Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides
Ano de defesa: | 2015 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade do Estado do Rio de Janeiro
|
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Alimentação, Nutrição e Saúde
|
Departamento: |
Centro Biomédico::Instituto de Nutrição
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://www.bdtd.uerj.br/handle/1/7340 |
Resumo: | The boiled green banana pulp mass (Musa spp.) is a food matrix that has been arousing interest in the domestic market by reason of its low technological sophistication and its benefits to the human health, mainly due to the presence of bioactive compounds and resistant starch. Besides, the development of a food product derived from green bananas appears as a sustainable approach to minimize the waste of the fruit. In spite of its economical, social and physiological importance, the boiled green banana pulp mass (GBPm) has been scarcely investigated. The aim of this study was to determine and compare the chemical composition and functional properties of GBPm from the three most consumed cultivars in Brazil: Nanica (Musa cavendishii, AAA group), Nanicão (Musa cavendishii, AAA group) and Prata (Musa sapientum, AAB group). The degree of maturation of green bananas was determined by colorimetric analysis through a digital colorimeter. The chemical parameters - titratable acidity (TA), pH, moisture, ash, fat, protein, total carbohydrates, dietary fiber (DF) and its fractions, resistant starch (RS), total carotenoids (TC), lutein, α-carotene, β-carotene and cis isomers - and the functional properties - water-holding capacity (WHC) and oil retention capacity (ORC) - of GBPm were determined by validated methods, and the results of the three cultivars were compared. The comparison was conducted by one-way ANOVA with Tukey post-test, using the software SPSS 17.0 3.5. Regarding the chemical composition, the lipid content was not statistically different among cultivars (0.2 to 0.4%), while water contents (74.8 to 79.6%), ash (2.6 to 3.3%), protein (4.6 to 5.7%) and carbohydrates (90.9 to 92.0%) varied statistically (p ≤ 0.05). There was no statistical difference between the TA values, in % of malic acid (average 0.2 ± 0.03), pH (4.7 to 4.8), WHC (1.6 to 1.8 g of water / g of GBPm) and ORC (0.5 to 0.7 g of oil / g of GBPm). The GBPm of Nanica and Nanicão showed higher RS contents (66.2 ± 11.5 and 65.9 ± 5.7 %, respectively; p = 0.346) than Prata (51.6 ± 5.8%; p = 0.001). The DF content was below 3% of the product (wet basis) in the GBPm of the three cultivars, therefore, it cannot be considered as source of this food component. It was observed a high content of indigestible carbohydrates in the GBPm of the three cultivars, justifying the low caloric value of matrices (16-38 kcal; on a wet basis). The GBPm of Nanica and Nanicão cultivars showed, respectively, higher concentrations of TC (16.4 ± 0.23 and 13.3 ± 0.31 µg/g), lutein (1.1 ± 0.06 and 1.3 ± 0.14 µg/g), α-carotene (4.8 ± 0.06 and 4.1 ± 0.04 µg/g), β-carotene (5.7 ± 0.04 and 4.2 ± 0.01 µg/g), 13-cis-β-carotene (1.3 ± 0.01 and 1.0 ± 0.03 µg/g) and 9-cis-β-carotene (0.4 ± 0.03 and 0.3 ± 0.0 µg/g), than the Prata cultivar (4.7 ± 0.14 µg/g, 0.8 ± 0.06 µg/g, 1.1 ± 0.01 µg/g, 1.5 ± 0.01 µg/g, 0.3 ± 0.0 µg/g and 0.2 ± 0.02 µg/g, respectively). When comparing the equivalent retinol values of GBPm with other foods of plant origin, it was observed lower levels of these compounds in the three cultivars. Thus, this food matrix is not a natural source of provitamin A. The GBPm of Nanica and Nanicão are the most interesting raw materials from a nutritional and functional point of view due to the high concentration of RS |
