We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
VALOR NUTRICIONAL, CARACTERIZAÇÃO FÍSICA E FÍSICO-QUÍMICA DE JENIPAPO (GENIPA AMERICANA L.) DO CERRADO DE MINAS GERAIS.
- Authors
HAMACEK, Fabiana Rossi; Bandeira MOREIRA, Ana Vládia; Duarte MARTINO, Hércia Stampini; Rocha RIBEIRO, Sônia Machado; PINHEIRO-SANT'ANA, Helena Maria
- Abstract
The present study investigated the nutritional value and performed the physical and physical chemistry characterization of jenipapo fruit species found in the Cerrado of Minas Gerais. The fruits were selected and characterized physically, for length, diameter, mass and performance. We investigated the contents of total acidity (TA), total soluble solids (TSS), TSS/TA ratio, pH, moisture, ash, proteins, lipids, total dietary fi ber (TDF), carbohydrates in the fresh pulp. We used a completely randomized design with three repetitions. The fruits showed oval shape with dark brown, thin, wrinkled and withered bark. The pulp was light brown with brown seeds with a mean weight of 283.42 g and pulp yield of 48%. The pulp showed TA equal to 3.33 g of citric acid/100g; TSS of 11.40 0Brix; TSS/TA ratio of 3.43; pH equal to 3.87; moisture of 80.42%, 1.59 g / 100g of protein, 1.60 g/100g of lipid, 0.74 g/100g of ash, 1.09 g/100g of TDF; 14.57 g/100g of carbohydrate and total energy value of 76.92 kcal/100g. The jenipapo pulp yield was median due to the high content of seeds. Despite the reduced pH of the fruit, which can collaborate with its conservation, the percentage moisture was high and, together with its fragile bark, can contribute to its deterioration. The jenipapo fruit did not stand out in relation to its nutritional value, considering its macronutrient composition. However, since it is little appreciated in its fresh form, the fruit can be processed and traded by native Cerrado populations contributing to increased its income. Moreover, its consumption in processed form can contribute to the nutrient intake.
- Subjects
BRAZIL; NUTRITIONAL value; ACID content of fruit; PLANT species; PHYSICAL &; theoretical chemistry; DIETARY fiber; FRUIT in human nutrition; FRUIT industry
- Publication
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2013, Vol 24, Issue 1, p1
- ISSN
0103-4235
- Publication type
Article