Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing

Detalhes bibliográficos
Autor(a) principal: Silva, Luís Paulo Firmino Romão da
Data de Publicação: 2020
Outros Autores: Moraes, Maria Suiane de, Esmero, Janaína Almeida Dantas, Silva, Semirames do Nascimento, Tomiyoshi, Carlos Minor
Tipo de documento: Artigo
Idioma: por
Título da fonte: Cadernos de Prospecção (Online)
Texto Completo: https://periodicos.ufba.br/index.php/nit/article/view/25598
Resumo: The use of green coconut mesocarp flour as raw material in the preparation of food products, considering its nutritional composition and sensory characteristics, stands out mainly for its high fiber content, and can be used as an additive in bakery products, without changing its sensory properties. The work was carried out with the objective of collecting data from patent deposits on the use of green coconut flour, through mapping in the databases of INPI, Espacenet and USPTO. The search was conducted in August 2017, using the keywords coconut, products and flour, in Portuguese and English. The results showed that the patent deposits that associate the use of coconut mesocarp flour in food production are scarce, justifying the need for more research in this area, because besides being able to add nutritional and economic value to the product, it can reduce the generation of waste from the use of coconut, encouraging investment in sustainable attitudes.
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spelling Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food ProcessingEstudo Prospectivo ao Uso da Farinha do Mesocarpo do Coco Verde como Matéria-Prima para Elaboração de AlimentosCocos nuciferaFareloPanificaçãoCocos nuciferaBranBakery.The use of green coconut mesocarp flour as raw material in the preparation of food products, considering its nutritional composition and sensory characteristics, stands out mainly for its high fiber content, and can be used as an additive in bakery products, without changing its sensory properties. The work was carried out with the objective of collecting data from patent deposits on the use of green coconut flour, through mapping in the databases of INPI, Espacenet and USPTO. The search was conducted in August 2017, using the keywords coconut, products and flour, in Portuguese and English. The results showed that the patent deposits that associate the use of coconut mesocarp flour in food production are scarce, justifying the need for more research in this area, because besides being able to add nutritional and economic value to the product, it can reduce the generation of waste from the use of coconut, encouraging investment in sustainable attitudes.A utilização da farinha do mesocarpo do coco verde como matéria-prima na elaboração de produtos alimentícios, considerando sua composição nutricional e características sensoriais, se destaca, principalmente, pelo elevado teor de fibras, que podem ser utilizadas como aditivo em produtos de panificação, sem alterar suas propriedades sensoriais. O trabalho foi realizado com o objetivo de levantar dados de depósitos de patentes sobre a utilização da farinha do coco verde por meio do mapeamento nas bases do INPI, Espacenet e USPTO. A pesquisa foi realizada em agosto de 2017, usando-se as palavras-chave “coco, produtos e farinha”, em português e em inglês. Os resultados mostraram que os depósitos de patentes que associam a utilização da farinha do mesocarpo do coco na produção de alimentos são escassos, justificando a necessidade de mais pesquisas nessa área, pois, além de poder agregar valor nutricional e econômico ao produto, isso pode diminuir a geração de resíduos provenientes do uso do coco, incentivando o investimento em ações sustentáveis.Universidade Federal da Bahia2020-05-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufba.br/index.php/nit/article/view/2559810.9771/cp.v13i3.25598Cadernos de Prospecção; Vol. 13 No. 3 (2020); 783Cadernos de Prospecção; v. 13 n. 3 (2020); 7832317-00261983-1358reponame:Cadernos de Prospecção (Online)instname:Universidade Federal da Bahia (UFBA)instacron:UFBAporhttps://periodicos.ufba.br/index.php/nit/article/view/25598/21140Copyright (c) 2020 Cadernos de Prospecçãohttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSilva, Luís Paulo Firmino Romão daMoraes, Maria Suiane deEsmero, Janaína Almeida DantasSilva, Semirames do NascimentoTomiyoshi, Carlos Minor2020-05-29T17:35:10Zoai:ojs.periodicos.ufba.br:article/25598Revistahttps://periodicos.ufba.br/index.php/nitPUBhttps://periodicos.ufba.br/index.php/nit/oaicadernosdeprospeccao@gmail.com || maliceribeiro@yahoo.com.br || cadernosdeprospeccao@gmail.com || saionaraluna@gmail.com2317-00261983-1358opendoar:2020-05-29T17:35:10Cadernos de Prospecção (Online) - Universidade Federal da Bahia (UFBA)false
dc.title.none.fl_str_mv Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
Estudo Prospectivo ao Uso da Farinha do Mesocarpo do Coco Verde como Matéria-Prima para Elaboração de Alimentos
title Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
spellingShingle Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
Silva, Luís Paulo Firmino Romão da
Cocos nucifera
Farelo
Panificação
Cocos nucifera
Bran
Bakery.
