Evaluation of nutritional composition, characterization and correlation of pulp quality parameters of cocoa
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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/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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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 |
_version_ |
1797052762974846976 |