Use este identificador para citar ou linkar para este item: http://repositorio.bc.ufg.br/handle/ri/14785
Tipo do documento: Artigo
Título: Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
Autor: Siqueira, Beatriz dos Santos
Soares Júnior, Manoel Soares
Fernandes, Kátia Flávia
Caliari, Márcio
Damiani, Clarissa
Abstract: Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the content of lipids (200%), protein (28.3%) and dietary fibber (31%), while carbohydrate and ash content decreases. There were no haemagglutination activity or α-amylase inhibitors, but it was detected the presence of phytic acid (0.4 g 100 g –1 ). The soaking reduced 8.5% phenols and 19.0% tannins, 6.2% protein digestibility, and was also effective to eliminate trypsin inhibitors, and increase starch digestibility (24.2%). Soaking was efficient to improve nutritional characteristics of the pequi peel flour, opening up possibilities for its use in food formulations.
Palavras-chave: Phytates
Hemagglutinating activity
Trypsin inhibitors
País: Brasil
Unidade acadêmica: Escola de Agronomia - EA (RG)
Citação: SIQUEIRA, Beatriz dos Santos; SOARES JÚNIOR, Manoel Soares; FERNANDES, Kátia Flávia; CALIARI, Márcio; DAMIANI, Clarissa. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 500-506, July/Sept.2013.
Tipo de acesso: Acesso Aberto
Identificador do documento: 10.1590/S0101-20612013005000081
Identificador do documento: 10.1590/S0101-20612013005000081
URI: http://repositorio.bc.ufg.br/handle/ri/14785
Data de publicação: Set-2013
Aparece nas coleções:EA - Artigos publicados em periódicos

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