Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/5277 |
Resumo: | Among the native species of importance in the Brazilian Cerrado, stand out cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trécul) and mangabeira (Hancornia speciosa Gomes). The use of seeds as co-products becomes alternative for the reduction of organic waste, may be incorporated into formulations of various food products. Thus objective with this study was to evaluate the effect of heat treatment on the technological functional properties, nutritional characteristics and anti-nutritional factors of Cerrado fruits seed meal, namely cagaita, mama-cadela and mangaba submitted to drying at 60 °C and roasts to 110 °C and 130 °C for 10, 20 and 30 minutes compared to the seed in nature. We evaluated the physical-chemical characteristics (color, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), milk absorption index (MAI), and milk solubility index (MSI), water activity, pH, soluble solids, total acidity, chemical composition, total energy intake, phenolic compounds, antioxidant potential, mineral profile, cyanogenic compounds, tannins, phytates and trypsin inhibitors). The heat treatment influenced significantly in the different compounds present in cagaita seed meal, mama-cadela and mangaba. In the samples was not detected the presence of cyanogenic compounds. The heat treatment decreased the amount of trypsin inhibitors from samples, and the cagaita mangaba seed meal, compared with the sample in nature. Also influenced the decrease in the phytate content of all samples. In contrast, the thermal treatment increased tannin levels in all evaluated flours. It was concluded, therefore, that the surveyed seed meal has good nutritive value, the presence of significant amounts of minerals from the Recommended Daily Intake (RDI) for adults, pregnant women and children, exhibited bioactive compounds and showed antioxidant activity, and its use is alternatively for the food industry because it has absorption characteristics in water, oil and milk, and solubility in water and milk. |
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Damiani, Clarissahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2Silva, Flavio Alves dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4413444Y6Rodríguez, Armando Garcíahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766392T8Correia, Márcia Helena SacchiOrsine, Joice Vinhal CostaDamiani, Clarrisahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4462458H3Abreu, Patrícia Almeida de Araújo2016-03-03T12:24:37Z2015-05-08ABREU, P. A. A. Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado. 2015. 157 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015.http://repositorio.bc.ufg.br/tede/handle/tede/5277ark:/38995/001300000741vAmong the native species of importance in the Brazilian Cerrado, stand out cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trécul) and mangabeira (Hancornia speciosa Gomes). The use of seeds as co-products becomes alternative for the reduction of organic waste, may be incorporated into formulations of various food products. Thus objective with this study was to evaluate the effect of heat treatment on the technological functional properties, nutritional characteristics and anti-nutritional factors of Cerrado fruits seed meal, namely cagaita, mama-cadela and mangaba submitted to drying at 60 °C and roasts to 110 °C and 130 °C for 10, 20 and 30 minutes compared to the seed in nature. We evaluated the physical-chemical characteristics (color, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), milk absorption index (MAI), and milk solubility index (MSI), water activity, pH, soluble solids, total acidity, chemical composition, total energy intake, phenolic compounds, antioxidant potential, mineral profile, cyanogenic compounds, tannins, phytates and trypsin inhibitors). The heat treatment influenced significantly in the different compounds present in cagaita seed meal, mama-cadela and mangaba. In the samples was not detected the presence of cyanogenic compounds. The heat treatment decreased the amount of trypsin inhibitors from samples, and the cagaita mangaba seed meal, compared with the sample in nature. Also influenced the decrease in the phytate content of all samples. In contrast, the thermal treatment increased tannin levels in all evaluated flours. It was concluded, therefore, that the surveyed seed meal has good nutritive value, the presence of significant amounts of minerals from the Recommended Daily Intake (RDI) for adults, pregnant women and children, exhibited bioactive compounds and showed antioxidant activity, and its use is alternatively for the food industry because it has absorption characteristics in water, oil and milk, and solubility in water and milk.Dentre as espécies nativas de importância no Cerrado brasileiro, destacam-se a cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trecul) e