Valor nutricional e características químicas e físicas de frutos de murici-passa (Byrsonima verbascifolia)
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Data
2008-12
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Resumo
Research on the nutritional value of the Cerrado (vast tropical savanna ecoregion of Brazil) fruits and their derivative products contribute to
the use of regional products in human nourishment. This work aimed at evaluating the chemical, physical, and microbiological composition
of murici in natura and murici dried fruits. The fruits were processed in three repetitions (MP1, MP2, MP3) using the osmotic dehydration
followed by drying in a forced air circulation oven. The centesimal composition, water activity, pH, and soluble solids of murici dried and
murici in natura were analyzed. The data were analyzed by the variation coefficient, the variance analysis, and the Tukey test (p < 0,05). The
dehydrated fruits lost about 63 to 68% of water concentrating their macronutrients, their energy, and their soluble solids when compared to
the murici in natura. Water activity varied from 0,78 to 0,85 characterizing the dried murici as a dry product with intermediate moisture. The
pH remained below 4,5 for both dehydrated and in natura fruits. The dried murici fruit presented satisfactory consumption microbiological
conditions. It can be concluded that the nutritional value of the dried murici fruit indicates a fiber-rich food, and its production can contribute
to the value of regional food.
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Palavras-chave
Murici-passa, Valor nutricional, Desidratação, Avaliação química, Dried murici, Nutritional value, Dehydration, Chemical evaluation
Citação
GUIMARÃES, Marília Mendonça; SILVA, Maria Sebastiana. Valor nutricional e características químicas e físicas de frutos de murici-passa (Byrsonima verbascifolia). Ciência e Tecnologia de Alimentos, Campinas, v. 28, n. 4, p. 817-821, 2008