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Koury, Josely Correahttp://lattes.cnpq.br/9039270525512042Zago, Liliahttp://lattes.cnpq.br/9494152061117253Daleprane, Júlio Beltramehttp://lattes.cnpq.br/6027048461430935Reis, Marta Citelli doshttp://lattes.cnpq.br/1136248028072284Moreira, Daniel PerroneCPF:00859263703http://lattes.cnpq.br/7651891582073608http://lattes.cnpq.br/5708886239405737Rosado, Carolyne Pimentel2021-01-05T16:44:20Z2018-10-192015-07-22ROSADO, Carolyne Pimentel. Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides. 2015. 27 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015.http://www.bdtd.uerj.br/handle/1/7340The boiled green banana pulp mass (Musa spp.) is a food matrix that has been arousing interest in the domestic market by reason of its low technological sophistication and its benefits to the human health, mainly due to the presence of bioactive compounds and resistant starch. Besides, the development of a food product derived from green bananas appears as a sustainable approach to minimize the waste of the fruit. In spite of its economical, social and physiological importance, the boiled green banana pulp mass (GBPm) has been scarcely investigated. The aim of this study was to determine and compare the chemical composition and functional properties of GBPm from the three most consumed cultivars in Brazil: Nanica (Musa cavendishii, AAA group), Nanicão (Musa cavendishii, AAA group) and Prata (Musa sapientum, AAB group). The degree of maturation of green bananas was determined by colorimetric analysis through a digital colorimeter. The chemical parameters - titratable acidity (TA), pH, moisture, ash, fat, protein, total carbohydrates, dietary fiber (DF) and its fractions, resistant starch (RS), total carotenoids (TC), lutein, α-carotene, β-carotene and cis isomers - and the functional properties - water-holding capacity (WHC) and oil retention capacity (ORC) - of GBPm were determined by validated methods, and the results of the three cultivars were compared. The comparison was conducted by one-way ANOVA with Tukey post-test, using the software SPSS 17.0 3.5. Regarding the chemical composition, the lipid content was not statistically different among cultivars (0.2 to 0.4%), while water contents (74.8 to 79.6%), ash (2.6 to 3.3%), protein (4.6 to 5.7%) and carbohydrates (90.9 to 92.0%) varied statistically (p ≤ 0.05). There was no statistical difference between the TA values, in % of malic acid (average 0.2 ± 0.03), pH (4.7 to 4.8), WHC (1.6 to 1.8 g of water / g of GBPm) and ORC (0.5 to 0.7 g of oil / g of GBPm). The GBPm of Nanica and Nanicão showed higher RS contents (66.2 ± 11.5 and 65.9 ± 5.7 %, respectively; p = 0.346) than Prata (51.6 ± 5.8%; p = 0.001). The DF content was below 3% of the product (wet basis) in the GBPm of the three cultivars, therefore, it cannot be considered as source of this food component. It was observed a high content of indigestible carbohydrates in the GBPm of the three cultivars, justifying the low caloric value of matrices (16-38 kcal; on a wet basis). The GBPm of Nanica and Nanicão cultivars showed, respectively, higher concentrations of TC (16.4 ± 0.23 and 13.3 ± 0.31 µg/g), lutein (1.1 ± 0.06 and 1.3 ± 0.14 µg/g), α-carotene (4.8 ± 0.06 and 4.1 ± 0.04 µg/g), β-carotene (5.7 ± 0.04 and 4.2 ± 0.01 µg/g), 13-cis-β-carotene (1.3 ± 0.01 and 1.0 ± 0.03 µg/g) and 9-cis-β-carotene (0.4 ± 0.03 and 0.3 ± 0.0 µg/g), than the Prata cultivar (4.7 ± 0.14 µg/g, 0.8 ± 0.06 µg/g, 1.1 ± 0.01 µg/g, 1.5 ± 0.01 µg/g, 0.3 ± 0.0 µg/g and 0.2 ± 0.02 µg/g, respectively). When comparing the equivalent retinol values of GBPm with other foods of plant origin, it was observed lower levels of these compounds in the three cultivars. Thus, this food matrix is not a natural source of provitamin A. The GBPm of Nanica and Nanicão are the most interesting raw materials from a nutritional and functional point of view due to the high concentration of RSA massa de polpa de banana verde (Musa spp.) cozida é uma matriz alimentar que vem despertando interesse no mercado nacional devido à sua baixa sofisticação tecnológica e seus benefícios à saúde humana, principalmente devido à presença de compostos bioativos e amido resistente. Além disso, o desenvolvimento de um produto alimentício oriundo da banana verde surge como uma abordagem sustentável para minimizar o desperdício do fruto. Apesar da sua importância econômica, social e fisiológica, a massa de polpa de banana verde cozida (PBVm) tem sido pouco investigada. O objetivo do presente estudo foi determinar e comparar a composição química e as propriedades funcionais, das PBVm obtidas a partir dos três cultivares mais consumidos no Brasil: Nanica (Musa