Avaliação cinética de comportamento de componentes do baru (Dipteryx alata Vog.) para estudo da vida de prateleira da polpa do fruto

• Ano de defesa: 2008
• Autor(a) principal: MENDONÇA, Aline Luiz de
• Orientador(a): SANTIAGO, Raquel de Andrade Cardoso
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Mestrado em Ciência e Tecnologia de Alimentos
• Departamento: Ciencias Agrárias - Agronomia
• País: BR
• Palavras-chave em Português: baru; polpa; cinética; taninos; vida de prateleira; 1.Baru - Estudo cinético 2.Polpa do baru - Características físico-químicas 3.Taninos 4.Frutos do Cerrado
• Palavras-chave em Inglês: baru; pulp; kinetic; tannins; the shelf life
• Área do conhecimento CNPq: CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tde/2286

The work aimed to achieve the kinetic study of the physical and chemical characteristics of the pulp baru, through physical and chemical analyses, with focus on tannins, for 6 months of storage. We used two treatments, washing fruits of barus with and without sanitation, both stored in plastic boxes with circulating air, clean and a place under the sun and at room temperature. The proximate composition of the pulp baru occurred in two stages: beginning and end of the study. There was fortnightly analyses in the first 45 days and then of forty-five to forty-five days, for 6 months. It was evaluated in the pulp content of tannins, total and reducing sugars, color and proof of rancidity, and the whole fruit weight and size; addition to microbiological analyses of pulp at each time of storage. There was also a sensory analysis of acceptance of dry biscuit, with and without the replacement of 25% for wheat flour by pulp baru, three times of storage. The results were analyzed using analysis of variance (ANAVA) and Tukey's test (P<0.05). In compositions centesimals observed that the levels of moisture and fibre increased significantly (P<0.05) at the end of the study, while the level of lipids decreased significantly (P<0.05) and the content of protein has remained equal. The levels of reducing sugars and totals have increased over the period of storage. To this total sugar content increased from 22.70% to 47.02% and 23.18% to 48.18% for pulp washing with and without sanitation, respectively. We have increased significantly reducing sugars (P<0.05) over the storage more than 2.5 times for the two parameters evaluated. The content of tannins decreased until the third time, since there is more of that component to the 46 days of storage. It was found that the stage of hygiene caused a decrease in the level of tannins, giving the fruit pulp with hygiene always a lower value for this compound, conversely to what happened with the color of the raw material. The physical parameters of fruit showed no significant differences (P>0.05) to the end of the study. The survey showed that store barus in hygienic conditions increases the shelf life of the flesh of the fruit.