Clarissa Damiani

Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)

The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araca peel, araca pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54xa0g.100xa0g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araca (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araca (3125 μg.g-1 peel and 881.25xa0μg.g-1xa0pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged.

Avaliação química de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa

Objetivou-se, neste estudo, avaliar a qualidade de geleias formuladas com niveis de 0 %, 25 %, 50 %, 75 % e 100 % de cascas em substituicao a polpa de manga (Mangifera indica L. cv. Haden). Os criterios de qualidade utilizados foram os teores de umidade, cinzas, proteinas, lipidios, carboidratos totais, acucares totais, acucares redutores, sacarose, vitamina C, fibra insoluvel, pectina, acidez titulavel e solidos soluveis nas polpas e cascas das mangas e nos diferentes tratamentos. Observou-se que nos tratamentos com substituicao da polpa por cascas encontraram-se teores significativamente maiores de proteinas, fibras insoluveis e sacarose e menores valores caloricos, acidez titulavel, carboidratos totais e acucares totais em relacao ao controle. Os tratamentos foram semelhantes em relacao ao teor de vitamina C e solidos soluveis. Com a elevacao dos niveis de cascas em substituicao a polpa observou-se aumento do teor de cinzas, fibras insoluveis e sacarose e reducao dos acucares redutores. Concluiu-se que a substituicao parcial ou total de polpa por cascas de manga na formulacao melhora o valor nutricional e funcional das geleias apesar da diminuicao do valor calorico, com beneficios economicos e ambientais.

Incorporation of buriti endocarp flour in gluten-free whole cookies as potential source of dietary fiber.

Cookies were prepared by replacing a mixture of brown rice flour (70xa0%) and corn starch (30xa0%) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20xa0%). BEF figured as a potential source of dietary fiber (70.53xa0g 100xa0g−1), especially of insoluble fiber (67.50xa0g 100xa0g−1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20xa0% BEF (8.58 to 20.02xa0g 100xa0g−1) when compared to control cookie (6.91xa0g 100xa0g−1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15xa0% BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.

Study of the shelf-life of a mixed araça (Psidium guineensis Sw.) and marolo (Annona crassiflora Mart.) jam.

The objective of this study was to add value to araca and marolo fruits by developing jams and verifying changes in their physical, chemical, and microbiological parameters during storage. The analyses were carried out every 2 months. From the results, it was shown that the levels of moisture (35.89xa0-xa026.34%), lipids (0.43xa0-xa00.27%), sucrose (30.62xa0-xa028.98%), total pectin (0.83xa0-xa00.50%), soluble pectin (0.52xa0-xa00.38%), total phenolic compounds (180.31xa0-xa0135.52xa0mg.GAExa0100xa0g -1), and organic acids (401.1xa0-xa068.5xa0µg.g-1 citric acid) decreased during storage. However, the levels of protein (0.83xa0-xa00.95%), carbohydrate (62.52xa0-xa072.5%, calories (257,11xa0-xa0295,931xa0kcal), fiber (0.72xa0-xa01.4%), total soluble sugar (62.52xa0-xa070.44%), reducing sugar (32.05xa0-xa041.41%), soluble solids (68.4xa0-xa072.18xa0°Brix), consistency (0.33xa0-xa00.44xa0N), total antioxidant potential (11.3xa0-xa022.63%), and color (a*xa07.56xa0-xa09.49, and b*xa08.63xa0-xa010.49) increased during 1-year storage. The quality of the fruit jams studied was in accordance with the microbiological standards established by the Brazilian legislation. It was concluded that the mixed araca and marolo jam can be stored for 1 year without the addition of additives.

Análise física, sensorial e microbiológica de geléias de manga formuladas com diferentes níveis de cascas em substituição à polpa

The objective of this study was to evaluate the quality of jams formulated with levels of zero, 25, 50, 75 and 100% of peels in substitution of pulp of mango (Mangifera indica L. cv. Haden). The quality criterion were color, consistency, sensory acceptability and microbiological characteristics. It was observed that all treatments obtained with the consumers mean scores between seven (liked moderated) and eight (liked a lot). Physical and microbiological characteristics were maintained inside of the fruit jams patterns established for Brazilian legislation. For the gotten results, the partial or total substitution of pulp for peels Haden mango in the jams formulation is viable on the physical, sensory and microbiological areas, with economic and environmental advantages.

Influência de diferentes temperaturas na manutenção da qualidade de Pequi minimamente processado

Neste trabalho, objetivou-se avaliar o efeito de quatro diferentes temperaturas, 0°C, 5°C, 10°C e 22°C, na qualidade de pequis minimamente processados, durante 15 dias de armazenamento. Os pequis foram lavados, sanificados, seus pirenios extraidos, embalados e armazenados por 15 dias a 0°C e 5°C, 9 dias a 10°C e 3 dias a 22°C. A cada tres dias, foram realizadas as analises: taxa respiratoria, perda de massa, firmeza, solidos soluveis, acidez titulavel (acido citrico), pH, coloracao (L* e b*) e concentracao de O2 e CO2, no interior das embalagens. A taxa respiratoria e a perda de massa foram menores quanto menor a temperatura; a firmeza nao sofreu variacoes significativas; os solidos soluveis sofreram influencia somente do tempo, com aumento em seus teores; a acidez titulavel aumentou no decorrer do armazenamento, com consequente declinio no pH; o valor L* aumentou nos frutos a 0°C e diminuiu naqueles a 22°C; o valor b* decresceu durante o armazenamento e a concentracao de gases, no interior das embalagens, teve pouca variacao. Pelos resultados, constatou-se que as temperaturas de 0°C e 5°C foram as mais eficazes na manutencao da qualidade de pequis minimamente processados.

