Avaliação nutricional de diferentes variedades de uva (Vitis sp)

• Autor(a) principal: Souza, Angela Vacaro de [UNESP]
• Data de Publicação: 2010
• Outros Autores: Lima, Giuseppina Pace Pereira [UNESP], Vieites, Rogério Lopes [UNESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://www.periodicos.rc.biblioteca.unesp.br/index.php/naturalia/article/view/4395; http://hdl.handle.net/11449/141007
• topic: Grape; Protein; Fiber; Ash; Uva; Proteína; Fibras; Carboidratos

Samples of grapes in point of consumption 'Itália', 'Brasil', 'Rubi', 'Thompson' and 'Niagara Rosada' of the region of Campinas and Jundiaí – SP state - Brazil, were used to evaluate the nutritional quality in peel and pulp, beyond to evaluate the firmness (texture) of the fruits, pH, acidity, soluble solids, relation SS/TA ("Ratio"), content of total solids, humidity (water content), carbohydrates, total and reducing sugar, protein, fiber, fat and ash. From the results, can be conclude that for most of the parameters measured, the fruit peel showed higher levels in relation to pulp and among the varieties tested, the 'Itália' was the one with higher for the most parameters.