a mangabeira (Hancornia speciosa Gomes). A utilização de sementes como co-produtos torna-se alternativa para a redução do lixo orgânico, podendo ser incorporado em formulações de diversos produtos alimentícios. Desta forma objetivou-se com o presente trabalho avaliar o efeito do tratamento térmico sobre as propriedades funcionais tecnológicas, as características nutricionais e os fatores antinutricionais de farinhas de sementes de frutos do Cerrado, a saber, cagaita, mama-cadela e mangaba, submetidas à secagem a 60 °C e às torras a 110 °C e 130 °C durante 10, 20 e 30 minutos, comparando-as à semente in natura. Avaliou-se as características físico-químicas (cor, índice de absorção em água (IAA), índice de solubilidade em água (ISA), índice de absorção em óleo (IAO), índice de absorção em leite (IAL) e índice de solubilidade em leite (ISL), atividade de água, pH, sólidos solúveis, acidez titulável total, composição centesimal, valor energético total, compostos fenólicos, potencial antioxidante, perfil de minerais, compostos cianogênicos, taninos, fitatos e inibidores de tripsina). O tratamento térmico influenciou, significativamente, nos diferentes compostos presentes nas farinhas de sementes de cagaita, mama-cadela e mangaba. Nas amostras analisadas não foi detectada presença de compostos cianogênicos. O tratamento térmico reduziu a quantidade de inibidores de tripsina das amostras, de farinhas de sementes de cagaita e mangaba, em comparação com a amostra in natura. Também, influenciou na diminuição do teor de fitatos de todas as amostras analisadas. Em contrapartida, o tratamento térmico intensificou os teores de taninos em todas as farinhas avaliadas. Concluiu-se, portanto, que as farinhas de sementes pesquisadas apresentaram bom valor nutritivo, presença de quantidades significativas de minerais da Ingestão Diária Recomendada (IDR) para adultos, gestantes e crianças, exibiram compostos bioativos e demonstraram atividade antioxidante, além de sua utilização ser alternativa para a indústria de alimentos, por apresentarem características de absorção, em água, óleo e leite, e de solubilidade, em água e leite.Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2016-03-02T19:35:33Z No. of bitstreams: 2 Dissertação- Patricia Almeida de Araújo-2015.pdf: 2288623 bytes, checksum: 6e9faebe3cfce88179b978c5883ce608 (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-03-03T12:24:37Z (GMT) No. of bitstreams: 2 Dissertação- Patricia Almeida de Araújo-2015.pdf: 2288623 bytes, checksum: 6e9faebe3cfce88179b978c5883ce608 (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5)Made available in DSpace on 2016-03-03T12:24:37Z (GMT). No. of bitstreams: 2 Dissertação- Patricia Almeida de Araújo-2015.pdf: 2288623 bytes, checksum: 6e9faebe3cfce88179b978c5883ce608 (MD5) license_rdf: 19874 bytes, checksum: 38cb62ef53e6f513db2fb7e337df6485 (MD5) Previous issue date: 2015-05-08Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA)UFGBrasilEscola de Agronomia e Engenharia de Alimentos - EAEA (RG)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCo-produtoTratamento térmicoSementesFrutos do cerradoCo-productHeat treatmentSeedsFruits of the cerradoCIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSCaracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerradoinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis4986785188683766460600600600600450068469572792842662533538004059549712075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; 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dc.title.por.fl_str_mv |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
title |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
spellingShingle |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado Abreu, Patrícia Almeida de Araújo Co-produto Tratamento térmico Sementes Frutos do cerrado Co-product Heat treatment Seeds Fruits of the cerrado CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
title_full |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
title_fullStr |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
title_full_unstemmed |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
title_sort |
Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado |
author |
Abreu, Patrícia Almeida de Araújo |
author_facet |
Abreu, Patrícia Almeida de Araújo |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Damiani, Clarissa |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4771335D2 |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Flavio Alves da |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4413444Y6 |
dc.contributor.advisor-co2.fl_str_mv |
Rodríguez, Armando García |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4766392T8 |
dc.contributor.referee1.fl_str_mv |
Correia, Márcia Helena Sacchi |
dc.contributor.referee2.fl_str_mv |
Orsine, Joice Vinhal Costa |
dc.contributor.referee3.fl_str_mv |
