Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour
| dc.contributor.author | Villela, Paula [UFVJM] | |
| dc.contributor.author | Batista, Ângela Giovana [UFVJM] | |
| dc.contributor.author | Dessimoni-Pinto, Nísia Andrade Villela [UFVJM] | |
| dc.contributor.institution | Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM) | pt_BR |
| dc.date.accessioned | 2017-01-24T16:13:38Z | |
| dc.date.available | 2017-01-24T16:13:38Z | |
| dc.date.issued | 2013-09-01 | |
| dc.description.abstracts | Annona crassiflora offers an edible fruit native to the Savanna. This study aimed to develop a flour meal from Annona crassiflora pulp; analyze the chemical composition of the fresh pulp and its flour; develop and verify the acceptance of formulations with different concentrations of the flour of Annona crassiflora pulp. Fruit used were selected and processed. The pulp was dried in an oven at 60-65 ºC/48h. We analyzed the chemical composition, and two formulations of breads were prepared with 10 and 20% Annona crassiflora pulp. The results showed that the drying of Annona crassiflora pulp enriched its nutritional value. The Annona crassiflora pulp showed important chemical components, as insoluble fibers (pulp and flour), minerals (potassium, calcium, manganese and others) and antioxidant compounds. The formulations were well-accepted in a sensory point of view and proved to be a good alternative to the exploitation of the fruit. | en |
| dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG) | pt_BR |
| dc.description.sponsorship | Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) | pt_BR |
| dc.description.sponsorship | Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) | pt_BR |
| dc.description.sponsorship | Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) | pt_BR |
| dc.identifier | http://dx.doi.org/10.1590/S0101-20612013005000082 | |
| dc.identifier.citation | VILLELA, Paula; BATISTA, Ângela Giovana; DESSIMONI-PINTO, Nísia Andrade Villela. Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour. Food Science and Technology (Campinas), Campinas, v. 33, n. 3, p. 417-423, 2013. | pt_BR |
| dc.identifier.doi | 10.1590/S0101-20612013005000082 | |
| dc.identifier.issn | 0101-2061 | |
| dc.identifier.scielo | S0101-20612013000300005 | |
| dc.identifier.uri | https://acervo.ufvjm.edu.br/items/61a72090-8c61-42be-b0ae-a4f6a6a6594e | |
| dc.language.iso | en_US | |
| dc.publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos | pt_BR |
| dc.relation.ispartof | Food Science and Technology (Campinas) | en |
| dc.rights | Acesso Aberto | pt_BR |
| dc.rights.accessRights | Acesso aberto | pt_BR |
| dc.rights.license | Obra licenciada sob a Licença Creative Commons (Attribution-NonCommercial 4.0 Internaconal (CC BY-NC 4.0)). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300005&lng=en&nrm=iso&tlng=en. Acesso em: 16 dez 2016. | pt_BR |
| dc.source | SciELO | |
| dc.subject.keyword | Savanna fruit | pt_BR |
| dc.subject.keyword | Drying | en |
| dc.subject.keyword | Sensory | en |
| dc.title | Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour | en |
| dc.type | Artigo | pt_BR |