Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)
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Data
2011-04
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Resumo
Objective
This study analyzed the chemical components and antinutrients present in raw and roasted chichá almonds
from the species Sterculia striata A. St. Hill & Naudin harvested in Corrente, Piauí.
Methods
The following were determined: percent composition, fatty acid profile, antinutrients (tannins, trypsin inhibitor,
amylase inhibitor, lectin, phytates), phenolic compounds and peroxidase and polyphenol oxidase activities.
Results
The percentage composition of the raw and lipid almonds were respectively: 25.1% and 26.2% fats, 44.4%
and 45.6% carbohydrates, 20.8% and 22.1% protein, 3.7% and 4.0% ashes, and 12.3% and 10.4% total
fiber. Neither raw nor roasted almonds contained lectins, tannins, trypsin inhibitors, alpha-amylase, peroxidase
and polyphenol oxidase. Contents of phenolic compounds were 107.7mg/100g and 108.9mg/100 for the raw
and roasted almonds, respectively.
Conclusion
Roasting at 205°C for 11 minutes reduced phytate content from 10.6mg/g to 5.5mg/g. Raw and roasted
chichá almonds have a high content of proteins, fibers and monounsaturated and saturated fatty acids.
Descrição
Palavras-chave
Antinutrientes, Sterculia striata, Composição química, Antinutrients, Chemical composition, Sterculia striata
Citação
SILVA, Aline Gomes de Moura e; FERNANDES, Kátia Flávia. Composição química de amêndoas cruas e torradas de chichá Sterculia striata. Revista de Nutrição, Campinas, v. 24, n. 2, p. 305-314, mar./abr. 2011.