Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Flaurinda da Silva
Data de Publicação: 2020
Outros Autores: Oliveira, Tharcia Kiara Beserra de, Câmara, Gabriel Barbosa, Cassiano, Valéria Araújo, Alves, Karolayne da Silva Barbosa, Silva, Ivânia Samara dos Santos
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5758
Resumo: The present study aims to determine the physical and chemical characteristics of the fresh extract and flour of the purple sweet potato over 30 days. The samples were divided into EI (Extract in natura), F0 (Flour day zero) and F30 (Flour day 30). To prepare the EI, the potatoes went through hygiene protocols and were subjected to grinding in the multiprocessor, whereas samples F0 and F30 followed the same hygiene process and were subjected to the drying process at 60ºC for 24 hours. Were analyzed for the physical-chemical parameters: Moisture content, ash, lipids, Total Soluble Solids (ºBrix), pH and acidity. As far as the physical-chemical analyzes were obtained, EI water content (70.4%) was higher in relation to samples F0 (9.72%) and F30 (10.76%). Ashes EI (0.036%), F0 (0.099%) and F30 (0.157%). Lipids EI 0.95, F0 0.31 and F30 0.29, characterizing them with low lipid content. The SST (ºBrix) EI 3.46ºBrix, F0 9.1ºBrix and F30 5.16ºBrix. The pH values are EI 6.62, F0 6.5 and F30 6.2. Acidity EI 0.30%, F0 1.01% and F30 0.95%. The analyzes carried out obtained satisfactory results successfully in the development and analysis of the product. According to the results, it is possible to observe that samples F0 and F30 are an alternative to be used in food products such as cakes, breads, cookies, and others, in order to improve nutritional quality and test new food technologies.
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spelling Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)Caracterización fisicoquímica del extracto fresco y la harina de batata morada (Ipomea potato Lam.)Caracterização físico-química do extrato in natura e farinha da batata doce roxa (Ipomea batatas Lam.)Food TechnologyFunctional foodNutritionOrganic food.Tecnología de alimentosComida funcionalNutriciónAlimentos orgánicos.Tecnologia de alimentosAlimento funcionalNutriçãoAlimentos orgânicos.The present study aims to determine the physical and chemical characteristics of the fresh extract and flour of the purple sweet potato over 30 days. The samples were divided into EI (Extract in natura), F0 (Flour day zero) and F30 (Flour day 30). To prepare the EI, the potatoes went through hygiene protocols and were subjected to grinding in the multiprocessor, whereas samples F0 and F30 followed the same hygiene process and were subjected to the drying process at 60ºC for 24 hours. Were analyzed for the physical-chemical parameters: Moisture content, ash, lipids, Total Soluble Solids (ºBrix), pH and acidity. As far as the physical-chemical analyzes were obtained, EI water content (70.4%) was higher in relation to samples F0 (9.72%) and F30 (10.76%). Ashes EI (0.036%), F0 (0.099%) and F30 (0.157%). Lipids EI 0.95, F0 0.31 and F30 0.29, characterizing them with low lipid content. The SST (ºBrix) EI 3.46ºBrix, F0 9.1ºBrix and F30 5.16ºBrix. The pH values are EI 6.62, F0 6.5 and F30 6.2. Acidity EI 0.30%, F0 1.01% and F30 0.95%. The analyzes carried out obtained satisfactory results successfully in the development and analysis of the product. According to the results, it is possible to observe that samples F0 and F30 are an alternative to be used in food products such as cakes, breads, cookies, and others, in order to improve nutritional quality and test new food technologies.El presente estudio tiene como objetivo determinar las características físicas y químicas del extracto fresco y la harina de la batata morada durante 30 días. Las muestras se dividieron en EI (Extracto in natura), F0 (Harina día cero) y F30 (Harina día 30). Para preparar el EI, las papas pasaron por protocolos de higiene y se sometieron a molienda en el multiprocesador, mientras que las muestras F0 y F30 siguieron el mismo proceso de higiene y se sometieron al proceso de secado a 60ºC durante 24 horas. Se analizaron los parámetros físico-químicos: contenido de humedad, cenizas, lípidos, sólidos solubles totales (Brix), pH y acidez. En cuanto a los análisis físico-químicos obtenidos, el contenido de agua EI (70.4%) fue mayor en relación con las muestras F0 (9.72%) y F30 (10.76%). Cenizas EI (0.036%), F0 (0.099%) y F30 (0.157%). Lípidos EI 0.95, F0 0.31 y F30 0.29, caracterizándolos con bajo contenido de lípidos. El SST (ºBrix) EI 3.46ºBrix, F0 9.1ºBrix y F30 5.16ºBrix. Los valores de pH son EI 6.62, F0 6.5 y F30 6.2. Acidez EI 0.30%, F0 1.01% y F30 0.95%. Los análisis realizados obtuvieron resultados satisfactorios con éxito en el desarrollo y análisis del producto. Según los resultados, es posible observar que las muestras F0 y F30 son una alternativa para ser utilizadas en productos alimenticios como pasteles, panes, galletas y otros, con el fin de mejorar la calidad nutricional y probar nuevas tecnologías alimentarias.O presente estudo tem por objetivo determinar as características físico-químicas do extrato in natura e farinha da batata doce roxa ao longo de 30 dias. As amostras foram divididas em EI (Extrato in natura), F0 (Farinha dia zero) e F30 (Farinha dia 30). Para elaboração do EI as batatas passaram por protocolos de higienização e foram submetidas a trituração no multiprocessador, já as amostras F0 e F30 seguiram o mesmo processo de higienização e foram submetidas ao processo de secagem à 60ºC por 24 horas. Foram analisadas quanto aos parâmetros físico-químicos: Teor de umidade, cinzas, lipídeos, Sólidos Solúveis Totais (ºBrix), pH e acidez. Quanto as análises físico-químicas obtiveram-se, Teor