Damiani, Clarrisa |
dc.contributor.authorLattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4462458H3 |
dc.contributor.author.fl_str_mv |
Abreu, Patrícia Almeida de Araújo |
contributor_str_mv |
Damiani, Clarissa Silva, Flavio Alves da Rodríguez, Armando García Correia, Márcia Helena Sacchi Orsine, Joice Vinhal Costa Damiani, Clarrisa |
dc.subject.por.fl_str_mv |
Co-produto Tratamento térmico Sementes Frutos do cerrado Co-product Heat treatment Seeds Fruits of the cerrado |
topic |
Co-produto Tratamento térmico Sementes Frutos do cerrado Co-product Heat treatment Seeds Fruits of the cerrado CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.cnpq.fl_str_mv |
CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
Among the native species of importance in the Brazilian Cerrado, stand out cagaiteira (Eugenia dysenterica), mama-cadela (Brosimum gaudichaudii Trécul) and mangabeira (Hancornia speciosa Gomes). The use of seeds as co-products becomes alternative for the reduction of organic waste, may be incorporated into formulations of various food products. Thus objective with this study was to evaluate the effect of heat treatment on the technological functional properties, nutritional characteristics and anti-nutritional factors of Cerrado fruits seed meal, namely cagaita, mama-cadela and mangaba submitted to drying at 60 °C and roasts to 110 °C and 130 °C for 10, 20 and 30 minutes compared to the seed in nature. We evaluated the physical-chemical characteristics (color, water absorption index (WAI), water solubility index (WSI), oil absorption index (OAI), milk absorption index (MAI), and milk solubility index (MSI), water activity, pH, soluble solids, total acidity, chemical composition, total energy intake, phenolic compounds, antioxidant potential, mineral profile, cyanogenic compounds, tannins, phytates and trypsin inhibitors). The heat treatment influenced significantly in the different compounds present in cagaita seed meal, mama-cadela and mangaba. In the samples was not detected the presence of cyanogenic compounds. The heat treatment decreased the amount of trypsin inhibitors from samples, and the cagaita mangaba seed meal, compared with the sample in nature. Also influenced the decrease in the phytate content of all samples. In contrast, the thermal treatment increased tannin levels in all evaluated flours. It was concluded, therefore, that the surveyed seed meal has good nutritive value, the presence of significant amounts of minerals from the Recommended Daily Intake (RDI) for adults, pregnant women and children, exhibited bioactive compounds and showed antioxidant activity, and its use is alternatively for the food industry because it has absorption characteristics in water, oil and milk, and solubility in water and milk. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-05-08 |
dc.date.accessioned.fl_str_mv |
2016-03-03T12:24:37Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ABREU, P. A. A. Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado. 2015. 157 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/5277 |
dc.identifier.dark.fl_str_mv |
ark:/38995/001300000741v |
identifier_str_mv |
ABREU, P. A. A. Caracterização dos fatores nutricionais e antinutricionais de sementes de frutos do cerrado. 2015. 157 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2015. ark:/38995/001300000741v |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/5277 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
4986785188683766460 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
4500684695727928426 |
dc.relation.cnpq.fl_str_mv |
6253353800405954971 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Agronomia e Engenharia de Alimentos - EAEA (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFG instname:Universidade Federal de Goiás (UFG) instacron:UFG |
instname_str |
Universidade Federal de Goiás (UFG) |
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UFG |
institution |
UFG |
reponame_str |
Repositório Institucional da UFG |
collection |
Repositório Institucional da UFG |
bitstream.url.fl_str_mv |
http://repositorio.bc.ufg.br/tede/bitstreams/862f2060-d273-42e4-8479-3197c6f73715/download http://repositorio.bc.ufg.br/tede/bitstreams/9dff7055-280d-4444-9e14-75fe62fd7241/download http://repositorio.bc.ufg.br/tede/bitstreams/5f49aa49-12ca-44b4-b502-17d2c3b9b17d/download http://repositorio.bc.ufg.br/tede/bitstreams/62646e89-6f2b-437b-bb40-1b9b82439168/download http://repositorio.bc.ufg.br/tede/bitstreams/24a90fd7-ebf7-4826-a9c8-c98dba99213e/download |
bitstream.checksum.fl_str_mv |
bd3efa91386c1718a7f26a329fdcb468 321f3992dd3875151d8801b773ab32ed b19767193fa05eb8852808b812c188a0 38cb62ef53e6f513db2fb7e337df6485 6e9faebe3cfce88179b978c5883ce608 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
repository.mail.fl_str_mv |
tasesdissertacoes.bc@ufg.br |
_version_ |
1811721428769177600 |