Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
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=S0101-20612022000100671 |
Resumo: | Abstract Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends. |
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Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernelsdietary fiberzincmagnesiumlauric oilsterolsAbstract Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100671Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.69720info:eu-repo/semantics/openAccessANTONIASSI,RosemarMIRANDA,Priscila CoutinhoFERREIRA,Gleize FiaesVIEIRA,Thais Maria Ferreira SouzaFREITAS,Sidinea Cordeiro deMATSUURA,Marilia Ieda da Silveira Folegattieng2022-03-25T00:00:00Zoai:scielo:S0101-20612022000100671Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
title |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
spellingShingle |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels ANTONIASSI,Rosemar dietary fiber zinc magnesium lauric oil sterols |
title_short |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
title_full |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
title_fullStr |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
title_full_unstemmed |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
title_sort |
Nutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels |
author |
ANTONIASSI,Rosemar |
author_facet |
ANTONIASSI,Rosemar MIRANDA,Priscila Coutinho FERREIRA,Gleize Fiaes VIEIRA,Thais Maria Ferreira Souza FREITAS,Sidinea Cordeiro de MATSUURA,Marilia Ieda da Silveira Folegatti |
author_role |
author |
author2 |
MIRANDA,Priscila Coutinho FERREIRA,Gleize Fiaes VIEIRA,Thais Maria Ferreira Souza FREITAS,Sidinea Cordeiro de MATSUURA,Marilia Ieda da Silveira Folegatti |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
ANTONIASSI,Rosemar MIRANDA,Priscila Coutinho FERREIRA,Gleize Fiaes VIEIRA,Thais Maria Ferreira Souza FREITAS,Sidinea Cordeiro de MATSUURA,Marilia Ieda da Silveira Folegatti |
dc.subject.por.fl_str_mv |
dietary fiber zinc magnesium lauric oil sterols |
topic |
dietary fiber zinc magnesium lauric oil sterols |
description |
Abstract Syagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and Δ5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100671 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100671 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.69720 |
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.42 2022 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_ |
1752126332445130752 |