Chemical, morphological, and thermogravimetric of Terminalia catappa Linn

Detalhes bibliográficos
Autor(a) principal: SANTOS,Orquídea Vasconcelos dos
Data de Publicação: 2016
Outros Autores: LORENZO,Natasha Dantas, LANNES,Suzana Caetano da Silva
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=S0101-20612016000100151
Resumo: The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.
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spelling Chemical, morphological, and thermogravimetric of Terminalia catappa LinnthermogravimetricmicrographsfruitsThe objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2016-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100151Food Science and Technology v.36 n.1 2016reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457X.0090info:eu-repo/semantics/openAccessSANTOS,Orquídea Vasconcelos dosLORENZO,Natasha DantasLANNES,Suzana Caetano da Silvaeng2016-04-12T00:00:00Zoai:scielo:S0101-20612016000100151Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2016-04-12T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
title Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
spellingShingle Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
SANTOS,Orquídea Vasconcelos dos
thermogravimetric
micrographs
fruits
title_short Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
title_full Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
title_fullStr Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
title_full_unstemmed Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
title_sort Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
author SANTOS,Orquídea Vasconcelos dos
author_facet SANTOS,Orquídea Vasconcelos dos
LORENZO,Natasha Dantas
LANNES,Suzana Caetano da Silva
author_role author
author2 LORENZO,Natasha Dantas
LANNES,Suzana Caetano da Silva
author2_role author
author
dc.contributor.author.fl_str_mv SANTOS,Orquídea Vasconcelos dos
LORENZO,Natasha Dantas
LANNES,Suzana Caetano da Silva
dc.subject.por.fl_str_mv thermogravimetric
micrographs
fruits
topic thermogravimetric
micrographs
fruits
description The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.
publishDate 2016
dc.date.none.fl_str_mv 2016-03-01
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=S0101-20612016000100151
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100151
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457X.0090
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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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.36 n.1 2016
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
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