Functional properties and proximate composition of cactus pear cladodes flours

Detalhes bibliográficos
Autor(a) principal: López-Cervantes,Jaime
Data de Publicação: 2011
Outros Autores: Sánchez-Machado,Dalia Isabel, Campas-Baypoli,Olga Nydia, Bueno-Solano,Carolina
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016
Resumo: The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations of tyrosine, proline, aspartic acid, and glutamic acid. In the lipids of the flours, the most abundant fatty acids were palmitic acid (C16:0), linoleic acid (C18:2n6), linolenic acid (C18:3n3), and oleic acid (C18:1n9). The cladodes flours prepared at 60 °C presented a higher quality regarding their nutritional and functional properties.
id SBCTA-1_c1b306f5d6be299459f3988498c3362e
oai_identifier_str oai:scielo:S0101-20612011000300016
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Functional properties and proximate composition of cactus pear cladodes floursfood analysisedible cactusdrying processvegetable powderstechnological propertiesThe objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations of tyrosine, proline, aspartic acid, and glutamic acid. In the lipids of the flours, the most abundant fatty acids were palmitic acid (C16:0), linoleic acid (C18:2n6), linolenic acid (C18:3n3), and oleic acid (C18:1n9). The cladodes flours prepared at 60 °C presented a higher quality regarding their nutritional and functional properties.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300016info:eu-repo/semantics/openAccessLópez-Cervantes,JaimeSánchez-Machado,Dalia IsabelCampas-Baypoli,Olga NydiaBueno-Solano,Carolinaeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Functional properties and proximate composition of cactus pear cladodes flours
title Functional properties and proximate composition of cactus pear cladodes flours
spellingShingle Functional properties and proximate composition of cactus pear cladodes flours
López-Cervantes,Jaime
food analysis
edible cactus
drying process
vegetable powders
technological properties
title_short Functional properties and proximate composition of cactus pear cladodes flours
title_full Functional properties and proximate composition of cactus pear cladodes flours
title_fullStr Functional properties and proximate composition of cactus pear cladodes flours
title_full_unstemmed Functional properties and proximate composition of cactus pear cladodes flours
title_sort Functional properties and proximate composition of cactus pear cladodes flours
author López-Cervantes,Jaime
author_facet López-Cervantes,Jaime
Sánchez-Machado,Dalia Isabel
Campas-Baypoli,Olga Nydia
Bueno-Solano,Carolina
author_role author
author2 Sánchez-Machado,Dalia Isabel
Campas-Baypoli,Olga Nydia
Bueno-Solano,Carolina
author2_role author
author
author
dc.contributor.author.fl_str_mv López-Cervantes,Jaime
Sánchez-Machado,Dalia Isabel
Campas-Baypoli,Olga Nydia
Bueno-Solano,Carolina
dc.subject.por.fl_str_mv food analysis
edible cactus
drying process
vegetable powders
technological properties
topic food analysis
edible cactus
drying process
vegetable powders
technological properties
description The objective of this research was to study the functional properties and proximate composition of three different flours prepared from cactus pear cladodes. Immature cactus pear cladodes were dried at 60 °C, 70 °C and 80 °C. The flours were analyzed for chemical composition, amino acid profile, fatty acid composition, functional properties and color. The analyses showed no significant differences in crude protein, total lipid, crude fiber and total ash content in the flours, possibly due to the drying temperature effect. Nevertheless, during the drying at 80 °C, a reduction of the water holding capacity (55%) was observed, along with a reduction of the green color intensity (34%) - characteristic of cactus pear. The heating produced larger concentrations of tyrosine, proline, aspartic acid, and glutamic acid. In the lipids of the flours, the most abundant fatty acids were palmitic acid (C16:0), linoleic acid (C18:2n6), linolenic acid (C18:3n3), and oleic acid (C18:1n9). The cladodes flours prepared at 60 °C presented a higher quality regarding their nutritional and functional properties.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
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=S0101-20612011000300016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612011000300016
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.31 n.3 2011
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126316497338368

Registros relacionados