Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors
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Publication Date: | 2021 |
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Format: | Article |
Language: | por |
Source: | Research, Society and Development |
Download full: | https://rsdjournal.org/index.php/rsd/article/view/13724 |
Summary: | Those from the Amazon and Cerrado biomes, such açaí (Euterper fruit oleracea) and bacaba (Oenocarpus bacaba), are appreciated for their exotic flavors, nutritional and functional potential. The search for healthy foods and the discovery of functional nutrients existing in fruit residues, has increased the relevance of by-products derived from peels and seeds or seeds, leading to the growth of the food industry. Therefore, the objective of the study was to produce flour from the açaí core and the peel bacaba, as well its physical, chemical and technological characterization. The açaí seed was purchased in the city of Imperatriz (MA) and the bacaba was obtained in the village of Pedra Branca Terra Indígena Krahô in the state of Tocantins. The residues were dried in an oven with air circulation, at a temperature of 50ºC. Flours from açaí stone and bacaba peel presented considerable values of nutrients, being a good source of proteins, lipids and carbohydrates, besides presenting low humidity and acidic pH contributing as a barrier against the growth of microorganisms. The gray values obtained in both flours are in accordance with Brazilian legislation. The flour from the açaí core and the bacaba peel showed low luminosity and the chroma (C *) and hue angle (h *) values indicated a reddish color for all flours. The results of technological analysis, such as absorption and solubility index, show potential for the elaboration of new foods. |
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Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) florsObtención y caracterización de harinas de semilla de açaí (Euterper Oleracea) y piel de bacaba (Oenocarpus bacaba)Obtenção e caracterização de farinhas de caroço de açaí (Euterper Oleracea) e de casca de bacaba (Oenocarpus Bacaba)AmazôniaCerradoResíduos agroindustriaisTecnologia de alimentos.AmazoniaCerradoResiduos agroindustrialesTecnología alimentaria.AmazonCerradoAgro-industrial wasteFood technology.Those from the Amazon and Cerrado biomes, such açaí (Euterper fruit oleracea) and bacaba (Oenocarpus bacaba), are appreciated for their exotic flavors, nutritional and functional potential. The search for healthy foods and the discovery of functional nutrients existing in fruit residues, has increased the relevance of by-products derived from peels and seeds or seeds, leading to the growth of the food industry. Therefore, the objective of the study was to produce flour from the açaí core and the peel bacaba, as well its physical, chemical and technological characterization. The açaí seed was purchased in the city of Imperatriz (MA) and the bacaba was obtained in the village of Pedra Branca Terra Indígena Krahô in the state of Tocantins. The residues were dried in an oven with air circulation, at a temperature of 50ºC. Flours from açaí stone and bacaba peel presented considerable values of nutrients, being a good source of proteins, lipids and carbohydrates, besides presenting low humidity and acidic pH contributing as a barrier against the growth of microorganisms. The gray values obtained in both flours are in accordance with Brazilian legislation. The flour from the açaí core and the bacaba peel showed low luminosity and the chroma (C *) and hue angle (h *) values indicated a reddish color for all flours. The results of technological analysis, such as absorption and solubility index, show potential for the elaboration of new foods.Las frutas de los biomas del Amazonas y Cerrado, como el açaí (Euterper oleracea) y la bacaba (Oenocarpus bacaba), son apreciadas por sus sabores exóticos, su potencial nutricional y funcional. La búsqueda de alimentos saludables y el descubrimiento de nutrientes funcionales existentes en los residuos de frutas, ha incrementado la relevancia de los subproductos derivados de las cáscaras y semillas o semillas, lo que ha llevado al crecimiento de la industria alimentaria. Por tanto, el objetivo del estudio fue producir harina a partir del núcleo de açaí y la cáscara de bacaba, así como su caracterización física, química y tecnológica. La semilla de açaí se compró en la ciudad de Imperatriz (MA) y la bacaba se obtuvo en el pueblo de Pedra Branca Terra Indígena Krahô en el estado de Tocantins. Los residuos se secaron en estufa con circulación de aire, a una temperatura de 50ºC. Los valores de gris obtenidos en ambas harinas están de acuerdo con la legislación brasileña. La harina de la semilla de açaí y la cáscara de bacaba mostraron baja luminosidad y los valores de croma (C *) y ángulo de matiz (h *) indicaron un color rojizo para todas las harinas. Los resultados del análisis tecnológico, como el índice de absorción y solubilidad, muestran potencial para la elaboración de nuevos alimentos.As frutas oriundas dos biomas Amazônia e Cerrado, como açaí (Euterper oleracea) e a bacaba (Oenocarpus bacaba), são apreciadas por seus sabores exóticos, potencial nutricional e funcional. À busca por alimentos saudáveis e a descoberta de nutrientes de cunho funcionais existentes nos resíduos frutícolas, fez com que aumentasse a relevância por subprodutos derivados das cascas e caroços ou sementes, levando para o crescimento da indústria alimentícia. Logo, o objetivo do estudo foi produzir farinha a partir do caroço de açaí e da casca da bacaba, bem como sua caracterização física, química e tecnológica. O caroço de açaí foi adquirido na cidade de Imperatriz (MA) e a bacaba foi obtida na Aldeia Pedra Branca Terra Indígena Krahô no estado do Tocantins. Os resíduos