Evaluation of nutritional composition of flour residue of mangaba processing.

Detalhes bibliográficos
Autor(a) principal: VASCONCELOS, K. M. C. S. G.
Data de Publicação: 2023
Outros Autores: COSTA, J. G. da, PAVÃO, J. M. S. J., FONSECA, S. A., MIRANDA, P. R. B., ROCHA, T. J. M., FREITAS, J. D., SOUSA, J. S., MELO, I. S. V., SANTOS, A. F.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158440
https://doi.org/10.1590/1519-6984.248931
Resumo: Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.
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spelling Evaluation of nutritional composition of flour residue of mangaba processing.Centesimal compositionAntioxidantHancornia speciosa GomesHancornia SpeciosaFood industryAmong several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.K. M. C. S. G. VASCONCELOS, Centro Universitário Cesmac; JOAO GOMES DA COSTA, CNAT; J. M. S. J. PAVÃO, Centro Universitário Cesmac; S. A. FONSECA, Centro Universitário Cesmac; P. R. B. MIRANDA, Centro Universitário Cesmac; T. J. MATOS-ROCHA, Centro Universitário Cesmac, Universidade Estadual de Ciências da Saúde de Alagoas; J. D. FREITAS, Instituto Federal de Alagoas; J. S. SOUSA, Instituto Federal de Alagoas; I. S. V. MELO, Instituto Federal de Alagoas; A. F. SANTOS, Centro Universitário Cesmac, Universidade Estadual de Alagoas.VASCONCELOS, K. M. C. S. G.COSTA, J. G. daPAVÃO, J. M. S. J.FONSECA, S. A.MIRANDA, P. R. B.ROCHA, T. J. M.FREITAS, J. D.SOUSA, J. S.MELO, I. S. V.SANTOS, A. F.2023-11-16T15:32:39Z2023-11-16T15:32:39Z2023-11-162023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article9 p.Brazilian Journal of Biology, v. 83, e248931, 2023.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158440https://doi.org/10.1590/1519-6984.248931enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2023-11-16T15:32:39Zoai:www.alice.cnptia.embrapa.br:doc/1158440Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542023-11-16T15:32:39falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542023-11-16T15:32:39Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Evaluation of nutritional composition of flour residue of mangaba processing.
title Evaluation of nutritional composition of flour residue of mangaba processing.
spellingShingle Evaluation of nutritional composition of flour residue of mangaba processing.
VASCONCELOS, K. M. C. S. G.
Centesimal composition
Antioxidant
Hancornia speciosa Gomes
Hancornia Speciosa
Food industry
title_short Evaluation of nutritional composition of flour residue of mangaba processing.
title_full Evaluation of nutritional composition of flour residue of mangaba processing.
title_fullStr Evaluation of nutritional composition of flour residue of mangaba processing.
title_full_unstemmed Evaluation of nutritional composition of flour residue of mangaba processing.
title_sort Evaluation of nutritional composition of flour residue of mangaba processing.
author VASCONCELOS, K. M. C. S. G.
author_facet VASCONCELOS, K. M. C. S. G.
COSTA, J. G. da
PAVÃO, J. M. S. J.
FONSECA, S. A.
MIRANDA, P. R. B.
ROCHA, T. J. M.
FREITAS, J. D.
SOUSA, J. S.
MELO, I. S. V.
SANTOS, A. F.
author_role author
author2 COSTA, J. G. da
PAVÃO, J. M. S. J.
FONSECA, S. A.
MIRANDA, P. R. B.
ROCHA, T. J. M.
FREITAS, J. D.
SOUSA, J. S.
MELO, I. S. V.
SANTOS, A. F.
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv K. M. C. S. G. VASCONCELOS, Centro Universitário Cesmac; JOAO GOMES DA COSTA, CNAT; J. M. S. J. PAVÃO, Centro Universitário Cesmac; S. A. FONSECA, Centro Universitário Cesmac; P. R. B. MIRANDA, Centro Universitário Cesmac; T. J. MATOS-ROCHA, Centro Universitário Cesmac, Universidade Estadual de Ciências da Saúde de Alagoas; J. D. FREITAS, Instituto Federal de Alagoas; J. S. SOUSA, Instituto Federal de Alagoas; I. S. V. MELO, Instituto Federal de Alagoas; A. F. SANTOS, Centro Universitário Cesmac, Universidade Estadual de Alagoas.
dc.contributor.author.fl_str_mv VASCONCELOS, K. M. C. S. G.
COSTA, J. G. da
PAVÃO, J. M. S. J.
FONSECA, S. A.
MIRANDA, P. R. B.
ROCHA, T. J. M.
FREITAS, J. D.
SOUSA, J. S.
MELO, I. S. V.
SANTOS, A. F.
dc.subject.por.fl_str_mv Centesimal composition
Antioxidant
Hancornia speciosa Gomes
Hancornia Speciosa
Food industry
topic Centesimal composition
Antioxidant
Hancornia speciosa Gomes
Hancornia Speciosa
Food industry
description Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.
publishDate 2023
dc.date.none.fl_str_mv 2023-11-16T15:32:39Z
2023-11-16T15:32:39Z
2023-11-16
2023
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Brazilian Journal of Biology, v. 83, e248931, 2023.
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158440
https://doi.org/10.1590/1519-6984.248931
identifier_str_mv Brazilian Journal of Biology, v. 83, e248931, 2023.
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1158440
https://doi.org/10.1590/1519-6984.248931
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 9 p.
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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