Abstract BACKGROUND Marolo ( Annona crassiflora Mart) is a typical savannah fruit that very nutritious and highly appreciated. However, its consumption has been limited to fresh fruit. The objective of this study was evaluate the potential use marolo flour in production healthy snack bars valorise provide an alternative ready‐to‐eat product. Snack containing increasing amounts (5 g 100 −1 , 10 15 20 expressed w/w) were produced physico‐chemical sensory characteristics determined . RESULTS...

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...

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...

The processing of fruits and vegetables in general generates a significant amount waste, which is often discarded the environment, losing potential for using it obtaining and/or developing other value-added products. Within this theme, some waste arising from Amazonian oilseeds, such as açaí andiroba, deserves attention due to large volume generated these species. development new ways raw materials obtain products with high added value becomes challenge, can directly impact preservation...

O novo hábito de aquisição dos consumidores, na busca por alimentos com alto valor nutricional e não sintéticos, tem levado às indústrias a uma incessante pelo desenvolvimento novos produtos. Este trabalho teve o objetivo elaborar avaliar bolinhos utilizando diferentes concentrações da farinha açaí que podem trazer benefícios à saúde. Quatro tipo formulações foram elaboradas: A1 (com substituição 5% pela açaí), A2 (substituindo 10% A3 15% A4 20% além do controle (A0 – sem açaí). As análises...

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...

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...

O objetivo deste trabalho foi caracterizar a gabiroba (Campomanesia pubescens) ao longo do seu desenvolvimento por meio de análises físicas, químicas e fisiológicas. Os frutos foram coletados 8 km Lavras, sul Minas Gerais, em intervalos 5 dias, partir da antese até sua maturação completa. A floração iniciou-se no mês agosto o ápice evento setembro; frutificação inicial ocorreu setembro, sendo outubro período ideal para coleta. compreendido entre abertura flor (antese) amadurecimento 63 dias...

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,...

The present study aimed to develop extruded corn breakfast cereal enriched with whole peach palm flour. A 22 central composite rotatable design was used, and the processed in a ZKS-30 co-rotational twin-screw extruder (Werner Pfleiderer), followed by its physicochemical, technological microbiological characterization. analysis revealed higher expansion lower hardness as well adequate lightness water-absorption water-solubility indices of at low moisture intermediate flour contents. Moreover,...

The objectives of this study was the physical, chemical, and physiological characterization marolo (Annona crassiflora, Mart.) during its development. fruits were harvested 12 Km off Itumirim, Southern Minas Gerais, Brazil, at 20-d intervals from anthesis to fruit maturity. first within 60 days. total development took 140 days starting anthesis. At after anthesis, reached maximum size, with mass 1.380g, transverse diameter 13.0 cm, longitudinal 11.5 cm. During development, showed increase in...

The objective of this study was to determine the optimal temperature for storing gabiroba fruit (Campomanesia pubescens) without affecting compounds' quality. fruits were stored at different temperatures (0 ºC, 6 12 and 20 ºC) effect on pH, total titratable acidity, soluble solids, sugars, vitamin C, antioxidant components such as tannins phenolic compounds evaluated. It observed an increase in pH acidity during storage all tested. Gabiroba 9 3 days ºC respectively, under both they showed a...

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...

The Amazon rainforest encompasses one of the largest biodiversities world and is home to a wide variety food therapeutic plants. Due diversity components, fruits biome possess essential physicochemical, nutritional, pharmacological properties, strengthening idea that fruit consumption may provide benefits human health. Thus, objective this study was investigate current scenario use Amazonian on development food, pharmaceutical, nutraceutical, or cosmetic products through filed patents. A...

Due to increasing consumer demand for healthy foods, attempts are being made improve their nutritional value. Thus, there is a necessity develop food bars enriched with dietary fiber and palatable components. The aim of this study was evaluate the shelf life bars, prepared different proportions marolo pulp flour (20, 30, 40, 50% replacement oatmeal) six-month storage, through physical analysis, as well sensory acceptance. total content showed an average 7.1 g·100 g −1 . There significant...

The main antioxidant compounds (lycopene, β-carotene, total phenolic, and vitamin C) activity in eight dried tomatoes marketed Brazil were determined. was determined by the DPPH radical scavenging method β-carotene/linoleic acid system both hydrophilic hydrophobic extracts. contents of varied significantly among products analyzed. extracts showed higher with while method. Despite differences found, can be considered high activity.

The objective of this study was to analyze the effect different calcium chloride concentrations on post-harvest conservation jabuticaba variety Pingo de Mel at storage temperatures. fruit were collected 30 days after anthesis and subjected immersions in solution (0%, 2%, 4%, 6%) for minutes room temperature. Then, dried packed polypropylene bags incubated a chamber temperatures (6 °C, 12 25 °C). Samples analyzed time 0 every two days, up storage. No observed characteristics over time. During...

During the process of fruit development there is synthesis and catabolism compounds that culminate with specific characteristics each species, such as changes in color, size, acidity, vitamins content volatile composition. In present study was evaluated during camu-camu (Myrciaria dubia (HBK) McVaugh, Myrtaceae) contents pH, At, SS (ºBrix), Vitamin C, polyphenols, (L *, a * b *) coloration composition using HSPME-CGMS technique, at different stages development. development, an increase ºbrix...