2025-03-102025-03-102013GADIOLI, Izabel Lucena. Composição nutricional, características antioxidantes e viabilidade tecnológica da cristalização de açúcares de polpas de baru (Dipteryx alata Vog.). Orientador: Eduardo Ramirez Asquieri. 2013. 116 f. Dissertação (Mestrado em Nutrição e Saúde) - Faculdade de Nutrição, Universidade Federal de Goiás, Goiânia, 2013.http://repositorio.bc.ufg.br/tede/handle/tede/13932The full use of baru (Dipteryx alata Vog.) and the benefits of its pulp for human feeding requires more knowledge. Regarding these matters, this paper has set to research the nutritional and antioxidant characteristics of baru’s pulp in three different Cerrado’s locations as well as study the feasibility of crystallization of its sugar. Seasoned barus were collected in different Cerrado locations, they were studied regarding its sugar, starch, proximate composition, total phenolics, tannins and antioxidant activity by ABTS, DPPH and FRAP. Seasoned fruits collected in the city of Goiânia were depulped for obtaining sugar syrup and, later, the crystallization of sugar by secondary nucleation. The pulps of three different locations have presented high amounts of fructose and sucrose, however, the samples of Goiás and Minas Gerais (25%) presented higher amounts of sucrose, and the sample from Minas Gerais, specifically, presented higher amounts of fructose (14,8%). The pulp from Distrito Federal presented higher amounts of protein (9.2%) and lipid (5.1%). Every sample can be considered a source for fiber. Phenolics (314.7 mg.100 g GAE) and antioxidant activity by DPPH (23.9 umol TE.g-1 FW) and FRAP (22.3 umol TE.g- 1 FW) tests were higher in the Goiás’ pulp. The sugar syrup of baru’s pulp was obtained yelding 3.57% of fructose crystallization, with 95% purity. The fruit’s origin might influence the chemical composition of baru’s pulp, which has shown to be a high quality nourishment with important antioxidant characteristics, proper for human consumption due to its in natura traits as well as for technologic use of sugar crystallization.Acesso EmbargadoBaruDipteryx alata Vog.Qualidade nutricionalFenólicos totaisAtividade antioxidanteCristalização de açúcarNucleação secundáriaNutritional qualityTotal phenolicsAntioxidant activitySugar crystallizationSecondary nucleationCIENCIAS DA SAUDE::NUTRICAODissertação