de água da EI (70,4%) foi maior em relação às amostras F0 (9,72%) e F30 (10,76%). As cinzas EI (0,036%), F0 (0,099%) e F30 (0,157%). Os lipídeos EI 0,95, F0 0,31 e F30 0,29, caracterizando-as com baixo teor lipídico. Os SST (ºBrix) EI 3,46ºBrix, F0 9,1ºBrix e F30 5,16ºBrix. Os valores de pH EI 6,62, F0 6,5 e F30 6,2. Acidez EI 0,30%, F0 1,01% e F30 0,95%. As análises realizadas obtiveram resultados satisfatórios com êxito no desenvolvimento e análise do produto. De acordo com os resultados é possível observar que as amostras F0 e F30 são uma alternativa a serem utilizadas em produtos alimentícios como, bolos, pães, biscoitos, e outros, a fim de melhorar a qualidade nutricional e testar novas tecnologias alimentares.Research, Society and Development2020-07-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/575810.33448/rsd-v9i8.5758Research, Society and Development; Vol. 9 No. 8; e622985758Research, Society and Development; Vol. 9 Núm. 8; e622985758Research, Society and Development; v. 9 n. 8; e6229857582525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5758/5334Copyright (c) 2020 Flaurinda Da Silva Ribeiro, Tharcia Kiara Beserra de Oliveira, Gabriel Barbosa Câmara, Valéria Araújo Cassiano, Karolayne Da Silva Barbosa Alves, Ivânia Samara dos Santos Silvahttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessRibeiro, Flaurinda da SilvaOliveira, Tharcia Kiara Beserra deCâmara, Gabriel BarbosaCassiano, Valéria AraújoAlves, Karolayne da Silva BarbosaSilva, Ivânia Samara dos Santos2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5758Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:10.390387Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
Caracterización fisicoquímica del extracto fresco y la harina de batata morada (Ipomea potato Lam.)
Caracterização físico-química do extrato in natura e farinha da batata doce roxa (Ipomea batatas Lam.)
title Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
spellingShingle Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
Ribeiro, Flaurinda da Silva
Food Technology
Functional food
Nutrition
Organic food.
Tecnología de alimentos
Comida funcional
Nutrición
Alimentos orgánicos.
Tecnologia de alimentos
Alimento funcional
Nutrição
Alimentos orgânicos.
title_short Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
title_full Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
title_fullStr Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
title_full_unstemmed Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
title_sort Physico-chemical characterization of the fresh extract and flour of the purple sweet potato (Ipomea potatoes Lam.)
author Ribeiro, Flaurinda da Silva
author_facet Ribeiro, Flaurinda da Silva
Oliveira, Tharcia Kiara Beserra de
Câmara, Gabriel Barbosa
Cassiano, Valéria Araújo
Alves, Karolayne da Silva Barbosa
Silva, Ivânia Samara dos Santos
author_role author
author2 Oliveira, Tharcia Kiara Beserra de
Câmara, Gabriel Barbosa
Cassiano, Valéria Araújo
Alves, Karolayne da Silva Barbosa
Silva, Ivânia Samara dos Santos
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ribeiro, Flaurinda da Silva
Oliveira, Tharcia Kiara Beserra de
Câmara, Gabriel Barbosa
Cassiano, Valéria Araújo
Alves, Karolayne da Silva Barbosa
Silva, Ivânia Samara dos Santos
dc.subject.por.fl_str_mv Food Technology
Functional food
Nutrition
Organic food.
Tecnología de alimentos
Comida funcional
Nutrición
Alimentos orgánicos.
Tecnologia de alimentos
Alimento funcional
Nutrição
Alimentos orgânicos.
topic Food Technology
Functional food
Nutrition
Organic food.
Tecnología de alimentos
Comida funcional
Nutrición
Alimentos orgánicos.
Tecnologia de alimentos
Alimento funcional
Nutrição
Alimentos orgânicos.
description The present study aims to determine the physical and chemical characteristics of the fresh extract and flour of the purple sweet potato over 30 days. The samples were divided into EI (Extract in natura), F0 (Flour day zero) and F30 (Flour day 30). To prepare the EI, the potatoes went through hygiene protocols and were subjected to grinding in the multiprocessor, whereas samples F0 and F30 followed the same hygiene process and were subjected to the drying process at 60ºC for 24 hours. Were analyzed for the physical-chemical parameters: Moisture content, ash, lipids, Total Soluble Solids (ºBrix), pH and acidity. As far as the physical-chemical analyzes were obtained, EI water content (70.4%) was higher in relation to samples F0 (9.72%) and F30 (10.76%). Ashes EI (0.036%), F0 (0.099%) and F30 (0.157%). Lipids EI 0.95, F0 0.31 and F30 0.29, characterizing them with low lipid content. The SST (ºBrix) EI 3.46ºBrix, F0 9.1ºBrix and F30 5.16ºBrix. The pH values are EI 6.62, F0 6.5 and F30 6.2. Acidity EI 0.30%, F0 1.01% and F30 0.95%. The analyzes carried out obtained satisfactory results successfully in the development and analysis of the product. According to the results, it is possible to observe that samples F0 and F30 are an alternative to be used in food products such as cakes, breads, cookies, and others, in order to improve nutritional quality and test new food technologies.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-21
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/5758
10.33448/rsd-v9i8.5758
url https://rsdjournal.org/index.php/rsd/article/view/5758
identifier_str_mv 10.33448/rsd-v9i8.5758
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5758/5334
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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. 9 No. 8; e622985758
Research, Society and Development; Vol. 9 Núm. 8; e622985758
Research, Society and Development; v. 9 n. 8; e622985758
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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