2014-08-262014-08-262013-12-10SIQUEIRA, Ana Paula Silva. Características nutricionais e funcionais e avaliação biológica da farinha da amêndoa de baru parcialmente desengordurada. 2013. 36 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2013.http://repositorio.bc.ufg.br/tede/handle/tde/2938The objective of the study was to investigate the nutritional and functional characteristics and assess the biological quality of the baru almond flour partially defatted. It was determined the proximate composition, total phenolic content, total tocopherols and carotenoids, and antioxidant capacity of this flour.The proximate composition, total phenolic, total tocopherols andcarotenoids contents, and the antioxidant capacity of this flour were determined. The antinutrient trypsin inhibitor was analyzed before and after the processing of the flour. An assay with 24 Wistar male rats was conducted to evaluate the protein quality in vivo. The flour of autoclaved baru almond showed better chemical and nutritional quality than the flour in natura, and the trypsin inhibitor was inactivated after autoclaving. The flour of autoclaved baru almond is a food with high content of quality protein (29 g.100g-1) good composition of essential amino acids (Amino Acid Score= 114%), and good digestibility (70%). This coproduct of baru almond also has significant amounts of bioactive compounds, such as phenolics(662 mg.100g-1) and good antioxidant activity (130 μmol/Troloxeq). Moreover, the flour of baru almond is rich in copper, iron, magnesium and zinc, and it is source of calcium and has high content of fiber. The flour of autoclaved baru almond can be used as a complementary source of protein, as a good option for healthy diets and as an ingredient of foods with nutritional advantages.application/pdfAcesso abertoDipteryxalata vogComposição químicaAminoácidosAvaliação biológicaQualidade da proteínaChemical compositionAmino acidsCIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSDissertação