Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour
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Data
2013-09
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Resumo
Pequi peel comprises 76% of the whole fruit and it is discarded during consumption. Thus, pequi peel has been considered a
solid residue, although it has potential for use in various applications. Limitations in the use of this material are mainly due to
the lack of information of its nutritional composition, especially about the toxic or antinutritional factors. Soaking is often used
to prepare complementary foods and has been reported to be beneficial for enhancing nutritive value. The effect of soaking
on the nutritional quality of pequi peel flour was determined by measuring changes in chemical composition, antinutritional
factors, total phenols and in vitro protein and starch digestibility. The results showed that 24 h of maceration increases the
content of lipids (200%), protein (28.3%) and dietary fibber (31%), while carbohydrate and ash content decreases. There were no
haemagglutination activity or α-amylase inhibitors, but it was detected the presence of phytic acid (0.4 g 100 g –1 ). The soaking
reduced 8.5% phenols and 19.0% tannins, 6.2% protein digestibility, and was also effective to eliminate trypsin inhibitors, and
increase starch digestibility (24.2%). Soaking was efficient to improve nutritional characteristics of the pequi peel flour, opening
up possibilities for its use in food formulations.
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Phytates, Hemagglutinating activity, Trypsin inhibitors
Citação
SIQUEIRA, Beatriz dos Santos; SOARES JÚNIOR, Manoel Soares; FERNANDES, Kátia Flávia; CALIARI, Márcio; DAMIANI, Clarissa. Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 500-506, July/Sept.2013.