Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/15 |
Resumo: | The pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical characteristics of red pitayas produced in Pará counties: Castanhal, Tome-Acu and Santa Izabel do Pará. Physical characteristics such as weight of fruit, peel, pulp and seeds, transverse and longitudinal diameter of the fruit, peel thickness, and color and pulp yield were investigated. For the characterization the physiochemical pulps were determined the percentages of moisture, total soluble solids, total solids, ash, titratable acidity, pH, fat, protein, fiber, carbohydrates and total energy. The lowest fruit weight was found to 351,25g fruit from Santa Izabel do Pará. All samples had higher pulp yield 70%. The samples showed a trend toward red with variations in tone this color. Castanhal and Tomé-Açu samples showed the largest difference in color.The physicochemical characterization showed that the pulp of red pitaya has high water content, soluble solids, insoluble fiber and carbohydrates, low acidity, low content of protein, lipid, ash and low calorific value, ranging from 50,14 to 52,21 kcal/100g.The pitaya fruit exhibit interesting physical, sensory and nutritional attributes, feasible to implement in a healthy diet possible inclusion in other foods. |
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Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of paráCaracterização física e físico-química de pitayas vermelhas (Hylocereus costaricensis) produzidas em três municípios paraensesred pitaya, exotic fruit, Amazon, nutritional composition, Hylocereus costaricensisCiência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Análises em alimentosFruta exótica; Amazônia; Composição nutricional; Hylocereus costaricensisThe pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical characteristics of red pitayas produced in Pará counties: Castanhal, Tome-Acu and Santa Izabel do Pará. Physical characteristics such as weight of fruit, peel, pulp and seeds, transverse and longitudinal diameter of the fruit, peel thickness, and color and pulp yield were investigated. For the characterization the physiochemical pulps were determined the percentages of moisture, total soluble solids, total solids, ash, titratable acidity, pH, fat, protein, fiber, carbohydrates and total energy. The lowest fruit weight was found to 351,25g fruit from Santa Izabel do Pará. All samples had higher pulp yield 70%. The samples showed a trend toward red with variations in tone this color. Castanhal and Tomé-Açu samples showed the largest difference in color.The physicochemical characterization showed that the pulp of red pitaya has high water content, soluble solids, insoluble fiber and carbohydrates, low acidity, low content of protein, lipid, ash and low calorific value, ranging from 50,14 to 52,21 kcal/100g.The pitaya fruit exhibit interesting physical, sensory and nutritional attributes, feasible to implement in a healthy diet possible inclusion in other foods.A pitaya é uma cactácea que produzem fruto exótico, que se apresenta como opção potencial para diversificação da fruticultura nacional. Assim este trabalho teve por objetivo avaliar as características físicas e físico-químicas de pitayas vermelhas produzidas nos municípios paraenses: Castanhal, Tomé-Açu e Santa Izabel do Pará. As características físicas dos frutos foram avaliadas quanto ao peso do fruto, de casca, da polpa e sementes, medida do diâmetro transversal, longitudinal, espessura da casca, rendimento e cor da polpa. Quanto às análises físico-químicas das polpas, foram determinadas as porcentagens de umidade, sólidos solúveis totais, sólidos totais, cinzas, acidez total titulável, pH, lipídios, proteínas, fibras, carboidratos e valor energético total. A menor média de peso encontrada foi de 351,25g para frutos provenientes de Santa Izabel do Pará e todos os frutos tiveram rendimento em polpa de mais de 70%. Todas as amostras apresentaram tendência ao vermelho com variações na tonalidade dessa coloração, sendo que as amostras de Castanhal e Tomé-Açu foram as que apresentaram maior diferença de cor. A caracterização físico-química mostrou que as polpas de pitayas vermelhas possuem elevado teor de água, sólidos solúveis, fibras insolúveis, carboidratos, baixa acidez, baixo conteúdo de proteínas, de lipídeos, cinzas e baixo valor calórico, variando de 50,14 a 52,21 Kcal/100g.Os frutos de pitaya apresentam atributos físicos, sensoriais e nutricionais interessantes, viáveis à implementação em uma alimentação saudável e possível inserção em outros alimentos.Instituto Federal do AmapáSato, Suenne Taynah AbeRibeiro, Suezilde da Conceição AmaralSato, Michel KeisukeSouza, Jesus Nazareno Silva2014-11-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/1510.18067/jbfs.v1i2.15Journal