Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/12543
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Campo DCValorIdioma
dc.creatorAlves, Ana Paula de C.-
dc.creatorCorrêa, Angelita Duarte-
dc.creatorOliveira, Flávia Cíntia de-
dc.creatorIsquierdo, Eder Pedroza-
dc.creatorAbreu, Celeste Maria Patto de-
dc.creatorBorém, Flávio Meira-
dc.date.accessioned2017-03-23T18:42:13Z-
dc.date.available2017-03-23T18:42:13Z-
dc.date.issued2014-
dc.identifier.citationALVES, A. P. de C. et al. Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin. Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 721-726, Oct. 2014.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/12543-
dc.description.abstractJaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is the high water content, which requires drying processes to preserve the skin without leading to the loss of nutrients and antioxidants. The influence of different drying temperatures on the levels of nutrients and antioxidants was investigated. Jaboticaba (Plinia jaboticaba (Vell.) Berg, genotype Sabará) skins were lyophilized or dried at three temperatures (30, 45, and 60oC, using food dryers). The skins were then ground, stored (protected from light) and subjected to analysis of proximate composition, vitamin C, phytate, polyphenols, anthocyanins and antioxidant activity. The drying process had little effect on the proximate composition of the flour, presenting significant difference only for crude protein, fiber and non-nitrogenous extract. The greatest preservation of chemical constituents occurs in the lyophilized jaboticaba skins. Among the drying temperatures tested, however, the skins dried at 45 and 60°C had more highly preserved nutritional substances and antioxidants.pt_BR
dc.languageen_USpt_BR
dc.publisherUniversidade Estadual de Maringápt_BR
dc.rightsacesso abertopt_BR
dc.sourceActa Scientiarum. Technologypt_BR
dc.subjectPlinia jaboticaba - Nutrientspt_BR
dc.subjectPlinia jaboticaba - Bioactive compoundpt_BR
dc.titleInfluence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skinpt_BR
dc.title.alternativeInfluência da temperatura de secagem nos constituintes químicos de cascas de jabuticaba (Plinia Jaboticaba (Vell.) Berg)pt_BR
dc.typeArtigopt_BR
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