Production, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour

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dc.creatorLara Maria dos Santos Ferraz e Silva
dc.creatorGabriel Sthefano Lourenço Pereira
dc.creatorIsabela Garcia Ribeiro
dc.creatorRenata Nolasco Braga-Souto
dc.creatorMariana Gonçalves Teixeira
dc.creatorClaudia Regina Vieira
dc.creatorJuliana Pinto de Lima
dc.date.accessioned2023-10-20T17:32:04Z
dc.date.accessioned2025-09-08T23:59:19Z
dc.date.available2023-10-20T17:32:04Z
dc.date.issued2022
dc.identifier.issn1878-450X
dc.identifier.urihttps://hdl.handle.net/1843/59804
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rightsAcesso Restrito
dc.subjectCerrados
dc.subjectAlimentos - Desidratação
dc.subjectPequi
dc.subject.otherCerrado
dc.subject.otherComposition
dc.subject.otherConservation
dc.subject.otherDrying
dc.subject.otherStorage
dc.titleProduction, characterization and shelf-life evaluation of Caryocar brasiliense pulp flour
dc.typeArtigo de periódico
local.citation.epage7
local.citation.spage1
local.citation.volume28
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://doi.org/10.1016/j.ijgfs.2022.100512

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