Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
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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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. Acesso em: 16 dez 2016.Acesso abertoinfo:eu-repo/semantics/openAccessSciELOreponame:Repositório Institucional da UFVJMinstname:Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)instacron:UFVJMNutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flourinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleSavanna fruitDryingSensoryengTEXTS0101-20612013000300005.pdf.txtS0101-20612013000300005.pdf.txtExtracted texttext/plain38668http://acervo.ufvjm.edu.br/jspui/bitstream/1/1143/3/S0101-20612013000300005.pdf.txt8b4dc53b1891a5f33109c3e596a4cefdMD53LICENSElicense.txtlicense.txttext/plain; charset=utf-82157http://acervo.ufvjm.edu.br/jspui/bitstream/1/1143/2/license.txtc0fe10782d3e2994b7c028f47c86ff9eMD52ORIGINALS0101-20612013000300005.pdfapplication/pdf320138http://acervo.ufvjm.edu.br/jspui/bitstream/1/1143/1/S0101-20612013000300005.pdfceeaf3c2f9f39e80e5685ae497c3de2aMD511/11432017-03-06 16:51:30.261oai:acervo.ufvjm.edu.br/jspui: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ório InstitucionalPUBhttp://acervo.ufvjm.edu.br/oai/requestrepositorio@ufvjm.edu.bropendoar:21452017-03-06T19:51:30Repositório Institucional da UFVJM - Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM)false |
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 instname:Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM) instacron:UFVJM |
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