Proximate, mineral and carotenoid composition of coquinho-azedo flour

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dc.creatorGabriel Sthefano Lourenço Pereira
dc.creatorRenata Nolasco Braga Souto
dc.creatorMariuze Loyanny Pereira Oliveira
dc.creatorJosé Fabio Soares
dc.creatorElisângela Elena Nunes Carvalho
dc.creatorCaroline Liboreiro Paiva
dc.creatorJuliana Pinto de Lima
dc.date.accessioned2023-04-13T14:05:55Z
dc.date.accessioned2025-09-09T00:01:40Z
dc.date.available2023-04-13T14:05:55Z
dc.date.issued2021
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.identifier.doihttps://doi.org/10.37118/ijdr.22853.09.2021
dc.identifier.issn2230-9926
dc.identifier.urihttps://hdl.handle.net/1843/51923
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Journal of Development Research
dc.rightsAcesso Aberto
dc.subjectCompostos bioativos
dc.subjectCerrados
dc.subjectSecagem
dc.subjectLipídeos na nutrição humana
dc.titleProximate, mineral and carotenoid composition of coquinho-azedo flour
dc.typeArtigo de periódico
local.citation.epage49971
local.citation.spage49967
local.citation.volume11
local.description.resumoThe objective of this work was to elaborate and characterize the flour of this fruit. Whole fruits were sanitized, their pulp removed and sent for drying and later grinding and sifting, giving rise to flour. The product was evaluated for its proximal composition, mineral and carotenoid content. The coquinho-azedo flour showed that it was rich in fibers, source of magnesium and manganese and high contents of copper, carotenoids and vitamin A. Its high lipid content, has a prevalence of unsaturated fatty acids, which can contribute energetically and sensorially in formulations of food products.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.journalijdr.com/proximate-mineral-and-carotenoid-composition-coquinho-azedo-flour

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