Use of sugar apple, atemoya and soursop for technological development of jams: chemical and sensorial composition

Fruta do conde, atemoia e graviola sao frutos tropicais muito apreciados por seu sabor agradavel, aromatico e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham niveis significativos de carboidratos. Os resultados para a analise da composicao quimica das polpas de frutas frescas, obtidos para fruta do conde, atemoia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g-1), carboidratos (20,52, 22,01 e 13,83 g.100 g-1), acucares totais (19,57, 21,93 e 10,12 g.100 g-1) e solidos soluveis (22,00 25,10 e 12,83 oBrix). Com o objetivo de processar as frutas maduras para agregar valor a essas frutas, geleias foram desenvolvidas. Os resultados da analise da composicao quimica das geleias de pinha, atemoia e graviola foram respectivamente: umidade (26,23, 27,94 e 21,52 g.100 g-1), carboidratos (73,05, 71,44 e 77,83 g.100 g-1), pH (3,41, 3,34 e 3,41) e solidos soluveis (63,00, 65,00 e 68,60 oBrix). As geleias foram submetidas a Analise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistencia, aparencia e aceitabilidade global das geleias em uma escala hedonica de 9 pontos. Baseado na avaliacao sensorial, as geleias apresentaram uma boa aceitacao global e a geleia de atemoia foi a preferida dos provadores.

Volatile compounds profile of fresh-cut peki fruit stored under different temperatures

O objetivo do trabalho foi identificar e verificar a influencia do tempo e da temperatura sobre o perfil dos compostos volateis de pequi minimamente processado. O pequi foi lavado, sanificado, seus pirenios extraidos, embalados e armazenados por 15 dias a 0, 5 e 10 °C e 6 dias a 22 °C. Os compostos volateis foram analisados por CG-EM. Hexanoato de etila e octanoato de etila foram encontrados em porcentagens mais altas, 63 e 16.3% respectivamente. Os volateis determinados nao foram influenciados pelo tempo de armazenamento. Acido hexanoico, 2-octenoato de etila e decanoato de etila nao foram influenciados pelas diferentes temperaturas. As temperaturas 0, 5 e 10 °C tambem nao influenciaram o hexanoato de etila, 2-hexenoato de etila e octanoato de etila. Por outro lado, as temperaturas 5, 10 e 22 °C nao influenciaram o hexanoato de etila, cis-β-ocimeno e octanoato de etila. A temperatura de 22 °C determinou porcentagens mais altas de hexanoato de etila e porcentagens mais baixas de octanoato de etila em comparacao a temperatura de 0 °C, e porcentagens mais altas de 2-hexenoato de etila em comparacao a temperaturas de 0, 5 e 10 °C, enquanto a temperatura de 5 °C determinou porcentagens mais altas de cis-β-ocimeno, quando comparada com a temperatura de 0 °C. As temperaturas de armazenamento de 0 e 5 °C foram as mais apropriadas para a conservacao.

Development and antioxidant capacity of sapota pulp Jelly (Quararibea cordata Vischer)

Sapote (Quararibea cordata Vischer), also known as a chupa-chupa, is originated from the Brazilian, Peruvian and Colombian Amazon. The pulp of the ripe fruit is edible, fibrous, of intense orange color, sweet flavor and aromatic. Since the fruit is known in the Amazon only in its domesticated state, this work becomes necessary. With the aim of meeting the demand for new products in domestic and international markets, sapota pulp jelly has been developed. The jelly was assessed for moisture, ash, lipids, proteins, carbohydrates, dietary fiber, pectin, pH, total acidity, solids soluble, sugars, organic acids, carotenoids, phenolic compounds and antioxidant capacity. The final product met the standards required by Brazilian law, and 32.68% moisture and 61.06% °Brix. Also, in accordance with the laws attributed to this product, jelly sapota pulp can be considered a food rich in fiber, as presented content above 5%. The jelly, showed content of total phenolics compounds (102 mg GAE. 100 -1) in relation to fresh fruit (21 mg GAE.100 g-1). There was the identification in the antioxidant capacity (9.05% scavering of DPPH radical), giving the final product antioxidant properties. Also were analyzed the microbiological characteristics of the product which was not observed the presence of thermotolerants coliforms, yeast and molds. The sapota can be considered effective raw materials in the preparation of jam and this had an antioxidant activity and source of fiber.

Potencial antioxidante de geleia de araçá durante o armazenamento

The araca (Brazilian guava) jam is a promising alternative for expanding the consumption of this fruit, besides adding value to it and making the Brazilian Savannah fruits known. Therefore, this research aimed to study the physical and chemical characteristics of the araca jam, as well as to evaluate the presence and behavior of antioxidant compounds and color, during 12 months of storage. The results obtained for centesimal composition, sugars, fibers, pectin, and consistency showed that the use of araca was suitable for the jam production, and that the product remained within the standards established by the Brazilian legislation. The total acidity, phenolic compounds, color parameters, and organic acids contents decreased during storage, while the pH and antioxidant potential increased, during one year of storage. Thus, it was possible to conclude that the araca jam is a product with good nutritional characteristics, presenting good levels of antioxidant compounds, during storage, and meeting the demands of the modern consumer, i.e. practicality and healthiness.