title_short Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
title_full Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
title_fullStr Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
title_full_unstemmed Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
title_sort Prospective Study on the Use of Mesocarp Flour Green Coconut as a Raw Material for Food Processing
author Silva, Luís Paulo Firmino Romão da
author_facet Silva, Luís Paulo Firmino Romão da
Moraes, Maria Suiane de
Esmero, Janaína Almeida Dantas
Silva, Semirames do Nascimento
Tomiyoshi, Carlos Minor
author_role author
author2 Moraes, Maria Suiane de
Esmero, Janaína Almeida Dantas
Silva, Semirames do Nascimento
Tomiyoshi, Carlos Minor
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Luís Paulo Firmino Romão da
Moraes, Maria Suiane de
Esmero, Janaína Almeida Dantas
Silva, Semirames do Nascimento
Tomiyoshi, Carlos Minor
dc.subject.por.fl_str_mv Cocos nucifera
Farelo
Panificação
Cocos nucifera
Bran
Bakery.
topic Cocos nucifera
Farelo
Panificação
Cocos nucifera
Bran
Bakery.
description The use of green coconut mesocarp flour as raw material in the preparation of food products, considering its nutritional composition and sensory characteristics, stands out mainly for its high fiber content, and can be used as an additive in bakery products, without changing its sensory properties. The work was carried out with the objective of collecting data from patent deposits on the use of green coconut flour, through mapping in the databases of INPI, Espacenet and USPTO. The search was conducted in August 2017, using the keywords coconut, products and flour, in Portuguese and English. The results showed that the patent deposits that associate the use of coconut mesocarp flour in food production are scarce, justifying the need for more research in this area, because besides being able to add nutritional and economic value to the product, it can reduce the generation of waste from the use of coconut, encouraging investment in sustainable attitudes.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.ufba.br/index.php/nit/article/view/25598
10.9771/cp.v13i3.25598
url https://periodicos.ufba.br/index.php/nit/article/view/25598
identifier_str_mv 10.9771/cp.v13i3.25598
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.ufba.br/index.php/nit/article/view/25598/21140
dc.rights.driver.fl_str_mv Copyright (c) 2020 Cadernos de Prospecção
https://creativecommons.org/licenses/by-nc/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2020 Cadernos de Prospecção
https://creativecommons.org/licenses/by-nc/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal da Bahia
publisher.none.fl_str_mv Universidade Federal da Bahia
dc.source.none.fl_str_mv Cadernos de Prospecção; Vol. 13 No. 3 (2020); 783
Cadernos de Prospecção; v. 13 n. 3 (2020); 783
2317-0026
1983-1358
reponame:Cadernos de Prospecção (Online)
instname:Universidade Federal da Bahia (UFBA)
instacron:UFBA
instname_str Universidade Federal da Bahia (UFBA)
instacron_str UFBA
institution UFBA
reponame_str Cadernos de Prospecção (Online)
collection Cadernos de Prospecção (Online)
repository.name.fl_str_mv Cadernos de Prospecção (Online) - Universidade Federal da Bahia (UFBA)
repository.mail.fl_str_mv cadernosdeprospeccao@gmail.com || maliceribeiro@yahoo.com.br || cadernosdeprospeccao@gmail.com || saionaraluna@gmail.com
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