of bioenergy and food science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 2014Journal of Bioenergy and Food Science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 20142359-27100000-000010.18067/jbfs.v1i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPporhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/15/2210.18067/jbfs.v1i2.15.g22Copyright (c) 2014 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2016-11-29T18:02:52Zoai:periodicos.ifap.edu.br:article/15Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2016-11-29T18:02:52Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará Caracterização física e físico-química de pitayas vermelhas (Hylocereus costaricensis) produzidas em três municípios paraenses |
title |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará |
spellingShingle |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará Sato, Suenne Taynah Abe red pitaya, exotic fruit, Amazon, nutritional composition, Hylocereus costaricensis Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Análises em alimentos Fruta exótica; Amazônia; Composição nutricional; Hylocereus costaricensis |
title_short |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará |
title_full |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará |
title_fullStr |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará |
title_full_unstemmed |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará |
title_sort |
Physical and physiochemical characterization of the pitayas red (Hylocereus costaricensis) produced in three cities of pará |
author |
Sato, Suenne Taynah Abe |
author_facet |
Sato, Suenne Taynah Abe Ribeiro, Suezilde da Conceição Amaral Sato, Michel Keisuke Souza, Jesus Nazareno Silva |
author_role |
author |
author2 |
Ribeiro, Suezilde da Conceição Amaral Sato, Michel Keisuke Souza, Jesus Nazareno Silva |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Sato, Suenne Taynah Abe Ribeiro, Suezilde da Conceição Amaral Sato, Michel Keisuke Souza, Jesus Nazareno Silva |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
red pitaya, exotic fruit, Amazon, nutritional composition, Hylocereus costaricensis Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Análises em alimentos Fruta exótica; Amazônia; Composição nutricional; Hylocereus costaricensis |
topic |
red pitaya, exotic fruit, Amazon, nutritional composition, Hylocereus costaricensis Ciência e Tecnologia de Alimentos; Tecnologia de produtos de origem vegetal; Análises em alimentos Fruta exótica; Amazônia; Composição nutricional; Hylocereus costaricensis |
description |
The pitaya is an exotic fruit produced from a cactaceae. This fruit has proved as a potential option for diversification of the national fruit production.Thus, the aim of this study was to the evaluate the physical and physicochemical characteristics of red pitayas produced in Pará counties: Castanhal, Tome-Acu and Santa Izabel do Pará. Physical characteristics such as weight of fruit, peel, pulp and seeds, transverse and longitudinal diameter of the fruit, peel thickness, and color and pulp yield were investigated. For the characterization the physiochemical pulps were determined the percentages of moisture, total soluble solids, total solids, ash, titratable acidity, pH, fat, protein, fiber, carbohydrates and total energy. The lowest fruit weight was found to 351,25g fruit from Santa Izabel do Pará. All samples had higher pulp yield 70%. The samples showed a trend toward red with variations in tone this color. Castanhal and Tomé-Açu samples showed the largest difference in color.The physicochemical characterization showed that the pulp of red pitaya has high water content, soluble solids, insoluble fiber and carbohydrates, low acidity, low content of protein, lipid, ash and low calorific value, ranging from 50,14 to 52,21 kcal/100g.The pitaya fruit exhibit interesting physical, sensory and nutritional attributes, feasible to implement in a healthy diet possible inclusion in other foods. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-11-10 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/15 10.18067/jbfs.v1i2.15 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/15 |
identifier_str_mv |
10.18067/jbfs.v1i2.15 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/15/22 10.18067/jbfs.v1i2.15.g22 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2014 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2014 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-nd/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 2014 Journal of Bioenergy and Food Science; Vol 1, No 2: Journal of Bioenergy and food science, jul/set, 2014 2359-2710 0000-0000 10.18067/jbfs.v1i2 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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1798949631337431040 |