Navegando por Autor "BECKMAN, Jacqueline Chaves"

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Acesso aberto (Open Access)
Características físicas e químicas de frutos de pupunheira no Estado do Pará
(Universidade Federal do Pará, 2013-09) CARVALHO, Ana Vânia; BECKMAN, Jacqueline Chaves; MACIEL, Renan de Almeida; FARIAS NETO, João Tomé de
The aim of this study was to assess the physical and physical-chemical characteristics of the fruits of 21 reproductive peach palms to help guide future research on genetic improvements of the species, especially regarding the fruit pulp. Fruits from each genetic material were characterized by fruit and seed size, moisture, protein, lipid, ash, fiber and total carotenoids. Average values for all studied variables were significantly different among all individuals. Protein values ranged from 4.20 to 6.79%, especially for B04-P20 that showed the highest value. Lipid levels varied markedly, with values ranging between 8.25 and 40.83%, and matrix B02-P30 presenting the greatest levels of lipids. Total carotenoids ranged from 8.02 to 124.90 mg/g, with matrices B02-P30 (124.90µg/g) and B05-P45 (123.04µg/g) presenting the highest values. The high total carotenoid values observed indicates that peach palms could make a significant contribution to antioxidants in the diet. Overall, the physical and physical-chemical assessment revealed significant differences among the studied reproductive individuals for the characters studied, indicating that this species offers considerable promise for future research on genetic improvements.
Acesso aberto (Open Access)
Estudo da estabilidade de polpas de frutas tropicais mistas congeladas utilizadas na formulação de bebidas
(Instituto de Tecnologia de Alimentos, 2017-05) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; BECKMAN, Jacqueline Chaves
The aim of this study was evaluate two formulations of mixed tropical fruit pulps stored frozen (–18 °C) for 365 days as from the mixed tropical juices obtained from them: F1 - mixed tropical juice of acerola (10%), pineapple (20%), acai (5%), cashew (5%), yellow mombin (5%), camu-camu (5%), water (43.1%) and sucrose (6.9%); and F2 - mixed tropical juice of acerola (10%), pineapple (20%), acai (10%), yellow mombin (10%), water (43.4%) and sucrose (6.6%). Physical and chemical analyses and the antioxidant capacity were determined every 45 days. The tropical juices obtained were suitable in terms of current legislation referring to acidity and soluble solids. With respect to the presence of bioactive constituents, the mixed tropical juice with the highest concentrations of acai and yellow mombin showed the highest levels of total anthocyanins and total carotenoids. After 365 days of frozen storage, the losses of carotenoid contents were 2.80% for formulation F1 and 10.07% for formulation F2. As for the total anthocyanins, the losses were higher, 44.35% and 73.48% for formulations F1 and F2, respectively. In general, it was observed that frozen storage was effective in maintaining the chemical characteristics and antioxidant activity of the mixed fruit pulps studied, resulting, after defrosting and the addition of water and sucrose, in mixed tropical juices with good nutritional and functional quality.