Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

Detalhes bibliográficos
Autor(a) principal: Villela, Paula [UFVJM]
Data de Publicação: 2013
Outros Autores: Batista, ?ngela Giovana [UFVJM], Dessimoni-Pinto, N?sia Andrade Villela [UFVJM]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFVJM
Texto Completo: http://acervo.ufvjm.edu.br/jspui/handle/1/1143
http://dx.doi.org/10.1590/S0101-20612013005000082
Resumo: Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais (FAPEMIG)
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spelling Villela, Paula [UFVJM]Batista, ?ngela Giovana [UFVJM]Dessimoni-Pinto, N?sia Andrade Villela [UFVJM]Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)2017-01-24T16:13:38Z2017-01-24T16:13:38Z2013-09-01VILLELA, Paula; BATISTA, ?ngela Giovana; DESSIMONI-PINTO, N?sia Andrade Villela. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour. Food Science and Technology (Campinas), Campinas, v. 33, n. 3, p. 417-423, 2013.0101-2061http://acervo.ufvjm.edu.br/jspui/handle/1/1143http://dx.doi.org/10.1590/S0101-2061201300500008210.1590/S0101-20612013005000082S0101-20612013000300005Submitted by repositorio ufvjm (repositorio@ufvjm.edu.br) on 2017-01-23T12:12:56Z No. of bitstreams: 2 S0101-20612013000300005.pdf: 320138 bytes, checksum: ceeaf3c2f9f39e80e5685ae497c3de2a (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5)Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2017-01-24T16:13:38Z (GMT) No. of bitstreams: 1 S0101-20612013000300005.pdf: 320138 bytes, checksum: ceeaf3c2f9f39e80e5685ae497c3de2a (MD5)Made available in DSpace on 2017-01-24T16:13:38Z (GMT). No. of bitstreams: 1 S0101-20612013000300005.pdf: 320138 bytes, checksum: ceeaf3c2f9f39e80e5685ae497c3de2a (MD5) Previous issue date: 2013-09-01Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais (FAPEMIG)Empresa de Pesquisa Agropecu?ria de Minas Gerais (EPAMIG)Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico (CNPq)Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES)Annona crassiflora offers an edible fruit native to the Savanna. This study aimed to develop a flour meal from Annona crassiflora pulp; analyze the chemical composition of the fresh pulp and its flour; develop and verify the acceptance of formulations with different concentrations of the flour of Annona crassiflora pulp. Fruit used were selected and processed. The pulp was dried in an oven at 60-65 ?C/48h. We analyzed the chemical composition, and two formulations of breads were prepared with 10 and 20% Annona crassiflora pulp. The results showed that the drying of Annona crassiflora pulp enriched its nutritional value. The Annona crassiflora pulp showed important chemical components, as insoluble fibers (pulp and flour), minerals (potassium, calcium, manganese and others) and antioxidant compounds. The formulations were well-accepted in a sensory point of view and proved to be a good alternative to the exploitation of the fruit.Sociedade Brasileira de Ci?ncia e Tecnologia de AlimentosFood Science and Technology (Campinas)Obra licenciada sob a Licen?a Creative Commons (Attribution-NonCommercial 4.0 Internaconal (CC BY-NC 4.0)). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300005&lng=en&nrm=iso&tlng=en. 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dc.title.en.fl_str_mv Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
title Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
spellingShingle Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
Villela, Paula [UFVJM]
Savanna fruit
Drying
Sensory
title_short Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
title_full Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
title_fullStr Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
title_full_unstemmed Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
title_sort Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
author Villela, Paula [UFVJM]
author_facet Villela, Paula [UFVJM]
Batista, ?ngela Giovana [UFVJM]
Dessimoni-Pinto, N?sia Andrade Villela [UFVJM]
author_role author
author2 Batista, ?ngela Giovana [UFVJM]
Dessimoni-Pinto, N?sia Andrade Villela [UFVJM]
author2_role author
author
dc.contributor.institution.pt_BR.fl_str_mv Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)
dc.contributor.author.fl_str_mv Villela, Paula [UFVJM]
Batista, ?ngela Giovana [UFVJM]
Dessimoni-Pinto, N?sia Andrade Villela [UFVJM]
dc.subject.keyword.pt_BR.fl_str_mv Savanna fruit
topic Savanna fruit
Drying
Sensory
dc.subject.keyword.en.fl_str_mv Drying
Sensory
description Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais (FAPEMIG)
publishDate 2013
dc.date.issued.fl_str_mv 2013-09-01
dc.date.accessioned.fl_str_mv 2017-01-24T16:13:38Z
dc.date.available.fl_str_mv 2017-01-24T16:13:38Z
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.citation.fl_str_mv VILLELA, Paula; BATISTA, ?ngela Giovana; DESSIMONI-PINTO, N?sia Andrade Villela. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour. Food Science and Technology (Campinas), Campinas, v. 33, n. 3, p. 417-423, 2013.
dc.identifier.uri.fl_str_mv http://acervo.ufvjm.edu.br/jspui/handle/1/1143
http://dx.doi.org/10.1590/S0101-20612013005000082
dc.identifier.issn.none.fl_str_mv 0101-2061
dc.identifier.doi.none.fl_str_mv 10.1590/S0101-20612013005000082
dc.identifier.scielo.none.fl_str_mv S0101-20612013000300005
identifier_str_mv VILLELA, Paula; BATISTA, ?ngela Giovana; DESSIMONI-PINTO, N?sia Andrade Villela. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour. Food Science and Technology (Campinas), Campinas, v. 33, n. 3, p. 417-423, 2013.
0101-2061
10.1590/S0101-20612013005000082
S0101-20612013000300005
url http://acervo.ufvjm.edu.br/jspui/handle/1/1143
http://dx.doi.org/10.1590/S0101-20612013005000082
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.en.fl_str_mv Food Science and Technology (Campinas)
dc.rights.driver.fl_str_mv Acesso aberto
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Acesso aberto
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ci?ncia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ci?ncia e Tecnologia de Alimentos
dc.source.none.fl_str_mv SciELO
reponame:Repositório Institucional da UFVJM
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reponame_str Repositório Institucional da UFVJM
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