Aceitabilidade e qualidade nutricional de beterrabas in natura e pré-processadas submetidas a diferentes métodos de cocção

• Autor(a) principal: Ramos, Juliana Arruda [UNESP]
• Data de Publicação: 2015
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/126449; http://www.athena.biblioteca.unesp.br/exlibris/bd/cathedra/22-07-2015/000842897.pdf
• topic: Beterraba - Cultivo; Avaliação sensorial; Antioxidantes; Alimentos naturais; Natural foods

The beetroot is a red purplish tuberous root, because has pigments called betalains which are potent antioxidant. This root shows big sensory acceptance, because has lots of sugar, has a low energy density and lots of micronutrients, mainly iron and potassium. It's rich in antioxidants like phenolics, flavonoids, anthocyanins and carotenoids. The pre preparation and cooking of foods can affect the percentage, activity and bioavailability of the nutrients and antioxidant, since they can be degraded and leaching out of the food and into the cooking liquid. The aim of this study was evaluated assess the acceptability and quality of nutrients, bioactive compounds and changing beet color with different cooking methods (steam, pressure, furnace and immersion) and pre preparation (with shell, shelled, sliced). The analyzes were done on raw beets and after all cooking methods were pH, soluble solids, titratable acidity, moisture, ash, fatty matter, sugars, protein, fiber, minerals, vitamin C total antioxidant activity, phenolic compounds, flavonoids, anthocyanins, carotenoids, color and sensory analysis. For all results, 4 except for minerals, analysis of variance was performed in a completely randomized design with a 3x4 factorial design with ANOVA followed by Tukey's test for comparison of means at 5%. For comparisons of fresh beets with all treatments was made completely randomized design with 13 treatments and 3 replications. Different pre preparation and cooking methods interfere in the acceptability and nutritional quality of beet. All treatments were maintained antioxidant capacity, except the sliced in pressure. The steam cooking of whole beets preserved better anthocyanins and carotenoids. The best acceptance in sensory analysis, for females, was of cooked sliced beets steamed and sliced in pressure were less accepted and for males the most accepted were the whole with shells cooked in the pressure ...