Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100421 |
Resumo: | Abstract Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour. |
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Brazilian Journal of Food Technology |
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Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristicsFlour processPhysicochemicalPhytochemicalPre-treatmentRipe canistelSensoryAbstract Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100421Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.05619info:eu-repo/semantics/openAccessPertiwi,Sri RejekiNurhalimah,SitiAminullah,A.eng2020-03-25T00:00:00Zoai:scielo:S1981-67232020000100421Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-03-25T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
title |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
spellingShingle |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics Pertiwi,Sri Rejeki Flour process Physicochemical Phytochemical Pre-treatment Ripe canistel Sensory |
title_short |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
title_full |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
title_fullStr |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
title_full_unstemmed |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
title_sort |
Optimization on process of ripe canistel (Pouteria campechiana) fruit flour based on several quality characteristics |
author |
Pertiwi,Sri Rejeki |
author_facet |
Pertiwi,Sri Rejeki Nurhalimah,Siti Aminullah,A. |
author_role |
author |
author2 |
Nurhalimah,Siti Aminullah,A. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Pertiwi,Sri Rejeki Nurhalimah,Siti Aminullah,A. |
dc.subject.por.fl_str_mv |
Flour process Physicochemical Phytochemical Pre-treatment Ripe canistel Sensory |
topic |
Flour process Physicochemical Phytochemical Pre-treatment Ripe canistel Sensory |
description |
Abstract Canistel is a high carotenoid fruit which can be converted into gluten-free flour. The objective of the research was to determine the selected soaking and drying processes in ripe canistel fruit flour based on its sensory, phytochemical, as well as physical and chemical characteristics. The research methods consisted of determining sensory and phytochemical characteristics by soaking ripe canistel fruit in NaCl and citric acid solutions as well as determining the physical and chemical characteristics of the flour by various drying temperatures and duration. The results showed that NaCl solution was better to eliminate the bitter taste and maintain the orange color of canistel fruit flour. Furthermore, drying temperature affected moisture, carbohydrate, fiber, starch, and energy contents. However, it did not affect bulk density, protein, fat, ash, sugar, and beta-carotene contents. These data also confirmed that soaking in NaCl solution of 7.5% for 30 minutes followed by drying at 40 °C for 6 hours produced best canistel fruit flour. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100421 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100421 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.05619 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702209064960 |