Desenvolvimento de molho de macaúba (Acrocomia spp.): características fisico-químicas, sensoriais ecompostos bioativos

• Ano de defesa: 2020
• Autor(a) principal: Fonseca, Jeniffer Viviany dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Atividade antioxidante; Compostos fenólicos; Estabilidade; Fibras dietéticas; Reologia; Antioxidant activity; Dietary fibers; Reology; Salad dressing; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/20994

Sauces with macauba pulp was formulated without gum (SWG), with xanthan gum (SXG) and with gum arabic (SAG) and stored in glass and polypropylene (PP) in a refrigerator at 5 °C.Macauba pulp has 26.19% lipids, 68.76% oleic acid, 9.03% linoleic acid and 40% dietary fibers. Flavanols were predominant such as catechin, epicatechingallate, epigallocatechingal-late and procyanidin B2, contributing to the antioxidant activity. The sauces had a high fiber content (10%) and low fat content (6%), with an intense yellow color due to the carotenoid content. The sauces showed non-Newtonian behavior with stability influenced by the storage temperature. The SXG stored in PP bottles showed the highest stability (100%) for 28 days of storage at 5 ºC. SGA showed lower peroxide value in PP bottles at 5ºC and was preferred by the tasters. Macauba pulp is an alternative base ingredient for formulating sauces.