Caracterização integral de frutos tamarindo (Tamarindus indica L.) do cerrado de Goiás, Brasil e aplicação em produtos drageados
Nenhuma Miniatura disponível
Data
2018-03-09
Autores
Título da Revista
ISSN da Revista
Título de Volume
Editor
Universidade Federal de Goiás
Resumo
Brazil is a country with different biomes and great diversity of little explored vegetal species,
and the Cerrado biome is known for the wealth of resources and flora. Among the fruit trees
in the Cerrado, the tamarind tree stands out. Its fruit has excellent nutritional properties, but
researches involving all the fruit's uses are still insignificant. The objective of this work was to
characterize and evaluate tamarind pulp, shell and seeds (Tamarindus indica L.), to develop
salted dragees using the flours of the by-products shell and seeds, besides evaluating the
nutritional and sensorial quality of the dragees produced. The fruits were collected in Rio
Verde and Ceres, Goiás, Brazil, and divided into pulp, shell and seeds. Physical, chemical,
nutritional, calorimetry and antioxidant and antinutritional analyzes were performed. The
results of this study indicated that the collected fruits obtained a higher proportion of pulp in
relation to the residual parts, presented high carbohydrate content and low water activity for
the three portions (pulp, peels and seeds) and lower values of ash, lipids and proteins. The
shell and seed flours presented high content of total dietary fiber and pulp of the fruit had acid
pH and high titratable acidity. The seed flour had a water absorption and solubility index
greater than the shell flour, and a lower oil absorption index. The tamarind pulp presented 4
peaks in its thermogram (from 35 to 155 °C), and the tamarind shell and seed flours
presented pulp-like behavior after 115 °C with 2 endothermic peaks. All the analyzed fruit
portions had high antioxidant capacity, not significantly different from each other. The
methanolic extract was more efficient in the extraction of the phenolic compounds of the three
portions of tamarind, being the highest content found in the seeds. The tamarind shell showed
low toxicity to Artemia salina and the seeds and pulp presented no toxicity. For the
antinutritional factors, the tamarind pulp showed the highest nitrate content and absence of
trypsin inhibitor. The tamarind seeds presented the highest amount of tannins. For the
elaboration of the salted dragee with application of flours of by-products of tamarind was used
the design of mixture with six formulations of dragees, where the closest to the commercial in
relation to hardness was selected for the sensory and proximal analyzes. The dragee selected
had lower instrumental hardness than commercial dragee and low water activity, high lipid,
protein and energy value. The addition of flours of tamarind by-products influenced the fiber
content, which was higher than in the commercial dragee. The dragee selected was well
accepted, with the exception of the appearance attribute and, according to the tasters, would
probably buy the new product.
Descrição
Palavras-chave
Citação
FERREIRA, K. C. Caracterização integral de frutos tamarindo (Tamarindus indica L.) do cerrado de Goiás, Brasil e aplicação em produtos drageados. 2018. 82 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2018.