Artigos Científicos - FEA/ITEC
URI Permanente para esta coleçãohttps://repositorio.ufpa.br/handle/2011/3359
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Navegando Artigos Científicos - FEA/ITEC por Assunto "Bactris gasipaes"
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Item 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 deThe 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.Item Acesso aberto (Open Access) Comportamento higroscópico da farinha de pupunha (Bactris gasipaes)(2003-08) FERREIRA, Cristiane Damasceno; PENA, Rosinelson da SilvaIt was studied the hygroscopic behavior of the pupunha flour obtained by drying in the oven at 70°C. It was collected data of moisture adsorption for two temperatures (15°C and 35°C), using the static method, where the recipients with the capacity of 500mL, having saturated salt solutions, it was used as environment generators of constant relative humidity, ranging from 11% to 97%, which were submitted the samples of the product. From the equilibrium data, it was built isotherms of moisture adsorption, being observed type III isotherms, but even that the equilibrium moisture for the product decreases with the temperature increase. It was determined the isosteric heat of adsorption for different levels of equilibrium moisture and the equivalent moisture to the monolayer, which were inferior of 5g H2O/100 g s.s. It was verified the application of the GAB model in the equilibrium data prediction for the product. According to the results obtained, the pupunha flour shows low hygroscopicity, low affinity for water molecule.