1. Repositório Institucional da UFMG
  2. Publicações Científicas e Culturais
  3. Artigo de Periódico
Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/59804
Registro completo de metadatos
Campo DCValorIdioma
dc.creatorLara Maria dos Santos Ferraz e Silvapt_BR
dc.creatorGabriel Sthefano Lourenço Pereirapt_BR
dc.creatorIsabela Garcia Ribeiropt_BR
dc.creatorRenata Nolasco Braga-Soutopt_BR
dc.creatorMariana Gonçalves Teixeirapt_BR
dc.creatorClaudia Regina Vieirapt_BR
dc.creatorJuliana Pinto de Limapt_BR
dc.date.accessioned2023-10-20T17:32:04Z-
dc.date.available2023-10-20T17:32:04Z-
dc.date.issued2022-
dc.citation.volume28pt_BR
dc.citation.spage1pt_BR
dc.citation.epage7pt_BR
dc.identifier.issn1878-450Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59804-
dc.description.resumoCaryocar brasiliense is a fruit highly appreciated by Brazilian Cerrado communities in its fresh form; however, it has limited scientific studies in relation to its nutritional and technological resource. Due to its short post-harvest life, conservation techniques such as drying are necessary to reduce the degradation of the product. Based on this, the objective of this work was to produce and characterize the pequi pulp flour and to analyze the stability of flour stored in different packaging systems and times. Pequi fruits was subjected to hygiene and drying of the pulp performed at temperatures of 60, 70 and 80 ◦C for 6 h. The shelf-life study was carried out in vacuum and non-vacuum laminated plastic packaging for ninety days, with samples being subjected to proximal and microbiological analysis. Pequi pulp flour presented moisture according to the legislation and high nutritional potential due to its lipid content. In addition, there was an expressive content of α-carotene, source of magnesium and high contents of copper and insoluble fibers. Storage using vacuum guaranteed better maintenance of colorimetric parameters such as color difference and hue. In microbiological terms, consumption of pequi flour in both packages is safe up to 60 days of storage.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofInternational Journal of Gastronomy and Food Science-
dc.rightsAcesso Restritopt_BR
dc.subjectCerradopt_BR
dc.subjectCompositionpt_BR
dc.subjectConservationpt_BR
dc.subjectDryingpt_BR
dc.subjectStoragept_BR
dc.subject.otherCerradospt_BR
dc.subject.otherAlimentos - Desidrataçãopt_BR
dc.subject.otherPequipt_BR
dc.titleProduction, characterization and shelf-life evaluation of Caryocar brasiliense pulp flourpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://doi.org/10.1016/j.ijgfs.2022.100512pt_BR
Aparece en las colecciones:Artigo de Periódico

archivos asociados a este elemento:
no existem archivos asociados a este elemento.
Mostrar registro simple del elemento Visualizar estadísticas


Los elementos en el repositorio están protegidos por copyright, con todos los derechos reservados, salvo cuando es indicado lo contrario.