Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa

Detalhes bibliográficos
Autor(a) principal: Freitas, Raimunda Valdenice da Silva
Data de Publicação: 2022
Outros Autores: Silva, Flávio Luiz Honorato da, Cavalcante , Josilene de Assis, Costa , Iasmyn Irenny de Souza, Sarmento, Diógenes Henrique Abrantes, Braga , Renata Chastinet, Silva, Felipe Sousa da, Barbosa, Mayra Cristina Freitas, Rodrigues, Esiana de Almeida
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/26677
Resumo: The objective of this work was to evaluate the nutritional composition, to characterize and to correlate the quality parameters of the pulp of cacao. The sample analyzed was the pulp of two cocoa fruits, two genotypes CCN51 and CEPEC 2005, commercially called blend. Approximate centesimal composition, caloric value, physical, chemical and physical-chemical characteristics and correlation of the analyzed parameters were evaluated. The pulp showed low caloric value (56.19 Kcal), high content of soluble solids (20.40ºBrix), ratio (32.45) and potassium (128.61mg/100g). In addition to very strong (r±0.91 to ±1.00) and strong (r±0.71 to ±0.90) correlations at the 5% level of significance between the ratio characteristics, soluble solids, Aw, total sugars, starch, density and vitamin C. The sample it presentes potential for use for development of food products, as it contains an important centesimal composition, expressive results for the soluble solids content, ratio, total and reducing sugars and relatively low caloric value, and can be added in diets, food supplementation, as well as in technological processing.
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spelling Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoaEvaluación de la composición nutricional, caracterización y correlación de los parámetros de calidad de la pulpa de cacauAvaliação da composição nutricional, caracterização e correlação dos parâmetros de qualidade da polpa do cacauBlendCCN 51CEPEC 2005Theobroma cacao L.MezclaCCN 51CEPEC 2005Theobroma cacao L.BlendCCN 51CEPEC 2005Theobroma cacao L.The objective of this work was to evaluate the nutritional composition, to characterize and to correlate the quality parameters of the pulp of cacao. The sample analyzed was the pulp of two cocoa fruits, two genotypes CCN51 and CEPEC 2005, commercially called blend. Approximate centesimal composition, caloric value, physical, chemical and physical-chemical characteristics and correlation of the analyzed parameters were evaluated. The pulp showed low caloric value (56.19 Kcal), high content of soluble solids (20.40ºBrix), ratio (32.45) and potassium (128.61mg/100g). In addition to very strong (r±0.91 to ±1.00) and strong (r±0.71 to ±0.90) correlations at the 5% level of significance between the ratio characteristics, soluble solids, Aw, total sugars, starch, density and vitamin C. The sample it presentes potential for use for development of food products, as it contains an important centesimal composition, expressive results for the soluble solids content, ratio, total and reducing sugars and relatively low caloric value, and can be added in diets, food supplementation, as well as in technological processing.El objetivo de este trabajo fue evaluar la composición nutricional, caracterizar y correlacionar los parámetros de calidad de la pulpa de cacao. La muestra analizada fue pulpa de frutos de cacao de los genotipos CCN51 y CEPEC 2005, comercialmente llamado blend. Se evaluó la composición próxima aproximada, valor calórico, características físicas, físico químicas y químicas y correlación de los parámetros analizados. La pulpa presentó bajo valor calórico (56,19 Kcal), alto contenido de sólidos solubles (20,40ºBrix), ratio (32,45) y potasio (128,61mg/100g). Además de correlaciones muy fuertes (r±0.91 a ±1.00) y fuertes (r±0.71 a ±0.90) al nivel de significancia del 5% entre las características relación, sólidos solubles, Aw, azúcares totales, almidón, densidad y vitamina C. La muestra tiene potencial para ser utilizada para el desarrollo de productos alimenticios, ya que contiene una composición próxima importante, resultados expresivos para el contenido de sólidos solubles, proporción, azúcares totales y reductores y valor calórico relativamente bajo, y puede ser agregado a dietas, alimentos suplementación, así como en el procesamiento tecnológico.O objetivo deste trabalho foi avaliar a composição nutricional, caracterizar e correlacionar os parâmetros de qualidade da polpa do cacau. A amostra analisada foi a polpa dos frutos do cacaueiro dos genótipos CCN51 e CEPEC 2005, denominada comercialmente de blend. Foram avaliadas a composição centesimal aproximada, valor calórico, características físicas, físico-químicas, químicas e correlação dos parâmetros analisados. A polpa apresentou baixo valor calórico (56,19 Kcal), alto teor de sólidos solúveis (20,40ºBrix), ratio (32,45) e potássio (128,61mg/100g). Além de correlações muito forte (r±0,91 a ±1,00) e forte (r±0,71 a ±0,90) ao nível de 5% de significância entre as características ratio, sólidos solúveis, Aw, açúcares totais, amido, densidade e vitamina C. A amostra apresenta potencial de utilização para desenvolvimento de produtos alimentícios, pois contém importante