Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMarques, Tamara Rezende-
Autor(es): dc.creatorCorrêa, Angelita Duarte-
Autor(es): dc.creatorLino, Jéssica Boreli dos Reis-
Autor(es): dc.creatorAbreu, Celeste Maria Patto de-
Autor(es): dc.creatorSimão, Anderson Assaid-
Data de aceite: dc.date.accessioned2026-02-09T11:42:12Z-
Data de disponibilização: dc.date.available2026-02-09T11:42:12Z-
Data de envio: dc.date.issued2017-08-01-
Data de envio: dc.date.issued2017-08-01-
Data de envio: dc.date.issued2013-07-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/13464-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1145567-
Descrição: dc.descriptionAcerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos-
Direitos: dc.rightsacesso aberto-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectAcerola - Waste flour-
Palavras-chave: dc.subjectAcerola waste flour - Chemical constituents-
Palavras-chave: dc.subjectAcerola waste flour - Functional properties-
Palavras-chave: dc.subjectAcerola - Farinha de resíduos-
Palavras-chave: dc.subjectAcerola - Farinha de resíduos - Componentes químicos-
Palavras-chave: dc.subjectAcerola - Farinha de resíduos - Propriedades funcionais-
Título: dc.titleChemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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