Bacaba belongs to the same family as açaí, and its pulp is consumed by local population of Brazilian Amazon region. The aim this study was characterize peel+pulp seed fraction, flour flour, seeking provide agro-industrial market with an alternative for exotic fruit consumption, collaborating whole consumption foods. results showed that all fractions contain amounts total fiber above 20 g/100 g, lipid contents vary according highlighting values some minerals. Bioactive compounds such...

The objective of this work was to characterize fruits from the Brazilian savanna by means physical and chemical analyses. results obtained for araça peel, pulp marolo pulp, respectively, were: moisture (77.03, 80.41 70.56 g.100 g-1), ash (0.65, 0.44 0.54 protein (1.39, 1.87 1.99 lipids (0.32, 0.33 2.36 total carbohydrates (90.88 , 78.25 24.55 soluble sugars (8.45, 9.99 127.4 pH (3.76, 3.99 4.49), solids (11° Brix, 8.8 °Brix 21.4 °Brix) antioxidant potential (16.33, 12.75 34.29 discoloration...

Fruit coproducts fruit, made of peels, seeds and pulp, discarded during the industrial processing, contain lots health beneficial compounds, however, high moisture content limits its use. Drying is a low cost great potential alternative for using. This study aimed to evaluate phenolic compounds content, in vitro antioxidant capacity total carotenoid, anthocyanins vitamin C contents pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) papaya (Carica papaya) fresh oven...

The objective of this work was to characterize promising fruit crops and explore opportunities for the sustainable commercial use flours obtained from fruits as an ingredient in snack bars. selected Jeriva, which grow north eastern Brazil, can be found Savanna biome. flour dehydrated pulps proximate composition, dietary fiber, vitamin C, % scavenging free radicals, mineral pH, ºBrix, titratable acidity sensory analysis were determined. incorporated into formulation by partial substitution...

Pumpkin seeds are considered waste and its composition has high protein content, being feasible for human consumption, also reducing costs in treatment. In this work we provided an alternative to reuse the wastes of pumpkin seed applied cupcakes formulation as a complementary source wheat flour. Four formulations with different proportions flour were investigated. The effects partial substitution evaluated using parameters texture, height, diameter, specific volume, color, proximate scanning...

A challenge to the food sector has been development of new products incorporating co-products from processing industry with minimal impact on their pre-determined structures and adding nutritional quality. In order add value develop alternatives for use generated during agroindustrial processing, this work aimed study stability gluten-free sweet biscuits developed soybean okara, rice bran broken rice. The formulations were elaborated increasing percentages these ingredients compared standard...

The objective of this study was to add value araça and marolo fruits by developing jams verifying changes in their physical, chemical, microbiological parameters during storage. analyses were carried out every 2 months. From the results, it shown that levels moisture (35.89 - 26.34%), lipids (0.43 0.27%), sucrose (30.62 28.98%), total pectin (0.83 0.50%), soluble (0.52 0.38%), phenolic compounds (180.31 135.52 mg.GAE 100 g-1), organic acids (401.1 68.5 µg.g-1 citric acid) decreased However,...

Maroleiro (Annona crassiflora Mart), belonging to the family of Annonaceae is a typical specie Cerrado and has occurred in most states. For fruit characteristics "sui generis", with significant nutritional value. This study aimed characterize marolo (Anonna crasiflora Mart) during development, through evaluation its proximal mineral composition. The fruits 2012/2013 season, were picked 12Km from city Itumirim, southern Minas Gerais, intervals 20 days anthesis maturity, first harvested 60...

This study investigated the changes in composition of lipid fraction, as well color and oxidation Arapaima gigas cubes subjected to two different frying methods (deep fat air frying) at three temperatures (150°C, 170°C, 190°C) during time needed for geometric center samples reach 70°C (7 min 42 s, 5 3 2 50 12 52 8 44 s). The instrumental parameters, oxidation, fatty acid profile were evaluated. temperature cooking method influenced (p ≤ 0.05) all parameters submitted lower demonstrated minor...

Objetivou-se, neste estudo, avaliar a qualidade de geléias formuladas com níveis 0 %, 25 50 75 % e 100 cascas em substituição à polpa manga (Mangifera indica L. cv. Haden). Os critérios utilizados foram os teores umidade, cinzas, proteínas, lipídios, carboidratos totais, açúcares redutores, sacarose, vitamina C, fibra insolúvel, pectina, acidez titulável sólidos solúveis nas polpas das mangas nos diferentes tratamentos. Observou-se que tratamentos da por encontraram-se significativamente...

O aproveitamento de coprodutos gerados durante o processamento frutas faz-se necessario, uma vez que, por meio deste, pode-se desenvolver/encontrar a forma ideal aproveitamento, reduzindo impacto ambiental e agregando valor nutritivo preparacoes convencionais. Este trabalho teve objetivo desenvolver avaliar aceitabilidade, caracteristicas fisico-quimicas microbiologicas geleia mista casca abacaxi polpa pessego aromatizada com canela. As seguintes analises foram realizadas: pH, acidez,...

Concerning the mango industrial processing, skin is a disposal component. However, it can be used as nutrient source in many by-products.The objective of this study was to evaluate quality sweets formulated with 0% (control), 25%, 50%, 75%, and 100% substitution (Mangifera indica L. cv. Haden) pulp. The features evaluated were: moisture, ashes, proteins, lipids, total carbohydrates, sugars, reducing non-reducing pH, acidity, titratable citric acid soluble solids, fibers (total, soluble,...

Food industries have been concerned about managing the waste generated by their production processes in order to minimize environmental impacts and also development of formulations with different innovative ingredients such as fruits from Brazilian savanna. Seeking meet expectations consumers who desire healthy practical products, this study aimed evaluate oxidative stability variations chemical composition antioxidant potential cereal bars made fruit peels baru nuts packaged types...

The aim of this study was to evaluate the physicochemical changes and antioxidant potential caja-manga (Spondias mombin L.) fruit during its physiological development. cycle comprised a period 260 days after anthesis (DAA), set when fruits were yellow-orange colored easily detached from pads. results showed that had simple sigmoid type growth pattern, with significant increase in mass, longitudinal transverse diameters up 220 DAA. A decrease total pectins an soluble pectins, lower acidity...

Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic distinctive flavor. In this work, the fresh pulps had high nutritional values, since they contain significant levels of carbohydrates. The results analysis chemical composition obtained sugar were respectively: moisture (79.65, 77.06 85.30 g.100 g-1), carbohydrates (20.52, 22.01 13.83 total sugars (19.57, 21.93 10.12 g-1) soluble solids (22.00, 25.10 12.83 ºBrix). With aim processing ripe to add...

Dentre os frutos do Cerrado, destaca-se o pequi (Caryocar brasiliense Camb.), que é constituído por aproximadamente 80% de casca, desprezada; no entanto, apresenta potencial utilização em várias aplicações. O objetivo deste trabalho foi avaliar a influência das variáveis concentração ácido cítrico, temperatura e tempo extração sobre rendimento grau esterificação da pectina extraída casca compará-la com cítrica comercial aplicada na formulação geleia light. Obtiveram-se rendimentos entre...

The araçá (Brazilian guava) jam is a promising alternative for expanding the consumption of this fruit, besides adding value to it and making Brazilian Savannah fruits known. Therefore, research aimed study physical chemical characteristics jam, as well evaluate presence behavior antioxidant compounds color, during 12 months storage. results obtained centesimal composition, sugars, fibers, pectin, consistency showed that use was suitable production, product remained within standards...