foram secos em estufa com circulação de ar, na temperatura de 50ºC. As farinhas oriundas do caroço de açaí e da casca da bacaba apresentaram valores consideráveis de nutrientes, sendo uma boa fonte de proteínas, lipídios e carboidratos, além de apresentar baixa umidade e pH ácido contribuindo como barreira contra o crescimento de microrganismos. Os valores de cinza obtidos em ambas as farinhas estão de acordo com a legislação brasileira. A farinha do caroço de açaí e da casca da bacaba apresentaram baixa luminosidade e os valores de chroma (C*) e ângulo de hue (h*) indicaram uma coloração avermelhada para todas as farinhas. Os resultados das análises tecnológicas, como índice de absorção e de solubilidade, mostram potencial para elaboração de novos alimentos.Research, Society and Development2021-03-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1372410.33448/rsd-v10i4.13724Research, Society and Development; Vol. 10 No. 4; e2710413724Research, Society and Development; Vol. 10 Núm. 4; e2710413724Research, Society and Development; v. 10 n. 4; e27104137242525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/13724/12380Copyright (c) 2021 Samara Kelly Amaral Barros; Adriana Régia Marques de Souza; Clarissa Damiani ; Andressa Sousa Pereira ; Denise Gomes Alves ; Rodolfo Castilho Clemente ; Douglas Martins da Costa https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarros, Samara Kelly Amaral Souza, Adriana Régia Marques de Damiani , Clarissa Pereira , Andressa Sousa Alves , Denise Gomes Clemente , Rodolfo Castilho Costa , Douglas Martins da 2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/13724Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:00.264174Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors Obtención y caracterización de harinas de semilla de açaí (Euterper Oleracea) y piel de bacaba (Oenocarpus bacaba) Obtenção e caracterização de farinhas de caroço de açaí (Euterper Oleracea) e de casca de bacaba (Oenocarpus Bacaba) |
title |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors |
spellingShingle |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors Barros, Samara Kelly Amaral Amazônia Cerrado Resíduos agroindustriais Tecnologia de alimentos. Amazonia Cerrado Residuos agroindustriales Tecnología alimentaria. Amazon Cerrado Agro-industrial waste Food technology. |
title_short |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors |
title_full |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors |
title_fullStr |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors |
title_full_unstemmed |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors |
title_sort |
Obtaining and characterizing açaí seed (Euterper Oleracea) and bacaba peel (Oenocarpus Bacaba) flors |
author |
Barros, Samara Kelly Amaral |
author_facet |
Barros, Samara Kelly Amaral Souza, Adriana Régia Marques de Damiani , Clarissa Pereira , Andressa Sousa Alves , Denise Gomes Clemente , Rodolfo Castilho Costa , Douglas Martins da |
author_role |
author |
author2 |
Souza, Adriana Régia Marques de Damiani , Clarissa Pereira , Andressa Sousa Alves , Denise Gomes Clemente , Rodolfo Castilho Costa , Douglas Martins da |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Barros, Samara Kelly Amaral Souza, Adriana Régia Marques de Damiani , Clarissa Pereira , Andressa Sousa Alves , Denise Gomes Clemente , Rodolfo Castilho Costa , Douglas Martins da |
dc.subject.por.fl_str_mv |
Amazônia Cerrado Resíduos agroindustriais Tecnologia de alimentos. Amazonia Cerrado Residuos agroindustriales Tecnología alimentaria. Amazon Cerrado Agro-industrial waste Food technology. |
topic |
Amazônia Cerrado Resíduos agroindustriais Tecnologia de alimentos. Amazonia Cerrado Residuos agroindustriales Tecnología alimentaria. Amazon Cerrado Agro-industrial waste Food technology. |
description |
Those from the Amazon and Cerrado biomes, such açaí (Euterper fruit oleracea) and bacaba (Oenocarpus bacaba), are appreciated for their exotic flavors, nutritional and functional potential. The search for healthy foods and the discovery of functional nutrients existing in fruit residues, has increased the relevance of by-products derived from peels and seeds or seeds, leading to the growth of the food industry. Therefore, the objective of the study was to produce flour from the açaí core and the peel bacaba, as well its physical, chemical and technological characterization. The açaí seed was purchased in the city of Imperatriz (MA) and the bacaba was obtained in the village of Pedra Branca Terra Indígena Krahô in the state of Tocantins. The residues were dried in an oven with air circulation, at a temperature of 50ºC. Flours from açaí stone and bacaba peel presented considerable values of nutrients, being a good source of proteins, lipids and carbohydrates, besides presenting low humidity and acidic pH contributing as a barrier against the growth of microorganisms. The gray values obtained in both flours are in accordance with Brazilian legislation. The flour from the açaí core and the bacaba peel showed low luminosity and the chroma (C *) and hue angle (h *) values indicated a reddish color for all flours. The results of technological analysis, such as absorption and solubility index, show potential for the elaboration of new foods. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-29 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13724 10.33448/rsd-v10i4.13724 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13724 |
identifier_str_mv |
10.33448/rsd-v10i4.13724 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13724/12380 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e2710413724 Research, Society and Development; Vol. 10 Núm. 4; e2710413724 Research, Society and Development; v. 10 n. 4; e2710413724 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052817437884416 |