Chemical characterization of the flour of peel and seed from two papaya cultivars
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/15226 |
Resumo: | Papaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss of food value; therefore, new aspects on the use of its waste as by-products, or in the production of food additives, or even the incorporation of its flour in food have aroused great interest because these are products of high nutritional value, and their use may be economically viable. The objective of this study was to produce and characterize peel and seed flours from two papaya cultivars (Havai and Calimosa) for their chemical constituents focusing on possible use in foods. The proximate and mineral composition, titratable acidity, soluble solids, pH, contents of vitamin C, and phenolic compounds were determined. According to the results obtained, the papaya peel and seed flours had high contents of protein and fiber and therefore can be used as alternative sources of nutrients and can also be added in foods avoiding waste and adding value to the fruit. |
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Chemical characterization of the flour of peel and seed from two papaya cultivarsPapaya - FlourPapaya - ByproductsMamão - FarinhaMamão - SubprodutosPapaya flour - Chemical characterizationPapaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss of food value; therefore, new aspects on the use of its waste as by-products, or in the production of food additives, or even the incorporation of its flour in food have aroused great interest because these are products of high nutritional value, and their use may be economically viable. The objective of this study was to produce and characterize peel and seed flours from two papaya cultivars (Havai and Calimosa) for their chemical constituents focusing on possible use in foods. The proximate and mineral composition, titratable acidity, soluble solids, pH, contents of vitamin C, and phenolic compounds were determined. According to the results obtained, the papaya peel and seed flours had high contents of protein and fiber and therefore can be used as alternative sources of nutrients and can also be added in foods avoiding waste and adding value to the fruit.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-08-18T13:00:20Z2017-08-18T13:00:20Z2014-04info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSANTOS, C. M. dos et al. Chemical characterization of the flour of peel and seed from two papaya cultivars. Ciência e Tecnologia de Alimentos = Food Science and Technology, Campinas, v. 34, n. 2, p. 353-357, Apr./June 2014.http://repositorio.ufla.br/jspui/handle/1/15226Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLASantos, Cláudia Mendes dosAbreu, Celeste Maria Patto deFreire, Juliana MesquitaQueiroz, Estela de RezendeMendonça, Marcelle Mendesinfo:eu-repo/semantics/openAccesseng2017-08-18T13:01:50Zoai:localhost:1/15226Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-08-18T13:01:50Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
title |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
spellingShingle |
Chemical characterization of the flour of peel and seed from two papaya cultivars Santos, Cláudia Mendes dos Papaya - Flour Papaya - Byproducts Mamão - Farinha Mamão - Subprodutos Papaya flour - Chemical characterization |
title_short |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
title_full |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
title_fullStr |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
title_full_unstemmed |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
title_sort |
Chemical characterization of the flour of peel and seed from two papaya cultivars |
author |
Santos, Cláudia Mendes dos |
author_facet |
Santos, Cláudia Mendes dos Abreu, Celeste Maria Patto de Freire, Juliana Mesquita Queiroz, Estela de Rezende Mendonça, Marcelle Mendes |
author_role |
author |
author2 |
Abreu, Celeste Maria Patto de Freire, Juliana Mesquita Queiroz, Estela de Rezende Mendonça, Marcelle Mendes |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Santos, Cláudia Mendes dos Abreu, Celeste Maria Patto de Freire, Juliana Mesquita Queiroz, Estela de Rezende Mendonça, Marcelle Mendes |
dc.subject.por.fl_str_mv |
Papaya - Flour Papaya - Byproducts Mamão - Farinha Mamão - Subprodutos Papaya flour - Chemical characterization |
topic |
Papaya - Flour Papaya - Byproducts Mamão - Farinha Mamão - Subprodutos Papaya flour - Chemical characterization |
description |
Papaya is among the currently most important tropical fruits grown in Brazil and in the world. The fruit is mainly consumed fresh although it offers many industrial products. The processing of this fruit, as well as its fresh consumption, results in large amounts of waste, such as peels and seeds. Papaya consumption is one of the causes of significant loss of food value; therefore, new aspects on the use of its waste as by-products, or in the production of food additives, or even the incorporation of its flour in food have aroused great interest because these are products of high nutritional value, and their use may be economically viable. The objective of this study was to produce and characterize peel and seed flours from two papaya cultivars (Havai and Calimosa) for their chemical constituents focusing on possible use in foods. The proximate and mineral composition, titratable acidity, soluble solids, pH, contents of vitamin C, and phenolic compounds were determined. According to the results obtained, the papaya peel and seed flours had high contents of protein and fiber and therefore can be used as alternative sources of nutrients and can also be added in foods avoiding waste and adding value to the fruit. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-04 2017-08-18T13:00:20Z 2017-08-18T13:00:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
SANTOS, C. M. dos et al. Chemical characterization of the flour of peel and seed from two papaya cultivars. Ciência e Tecnologia de Alimentos = Food Science and Technology, Campinas, v. 34, n. 2, p. 353-357, Apr./June 2014. http://repositorio.ufla.br/jspui/handle/1/15226 |
identifier_str_mv |
SANTOS, C. M. dos et al. Chemical characterization of the flour of peel and seed from two papaya cultivars. Ciência e Tecnologia de Alimentos = Food Science and Technology, Campinas, v. 34, n. 2, p. 353-357, Apr./June 2014. |
url |
http://repositorio.ufla.br/jspui/handle/1/15226 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
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 reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1784550022329663488 |