Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese

• Autor(a) principal: RODRIGUES, Mara Lina
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tde/2261
• topic: Azeite de pequi; aquecimento; fritura; maionese; vida-de-prateleira; Pequi oil; heating; frying; mayonnaise; shelf-life; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS

Pequi is a fruit typical of the brasilian savanna and among the nutrients found in the internal mesocarp, the lipids are present in higher percentage. Due to the presence of carotenoid pigments, notorius as antioxidants, pequi oil has red-orange color. Among these carotenoids found beta-carotene, that has also pro-vitamin A activity. The mayonnaise, emulsion oil-inwater, is the sauce whith high lipids content more appreciated and consumed in the world. This research aimed to evaluate the effect of heating frying temperature with different exposure times on the characteristics of pequi oil and make mayonnaise substituting soybean oil for the oil pequi. To evaluate the effect of heating the pequi oil heat treated at frying temperature (180 ° C) between 0 and 60 minutes. There were the analysis of free fatty acid content, peroxide value, iodine value, TBA index, density, viscosity, fatty acid profile, total carotenoids expressed as ß-carotene and color. With the results of this analysis, its determine the kinetics of degradation of carotenoids and of color change. The content of free fatty acids, peroxide value, iodine value, thiobarbituric acid index, density and viscosity have not been many changes during this period. The content of carotenoids was almost all degraded, and consequently, the color was changed significantly. The kinetics of degradation of carotenoids and of color change reflected the visual observations of samples of pequi oil obtained after each treatment. The pequi oil showed good stability over the 60 minutes and is indicated for the realization of frying processes during this period. To make the mayonnaise used the same formulation, varying only the lipid fraction between soybean oil and pequi oil, which were previously characterized. The mayonnaise was produced by homogenization in a mixer and packed in polyethylene terephthalate jars. the chemical composition and microbiological evaluation were determined for characterization of mayonnaise. The pH, water activity, color, stability, microscopy, firmness, consistency, adhesiveness and work of adhesion were performed at 0, 7, 14, 28 and 56 days of storage. The results showed that the initial stability of mayonnaise pequi oil was lower than soybean oil mayonnaise, but over time of storage, reached a similar percentage that of soybean oil mayonnaise. In general, the characteristics of mayonnaise made with pequi oil were consistent with those of mayonnaise made with soybean oil and microphotographs confirmed the perceived changes over the 56 days of analysis. As the mayonnaise is a frequent food consumption among different age groups and economic classes, the use of pequi oil for the manufacture of this product is an alternative to reach the recommended daily intake of ß-carotene (pro-vitamin A), leveraging can also contribute to the sustainable development of the brasilian savanna.