Azeite de pequi: efeito do aquecimento em temperatura de fritura e utilização como ingrediente na formulação de maionese
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Data
2011-06-28
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Universidade Federal de Goiás
Resumo
Pequi is a fruit typical of the brasilian savanna and among the nutrients found in the internal
mesocarp, the lipids are present in higher percentage. Due to the presence of carotenoid
pigments, notorius as antioxidants, pequi oil has red-orange color. Among these carotenoids
found beta-carotene, that has also pro-vitamin A activity. The mayonnaise, emulsion oil-inwater,
is the sauce whith high lipids content more appreciated and consumed in the world.
This research aimed to evaluate the effect of heating frying temperature with different
exposure times on the characteristics of pequi oil and make mayonnaise substituting soybean
oil for the oil pequi. To evaluate the effect of heating the pequi oil heat treated at frying
temperature (180 ° C) between 0 and 60 minutes. There were the analysis of free fatty acid
content, peroxide value, iodine value, TBA index, density, viscosity, fatty acid profile, total
carotenoids expressed as ß-carotene and color. With the results of this analysis, its determine
the kinetics of degradation of carotenoids and of color change. The content of free fatty acids,
peroxide value, iodine value, thiobarbituric acid index, density and viscosity have not been
many changes during this period. The content of carotenoids was almost all degraded, and
consequently, the color was changed significantly. The kinetics of degradation of carotenoids
and of color change reflected the visual observations of samples of pequi oil obtained after
each treatment. The pequi oil showed good stability over the 60 minutes and is indicated for
the realization of frying processes during this period. To make the mayonnaise used the same
formulation, varying only the lipid fraction between soybean oil and pequi oil, which were
previously characterized. The mayonnaise was produced by homogenization in a mixer and
packed in polyethylene terephthalate jars. the chemical composition and microbiological
evaluation were determined for characterization of mayonnaise. The pH, water activity, color,
stability, microscopy, firmness, consistency, adhesiveness and work of adhesion were
performed at 0, 7, 14, 28 and 56 days of storage. The results showed that the initial stability of
mayonnaise pequi oil was lower than soybean oil mayonnaise, but over time of storage,
reached a similar percentage that of soybean oil mayonnaise. In general, the characteristics of
mayonnaise made with pequi oil were consistent with those of mayonnaise made with
soybean oil and microphotographs confirmed the perceived changes over the 56 days of
analysis. As the mayonnaise is a frequent food consumption among different age groups and
economic classes, the use of pequi oil for the manufacture of this product is an alternative to
reach the recommended daily intake of ß-carotene (pro-vitamin A), leveraging can also
contribute to the sustainable development of the brasilian savanna.
Descrição
Palavras-chave
Azeite de pequi , aquecimento , fritura , maionese , vida-de-prateleira , Pequi oil , heating , frying , mayonnaise , shelf-life
Citação
RODRIGUES, Mara Lina. Pequil oil: effect of heating to temperature of frying and use as ingredients in the formulation of mayonnaise. 2011. 94 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2011.