on the technological functional properties, nutritional characteristics and anti-nutritional factors of Cerrado fruits seed meal, namely cagaita, mama-cadela and mangaba submitted to drying at 60 °C and roasts to 110 °C and 130 °C for 10, 20 and 30 minutes compared to the seed in nature. We evaluated the physical-chemical characteristics (color, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), milk absorption index (MAI), and milk solubility index (MSI), water activity, pH, soluble solids, total acidity, chemical composition, total energy intake, phenolic compounds, antioxidant potential, mineral profile, cyanogenic compounds, tannins, phytates and trypsin inhibitors). The heat treatment influenced significantly in the different compounds present in cagaita seed meal, mama-cadela and mangaba. In the samples was not detected the presence of cyanogenic compounds. The heat treatment decreased the amount of trypsin inhibitors from samples, and the cagaita mangaba seed meal, compared with the sample in nature. Also influenced the decrease in the phytate content of all samples. In contrast, the thermal treatment increased tannin levels in all evaluated flours. It was concluded, therefore, that the surveyed seed meal has good nutritive value, the presence of significant amounts of minerals from the Recommended Daily Intake (RDI) for adults, pregnant women and children, exhibited bioactive compounds and showed antioxidant activity, and its use is alternatively for the food industry because it has absorption characteristics in water, oil and milk, and solubility in water and milk. |
