Qualidade dos frutos do pequizeiro submetidos a diferentes tempos de cozimento

• Autor(a) principal: Gonçalves, Gilma Auxiliadora Santos
• Data de Publicação: 2010
• Outros Autores: Vilas Boas, Eduardo Valério de Barros, Resende, Jaime Vilela de, Machado, Andrelisa Lina de Lima, Vilas Boas, Brígida Monteiro
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UFLA
• Texto Completo: http://repositorio.ufla.br/jspui/handle/1/4877
• topic: Savana fruit; Nutricional value; Minerals; Vitamins; Frutas do cerrado; Valor nutricional; Minerais; Vitaminas

aryocar brasiliense Camb. fruits is traditionally consumed cooked; and may suffer influences from this process. Thus, the objective of this work was to evaluate the effect of different times of cooking on the quality of this fruit. The fruits from North of Minas Gerais (Brazil) were selected, washed, sanitized, peeled and submitted to different times of cooking (0, 5, 10, 15, 20, 25, 30, 35 and 40 minutes). The analyses were carried out at the internal mesocarp and in the cooking water. With the increase of cooking time, decrease of color, firmness and the minerals potassium, sodium, zinc and iron decreased in the fruit and were detected in the water. The copper increased in internal mesocarp and reduced in the water. Potassium, sodium, zinc and iron decreased in the fruit with increased time of cooking and were detected in the water. Copper increased in the internal mesocarp and decreased in water. Phosphorus, calcium, magnesium, manganese and sulfur were not influenced by cooking time. Vitamin C, total carotenoids and beta- carotene decreased to the time of cooking and of these, only vitamin C was found in the cooking water. It was concluded that even with 40 minutes of cooking these fruits continues as an important source of nutrients.