Chemical and colorimetric characterization of orange peel, melon and pineapple flours
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3912 |
Resumo: | Several components of the fruit are part of its chemical composition, which give the characteristics of color and taste, in addition to the nutritional effects, which contribute to the consideration of the main sources of vitamins, minerals and fiber, necessary for the human diet. Moreover, with the full use of the fruits it is possible to reverse or minimize the situation the country faces, with people going hungry and tons of food being thrown in the garbage. The work aimed to elaborate flours of orange, melon and pineapple peel and characterize them as to chemical and colorimetric properties. The peels were dried in a greenhouse with air circulation, at a temperature of 60 ºC. After drying, they were crushed in an industrial blender and passed through a sieve. The flours obtained were characterized as to chemical parameters (total titratable acidity, total soluble solids content/°Brix and pH) and colorimetric, by means of the colorimeter and, from these values, the values of Chroma (C*) and tonal angle (h°) were calculated. Orange, melon and pineapple flours had acidity values above that allowed by current legislation. The orange and melon flours showed high luminosity, and the intensity of yellow excelled the red for all the flours produced. |
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Chemical and colorimetric characterization of orange peel, melon and pineapple floursCaracterización química y colorimétrica de las harinas de cáscara de naranja, melón y piñaCaracterização química e colorimétrica de farinhas de cascas de laranja, melão e abacaxiAcidezColorFrutaspHResiduos agrícolas.AcidezCorFrutaspHResíduos agrícolas.AcidityColorFruitspHAgricultural residues.Several components of the fruit are part of its chemical composition, which give the characteristics of color and taste, in addition to the nutritional effects, which contribute to the consideration of the main sources of vitamins, minerals and fiber, necessary for the human diet. Moreover, with the full use of the fruits it is possible to reverse or minimize the situation the country faces, with people going hungry and tons of food being thrown in the garbage. The work aimed to elaborate flours of orange, melon and pineapple peel and characterize them as to chemical and colorimetric properties. The peels were dried in a greenhouse with air circulation, at a temperature of 60 ºC. After drying, they were crushed in an industrial blender and passed through a sieve. The flours obtained were characterized as to chemical parameters (total titratable acidity, total soluble solids content/°Brix and pH) and colorimetric, by means of the colorimeter and, from these values, the values of Chroma (C*) and tonal angle (h°) were calculated. Orange, melon and pineapple flours had acidity values above that allowed by current legislation. The orange and melon flours showed high luminosity, and the intensity of yellow excelled the red for all the flours produced.Varios componentes del fruto forman parte de su composición química, que le dan las características de color y sabor, además de los efectos nutricionales, que contribuyen a la consideración de las principales fuentes de vitaminas, minerales y fibra, necesarias para la dieta humana. Además, con el pleno aprovechamiento de los frutos es posible revertir o minimizar la situación que enfrenta el país, con gente que pasa hambre y toneladas de alimentos que se tiran a la basura. El trabajo tenía como objetivo elaborar harinas de cáscara de naranja, melón y piña y caracterizarlas en cuanto a sus propiedades químicas y colorimétricas. Las cáscaras se secaron en un invernadero con circulación de aire, a una temperatura de 60 ºC. Después de secarse, se trituraron en una licuadora industrial y se pasaron por un tamiz. Las harinas obtenidas se caracterizaron en cuanto a parámetros químicos (acidez total titulable, contenido de sólidos solubles totales/°Brix y pH) y colorimétricos, mediante el colorímetro y, a partir de estos valores, se calcularon los valores de Croma (C*) y ángulo tonal (h°). Las harinas de naranja, melón y piña tenían valores de acidez superiores a los permitidos por la legislación vigente. Las harinas de naranja y melón mostraron una alta luminosidad, y la intensidad del amarillo superó al rojo en todas las harinas producidas.Vários componentes das frutas fazem parte de sua composição química, os quais conferem as características de cor e sabor, além dos efeitos nutricionais, que contribuem para que sejam consideradas as principais fontes de vitaminas, minerais e fibras, necessários à dieta humana. Além disso, com o aproveitamento integral das frutas é possível reverter ou minimizar a situação que o país enfrenta, com pessoas passando fome e toneladas de alimentos sendo jogados no lixo. O trabalho teve como objetivo elaborar farinhas das cascas de laranja, melão e abacaxi e caracterizá-las quanto às propriedades químicas e colorimétricas. As cascas foram secas em estufa com circulação de ar, na temperatura de 60 ºC. Após