Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations
Autor(a) principal: | |
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Data de Publicação: | 2016 |
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=S1981-67232016000100412 |
Resumo: | Summary The proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes. |
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Brazilian Journal of Food Technology |
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Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluationsCaryocarBouillonSeasoningSpiceSouari nutSummary The proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes.Instituto de Tecnologia de Alimentos - ITAL2016-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100412Brazilian Journal of Food Technology v.19 2016reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.5415info:eu-repo/semantics/openAccessRodrigues,Érica de FátimaPantoja,Lílian de AraújoSoares,Mariana BatistaNelson,David LeeSantos,Alexandre Soares doseng2016-07-15T00:00:00Zoai:scielo:S1981-67232016000100412Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2016-07-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
title |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
spellingShingle |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations Rodrigues,Érica de Fátima Caryocar Bouillon Seasoning Spice Souari nut |
title_short |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
title_full |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
title_fullStr |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
title_full_unstemmed |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
title_sort |
Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations |
author |
Rodrigues,Érica de Fátima |
author_facet |
Rodrigues,Érica de Fátima Pantoja,Lílian de Araújo Soares,Mariana Batista Nelson,David Lee Santos,Alexandre Soares dos |
author_role |
author |
author2 |
Pantoja,Lílian de Araújo Soares,Mariana Batista Nelson,David Lee Santos,Alexandre Soares dos |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Rodrigues,Érica de Fátima Pantoja,Lílian de Araújo Soares,Mariana Batista Nelson,David Lee Santos,Alexandre Soares dos |
dc.subject.por.fl_str_mv |
Caryocar Bouillon Seasoning Spice Souari nut |
topic |
Caryocar Bouillon Seasoning Spice Souari nut |
description |
Summary The proximate composition and acceptability of bouillon cubes prepared from souari nut pulp flour were evaluated. The whole fruit pulp and formulated bouillon cubes were subjected to an analysis of the total phenolic compounds, protein, lipid, moisture, ash, fibre, total carbohydrate and total energy values. The selected formulations of souari nut bouillon cubes were subjected to a sensory analysis as seasoning for rice preparations, and the physicochemical analysis of the most widely preferred formulation was carried out. The whole souari nut pulp was found to contain 44.4% moisture, 37.7% lipids, 2.1% protein and 10.9% total carbohydrates, as well as 324 mg of total phenolic compounds per 100 g of pulp. The souari flour contained 9.8% moisture. In the sensory tests, the preferred formulation was that containing the highest souari nut flour concentration. This formulation contained 8.4% moisture, 52.3% lipids, 3.1% protein, 19.4% total carbohydrate, 321 mg of phenolic compounds per 100 g and a total energy value of 560.7 kcal per 100 g. The souari nut bouillon cubes presented the characteristic colour, taste and aroma of the fruit and an appearance similar to that of commercial bouillon cubes. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-01 |
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=S1981-67232016000100412 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232016000100412 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.5415 |
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.19 2016 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_ |
1752128700895199232 |