cavendishii, grupo AAA), Nanicão (Musa cavendishii, grupo AAA) e Prata (Musa sapientum, grupo AAB). O grau de maturação das bananas verdes foi verificado por análise colorimétrica através do colorímetro digital. Os parâmetros químicos - acidez titulável (AT), pH, umidade, cinzas, lipídios, proteínas, carboidratos totais, fibras dietéticas (FD) e suas frações, amido resistente (AR), carotenoides totais (CT), luteína, α-caroteno, β-caroteno e cis-isômeros - e as propriedades funcionais - capacidade de retenção de água (CRA) e capacidade de retenção de óleo (CRO) - das PBVm foram determinados por metodologias validadas, e os resultados dos três cultivares foram comparados. A comparação entre as variedades foi realizada por ANOVA one-way com post-teste de Tukey. Em relação à composição centesimal, não foi observada diferença entre os teores, em base seca, de lipídios (0,2 a 0,4%), enquanto os valores de cinzas (2,6 a 3,3%), proteínas (4,6 a 5,7%) e carboidratos (90,9 a 92,0%) variaram (p<0,05) de acordo com o cultivar, o percentual de umidade variou de umidade de 74,8 a 79,6%. Não foi observada diferença entre os valores de AT, em % de ácido málico (em média 0,2 ± 0,03), pH (4,7 a 4,8), CRA (1,6 a 1,8 g de água/ g de PBVm) e CRO (0,5 a 0,7 g de óleo/ g de PBVm). As PBVm, cv. Nanica e Nanicão apresentaram maior teor de AR (66,2 ± 11,5 e 65,9 ± 5,7%, respectivamente; p= 0,346) do que o cv. Prata (51,6 ± 5,8%; p= 0,001). O conteúdo de FD foi inferior a 3% do produto (base úmida) nas PBVm obtidas a partir dos três cultivares, não sendo, portanto, considerado fonte deste componente alimentar. Foi observado elevado teor de carboidratos não digeríveis nas PBVm dos três cultivares, justificando o baixo valor calórico das matrizes (16 a 38 kcal; em base úmida). As PBVm dos cultivares Nanica e Nanicão apresentaram, respectivamente, maiores concentrações de CT (16,4 ± 0,23 e 13,3 ± 0,31 µg/g), luteína (1,1 ± 0,06 e 1,3 ± 0,14 µg/g), α-caroteno (4,8 ± 0,06 e 4,1 ± 0,04 µg/g), β-caroteno (5,7 ± 0,04 e 4,2 ± 0,01 µg/g), 13-cis-β-caroteno (1,3 ± 0,01 e 1,0 ± 0,03 µg/g) e 9-cis-β-caroteno (0,4 ± 0,03 e 0,3 ± 0,0µg/g), do que a PBVm cv. Prata (4,7 ± 0,14 µg/g, 0,8 ± 0,06 µg/g, 1,1 ± 0,01 µg/g, 1,5 ± 0,01 µg/g, 0,3 ± 0,0 µg/g e 0,2 ± 0,02 µg/g, respectivamente). Comparando os valores de retinol equivalente da PBVm com outros alimentos de origem vegetal, foi observado baixo teor destes compostos nos três cultivares. Entre as polpas estudadas o cv. Nanica e Nanicão são as matérias primas mais interessantes do ponto de vista nutricional e funcional para uso em preparações alimentíciasSubmitted by Boris Flegr (boris@uerj.br) on 2021-01-05T16:44:20Z No. of bitstreams: 1 Dissert_Carolyne Pimentel Rosado.pdf: 692059 bytes, checksum: 4f80ddbc58174730d801dc96131af9ff (MD5)Made available in DSpace on 2021-01-05T16:44:20Z (GMT). No. of bitstreams: 1 Dissert_Carolyne Pimentel Rosado.pdf: 692059 bytes, checksum: 4f80ddbc58174730d801dc96131af9ff (MD5) Previous issue date: 2015-07-22Fundação de Amparo à Pesquisa do Estado do Rio de Janeiroapplication/pdfporUniversidade do Estado do Rio de JaneiroPrograma de Pós-Graduação em Alimentação, Nutrição e SaúdeUERJBRCentro Biomédico::Instituto de NutriçãoBoiled green banana pulp massChemical compositionResistant starchCarotenoidsFunctional propertiesMassa de polpa de banana verde cozidaComposição químicaAmido resistenteCarotenoidesPropriedades funcionaisNutriçãoBananaAmidoCarotenoidesCNPQ::CIENCIAS DA SAUDE::NUTRICAO::DIETETICACaracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoidesChemical and functional characterization of boiled green banana pulp mass of cultivars Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), with an emphasis on resistant starch and carotenoids contentsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UERJinstname:Universidade do Estado do Rio de Janeiro (UERJ)instacron:UERJORIGINALDissert_Carolyne Pimentel Rosado.pdfapplication/pdf692059http://www.bdtd.uerj.br/bitstream/1/7340/1/Dissert_Carolyne+Pimentel+Rosado.pdf4f80ddbc58174730d801dc96131af9ffMD511/73402024-02-23 16:32:23.009oai:www.bdtd.uerj.br:1/7340Biblioteca Digital de Teses e Dissertaçõeshttp://www.bdtd.uerj.br/PUBhttps://www.bdtd.uerj.br:8443/oai/requestbdtd.suporte@uerj.bropendoar:29032024-02-23T19:32:23Biblioteca Digital de Teses e Dissertações da UERJ - Universidade do Estado do Rio de Janeiro (UERJ)false |