a secagem, foram trituradas em liquidificador industrial e passadas em peneira. As farinhas obtidas foram caracterizadas quanto aos parâmetros químicos (acidez total titulável, teor de sólidos solúveis totais/°Brix e pH) e colorimétricos, por meio do colorímetro e, a partir destes valores, calculou-se os valores de Chroma (C*) e ângulo de tonalidade (h°). As farinhas de laranja, melão e abacaxi apresentaram valores de acidez acima do permitido pela legislação vigente. As farinhas de laranja e melão apresentaram alta luminosidade, e a intensidade de amarelo sobressaiu o vermelho para todas as farinhas elaboradas.Research, Society and Development2020-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/391210.33448/rsd-v9i7.3912Research, Society and Development; Vol. 9 No. 7; e139973912Research, Society and Development; Vol. 9 Núm. 7; e139973912Research, Society and Development; v. 9 n. 7; e1399739122525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/3912/3498Copyright (c) 2020 Semirames do Nascimento Silva, Raphaela Maceio da Silva, Roberta de Oliveira Sousa Wanderley, Anna Catarina Costa de Paiva, Altevir Paula Medeirosinfo:eu-repo/semantics/openAccessSilva, Raphaela Maceió daSilva, Semirames do NascimentoWanderley, Roberta de Oliveira SousaPaiva, Anna Catarina Costa deMedeiros, Altevir Paula de2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3912Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:57.159054Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours Caracterización química y colorimétrica de las harinas de cáscara de naranja, melón y piña Caracterização química e colorimétrica de farinhas de cascas de laranja, melão e abacaxi |
title |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours |
spellingShingle |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours Silva, Raphaela Maceió da Acidez Color Frutas pH Residuos agrícolas. Acidez Cor Frutas pH Resíduos agrícolas. Acidity Color Fruits pH Agricultural residues. |
title_short |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours |
title_full |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours |
title_fullStr |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours |
title_full_unstemmed |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours |
title_sort |
Chemical and colorimetric characterization of orange peel, melon and pineapple flours |
author |
Silva, Raphaela Maceió da |
author_facet |
Silva, Raphaela Maceió da Silva, Semirames do Nascimento Wanderley, Roberta de Oliveira Sousa Paiva, Anna Catarina Costa de Medeiros, Altevir Paula de |
author_role |
author |
author2 |
Silva, Semirames do Nascimento Wanderley, Roberta de Oliveira Sousa Paiva, Anna Catarina Costa de Medeiros, Altevir Paula de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva, Raphaela Maceió da Silva, Semirames do Nascimento Wanderley, Roberta de Oliveira Sousa Paiva, Anna Catarina Costa de Medeiros, Altevir Paula de |
dc.subject.por.fl_str_mv |
Acidez Color Frutas pH Residuos agrícolas. Acidez Cor Frutas pH Resíduos agrícolas. Acidity Color Fruits pH Agricultural residues. |
topic |
Acidez Color Frutas pH Residuos agrícolas. Acidez Cor Frutas pH Resíduos agrícolas. Acidity Color Fruits pH Agricultural residues. |
description |
Several components of the fruit are part of its chemical composition, which give the characteristics of color and taste, in addition to the nutritional effects, which contribute to the consideration of the main sources of vitamins, minerals and fiber, necessary for the human diet. Moreover, with the full use of the fruits it is possible to reverse or minimize the situation the country faces, with people going hungry and tons of food being thrown in the garbage. The work aimed to elaborate flours of orange, melon and pineapple peel and characterize them as to chemical and colorimetric properties. The peels were dried in a greenhouse with air circulation, at a temperature of 60 ºC. After drying, they were crushed in an industrial blender and passed through a sieve. The flours obtained were characterized as to chemical parameters (total titratable acidity, total soluble solids content/°Brix and pH) and colorimetric, by means of the colorimeter and, from these values, the values of Chroma (C*) and tonal angle (h°) were calculated. Orange, melon and pineapple flours had acidity values above that allowed by current legislation. The orange and melon flours showed high luminosity, and the intensity of yellow excelled the red for all the flours produced. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-05-01 |
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/3912 10.33448/rsd-v9i7.3912 |
url |
https://rsdjournal.org/index.php/rsd/article/view/3912 |
identifier_str_mv |
10.33448/rsd-v9i7.3912 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3912/3498 |
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 |
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. 7; e139973912 Research, Society and Development; Vol. 9 Núm. 7; e139973912 Research, Society and Development; v. 9 n. 7; e139973912 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 |
_version_ |
1797052649040773120 |