composição centesimal, resultados expressivos para o teor de sólidos solúveis, ratio, açúcares totais e redutores e valor calórico relativamente baixo, podendo ser adicionada em dietas, suplementação alimentar, como também em processamentos tecnológicos.Research, Society and Development2022-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2667710.33448/rsd-v11i3.26677Research, Society and Development; Vol. 11 No. 3; e52511326677Research, Society and Development; Vol. 11 Núm. 3; e52511326677Research, Society and Development; v. 11 n. 3; e525113266772525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26677/23501Copyright (c) 2022 Raimunda Valdenice da Silva Freitas; Flávio Luiz Honorato da Silva; Josilene de Assis Cavalcante ; Iasmyn Irenny de Souza Costa ; Diógenes Henrique Abrantes Sarmento; Renata Chastinet Braga ; Felipe Sousa da Silva; Mayra Cristina Freitas Barbosa; Esiana de Almeida Rodrigueshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFreitas, Raimunda Valdenice da SilvaSilva, Flávio Luiz Honorato da Cavalcante , Josilene de Assis Costa , Iasmyn Irenny de Souza Sarmento, Diógenes Henrique Abrantes Braga , Renata Chastinet Silva, Felipe Sousa da Barbosa, Mayra Cristina Freitas Rodrigues, Esiana de Almeida 2022-03-09T13:44:38Zoai:ojs.pkp.sfu.ca:article/26677Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:39.432649Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
Evaluación de la composición nutricional, caracterización y correlación de los parámetros de calidad de la pulpa de cacau
Avaliação da composição nutricional, caracterização e correlação dos parâmetros de qualidade da polpa do cacau
title Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
spellingShingle Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
Freitas, Raimunda Valdenice da Silva
Blend
CCN 51
CEPEC 2005
Theobroma cacao L.
Mezcla
CCN 51
CEPEC 2005
Theobroma cacao L.
Blend
CCN 51
CEPEC 2005
Theobroma cacao L.
title_short Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
title_full Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
title_fullStr Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
title_full_unstemmed Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
title_sort Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
author Freitas, Raimunda Valdenice da Silva
author_facet Freitas, Raimunda Valdenice da Silva
Silva, Flávio Luiz Honorato da
Cavalcante , Josilene de Assis
Costa , Iasmyn Irenny de Souza
Sarmento, Diógenes Henrique Abrantes
Braga , Renata Chastinet
Silva, Felipe Sousa da
Barbosa, Mayra Cristina Freitas
Rodrigues, Esiana de Almeida
author_role author
author2 Silva, Flávio Luiz Honorato da
Cavalcante , Josilene de Assis
Costa , Iasmyn Irenny de Souza
Sarmento, Diógenes Henrique Abrantes
Braga , Renata Chastinet
Silva, Felipe Sousa da
Barbosa, Mayra Cristina Freitas
Rodrigues, Esiana de Almeida
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Freitas, Raimunda Valdenice da Silva
Silva, Flávio Luiz Honorato da
Cavalcante , Josilene de Assis
Costa , Iasmyn Irenny de Souza
Sarmento, Diógenes Henrique Abrantes
Braga , Renata Chastinet
Silva, Felipe Sousa da
Barbosa, Mayra Cristina Freitas
Rodrigues, Esiana de Almeida
dc.subject.por.fl_str_mv Blend
CCN 51
CEPEC 2005
Theobroma cacao L.
Mezcla
CCN 51
CEPEC 2005
Theobroma cacao L.
Blend
CCN 51
CEPEC 2005
Theobroma cacao L.
topic Blend
CCN 51
CEPEC 2005
Theobroma cacao L.
Mezcla
CCN 51
CEPEC 2005
Theobroma cacao L.
Blend
CCN 51
CEPEC 2005
Theobroma cacao L.
description The objective of this work was to evaluate the nutritional composition, to characterize and to correlate the quality parameters of the pulp of cacao. The sample analyzed was the pulp of two cocoa fruits, two genotypes CCN51 and CEPEC 2005, commercially called blend. Approximate centesimal composition, caloric value, physical, chemical and physical-chemical characteristics and correlation of the analyzed parameters were evaluated. The pulp showed low caloric value (56.19 Kcal), high content of soluble solids (20.40ºBrix), ratio (32.45) and potassium (128.61mg/100g). In addition to very strong (r±0.91 to ±1.00) and strong (r±0.71 to ±0.90) correlations at the 5% level of significance between the ratio characteristics, soluble solids, Aw, total sugars, starch, density and vitamin C. The sample it presentes potential for use for development of food products, as it contains an important centesimal composition, expressive results for the soluble solids content, ratio, total and reducing sugars and relatively low caloric value, and can be added in diets, food supplementation, as well as in technological processing.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-06
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/26677
10.33448/rsd-v11i3.26677
url https://rsdjournal.org/index.php/rsd/article/view/26677
identifier_str_mv 10.33448/rsd-v11i3.26677
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/26677/23501
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. 11 No. 3; e52511326677
Research, Society and Development; Vol. 11 Núm. 3; e52511326677
Research, Society and Development; v. 11 n. 3; e52511326677
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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