dc.title.por.fl_str_mv |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
dc.title.alternative.eng.fl_str_mv |
Chemical and functional characterization of boiled green banana pulp mass of cultivars Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), with an emphasis on resistant starch and carotenoids contents |
title |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
spellingShingle |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides Rosado, Carolyne Pimentel Boiled green banana pulp mass Chemical composition Resistant starch Carotenoids Functional properties Massa de polpa de banana verde cozida Composição química Amido resistente Carotenoides Propriedades funcionais Nutrição Banana Amido Carotenoides CNPQ::CIENCIAS DA SAUDE::NUTRICAO::DIETETICA |
title_short |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
title_full |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
title_fullStr |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
title_full_unstemmed |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
title_sort |
Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides |
author |
Rosado, Carolyne Pimentel |
author_facet |
Rosado, Carolyne Pimentel |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Koury, Josely Correa |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9039270525512042 |
dc.contributor.advisor-co1.fl_str_mv |
Zago, Lilia |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/9494152061117253 |
dc.contributor.referee1.fl_str_mv |
Daleprane, Júlio Beltrame |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/6027048461430935 |
dc.contributor.referee2.fl_str_mv |
Reis, Marta Citelli dos |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/1136248028072284 |
dc.contributor.referee3.fl_str_mv |
Moreira, Daniel Perrone |
dc.contributor.referee3ID.fl_str_mv |
CPF:00859263703 |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/7651891582073608 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5708886239405737 |
dc.contributor.author.fl_str_mv |
Rosado, Carolyne Pimentel |
contributor_str_mv |
Koury, Josely Correa Zago, Lilia Daleprane, Júlio Beltrame Reis, Marta Citelli dos Moreira, Daniel Perrone |
dc.subject.eng.fl_str_mv |
Boiled green banana pulp mass Chemical composition Resistant starch Carotenoids Functional properties |
topic |
Boiled green banana pulp mass Chemical composition Resistant starch Carotenoids Functional properties Massa de polpa de banana verde cozida Composição química Amido resistente Carotenoides Propriedades funcionais Nutrição Banana Amido Carotenoides CNPQ::CIENCIAS DA SAUDE::NUTRICAO::DIETETICA |
dc.subject.por.fl_str_mv |
Massa de polpa de banana verde cozida Composição química Amido resistente Carotenoides Propriedades funcionais Nutrição Banana Amido Carotenoides |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE::NUTRICAO::DIETETICA |
description |
The boiled green banana pulp mass (Musa spp.) is a food matrix that has been arousing interest in the domestic market by reason of its low technological sophistication and its benefits to the human health, mainly due to the presence of bioactive compounds and resistant starch. Besides, the development of a food product derived from green bananas appears as a sustainable approach to minimize the waste of the fruit. In spite of its economical, social and physiological importance, the boiled green banana pulp mass (GBPm) has been scarcely investigated. The aim of this study was to determine and compare the chemical composition and functional properties of GBPm from the three most consumed cultivars in Brazil: Nanica (Musa cavendishii, AAA group), Nanicão (Musa cavendishii, AAA group) and Prata (Musa sapientum, AAB group). The degree of maturation of green bananas was determined by colorimetric analysis through a digital colorimeter. The chemical parameters - titratable acidity (TA), pH, moisture, ash, fat, protein, total carbohydrates, dietary fiber (DF) and its fractions, resistant starch (RS), total carotenoids (TC), lutein, α-carotene, β-carotene and cis isomers - and the functional properties - water-holding capacity (WHC) and oil retention capacity (ORC) - of GBPm were determined by validated methods, and the results of the three cultivars were compared. The comparison was conducted by one-way ANOVA with Tukey post-test, using the software SPSS 17.0 3.5. Regarding the chemical composition, the lipid content was not statistically different among cultivars (0.2 to 0.4%), while water contents (74.8 to 79.6%), ash (2.6 to 3.3%), protein (4.6 to 5.7%) and carbohydrates (90.9 to 92.0%) varied statistically (p ≤ 0.05). There was no statistical difference between the TA values, in % of malic acid (average 0.2 ± 0.03), pH (4.7 to 4.8), WHC (1.6 to 1.8 g of water / g of GBPm) and ORC (0.5 to 0.7 g of oil / g of GBPm). The GBPm of Nanica and Nanicão showed higher RS contents (66.2 ± 11.5 and 65.9 ± 5.7 %, respectively; p = 0.346) than Prata (51.6 ± 5.8%; p = 0.001). The DF content was below 3% of the product (wet basis) in the GBPm of the three cultivars, therefore, it cannot be considered as source of this food component. It was observed a high content of indigestible carbohydrates in the GBPm of the three cultivars, justifying the low caloric value of matrices (16-38 kcal; on a wet basis). The GBPm of Nanica and Nanicão cultivars showed, respectively, higher concentrations of TC (16.4 ± 0.23 and 13.3 ± 0.31 µg/g), lutein (1.1 ± 0.06 and 1.3 ± 0.14 µg/g), α-carotene (4.8 ± 0.06 and 4.1 ± 0.04 µg/g), β-carotene (5.7 ± 0.04 and 4.2 ± 0.01 µg/g), 13-cis-β-carotene (1.3 ± 0.01 and 1.0 ± 0.03 µg/g) and 9-cis-β-carotene (0.4 ± 0.03 and 0.3 ± 0.0 µg/g), than the Prata cultivar (4.7 ± 0.14 µg/g, 0.8 ± 0.06 µg/g, 1.1 ± 0.01 µg/g, 1.5 ± 0.01 µg/g, 0.3 ± 0.0 µg/g and 0.2 ± 0.02 µg/g, respectively). When comparing the equivalent retinol values of GBPm with other foods of plant origin, it was observed lower levels of these compounds in the three cultivars. Thus, this food matrix is not a natural source of provitamin A. The GBPm of Nanica and Nanicão are the most interesting raw materials from a nutritional and functional point of view due to the high concentration of RS |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-07-22 |
dc.date.available.fl_str_mv |
2018-10-19 |
dc.date.accessioned.fl_str_mv |
2021-01-05T16:44:20Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
ROSADO, Carolyne Pimentel. Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides. 2015. 27 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015. |
dc.identifier.uri.fl_str_mv |
http://www.bdtd.uerj.br/handle/1/7340 |
identifier_str_mv |
ROSADO, Carolyne Pimentel. Caracterização química e tecnológica funcional das massas de polpas de banana verde cozida dos cultivares Nanica (Musa cavendishii), Nanicão (Musa cavendishii) e Prata (Musa sapientum), com ênfase nos teores de amido resistente e carotenoides. 2015. 27 f. Dissertação (Mestrado em Alimentação, Nutrição e Saúde) - Universidade do Estado do Rio de Janeiro, Rio de Janeiro, 2015. |
url |
http://www.bdtd.uerj.br/handle/1/7340 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade do Estado do Rio de Janeiro |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Alimentação, Nutrição e Saúde |
dc.publisher.initials.fl_str_mv |
UERJ |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Centro Biomédico::Instituto de Nutrição |
publisher.none.fl_str_mv |
Universidade do Estado do Rio de Janeiro |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UERJ instname:Universidade do Estado do Rio de Janeiro (UERJ) instacron:UERJ |
instname_str |
Universidade do Estado do Rio de Janeiro (UERJ) |
instacron_str |
UERJ |
institution |
UERJ |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UERJ |
collection |
Biblioteca Digital de Teses e Dissertações da UERJ |
bitstream.url.fl_str_mv |
http://www.bdtd.uerj.br/bitstream/1/7340/1/Dissert_Carolyne+Pimentel+Rosado.pdf |
bitstream.checksum.fl_str_mv |
4f80ddbc58174730d801dc96131af9ff |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UERJ - Universidade do Estado do Rio de Janeiro (UERJ) |
repository.mail.fl_str_mv |
bdtd.suporte@uerj.br |
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1792352129405419520 |