Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/39823
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dc.creatorAssis, Renato Queiroz-
dc.creatorAndrade, Karina Luzia-
dc.creatorBatista, Lílian Emanoela Gomes-
dc.creatorRios, Alessandro de Oliveira-
dc.creatorDias, Disney Ribeiro-
dc.creatorNdiaye, Eliane Augusto-
dc.creatorSouza, Éllen Cristina de-
dc.date.accessioned2020-04-06T14:35:19Z-
dc.date.available2020-04-06T14:35:19Z-
dc.date.issued2019-05-
dc.identifier.citationASSIS, R. Q. et al. Characterization of mutamba (Guazuma ulmifolia LAM.) fruit flour and development of bread. Biocatalysis and Agricultural Biotechnology, [S.l.], v. 19, May 2019.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S1878818118308193pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/39823-
dc.description.abstractThis work aims to characterise chemical and phytochemical mutamba (Guazuma ulmifolia LAM.) flour and evaluate its addition in whole wheat bread. The phytochemical analysis revealed the presence of phenols, tannins, saponins, steroids, resins, quaternary bases, quinones, flavonoids and triterpenoids. For the test of Artemia salina Leach, the methanolic extract of the fruit showed a lethal dose of 36.59 μg/mL, with antioxidant activity by the 2, 2-Diphenyl-1- picrylhydrazyl (DPPH) method and for the β-carotene system. The mutamba flour presented a low lipid content and a high crude fibre content (26.90 ± 0.37%). The optimal concentration of the meal added in the bread was 5%, in which its use demonstrates potential application in the development of new products using fruits of the Cerrado in the diet.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceBiocatalysis and Agricultural Biotechnologypt_BR
dc.subjectMutamba fruitpt_BR
dc.subjectComposite flourpt_BR
dc.subjectAntioxidant activitypt_BR
dc.subjectPhytochemical studypt_BR
dc.subjectBreadpt_BR
dc.subjectSensory analysispt_BR
dc.titleCharacterization of mutamba (Guazuma ulmifolia LAM.) fruit flour and development of breadpt_BR
dc.typeArtigopt_BR
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