Navegando por Assunto "Pupunha"

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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)
Comportamento higroscópico da farinha de pupunha (Bactris gasipaes)
(2003-08) FERREIRA, Cristiane Damasceno; PENA, Rosinelson da Silva
It 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.
Acesso aberto (Open Access)
Potencial de aplicação industrial de frutos de pupunha (Bactris gasipaes KUNT)
(Universidade Federal do Pará, 2018-06-25) PIRES, Márlia Barbosa; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; RODRIGUES, Antonio Manoel da Cruz
The objective of this work was to evaluate the potential of industrial application of peach palm (Bactris gasipaes Kunt) fruits typical of the Amazonian region, which besides being a food source, presents great potential for industrial applications. The fruits are classified into three races according to their size: microcarpa (fruit <20 g); mesocarpa (fruit between 21 and 70 g) and macrocarpa (fruit> 70 g). For this study, three peach palm flour, one of each race microcarpa (MIF), mesocarpa (MEF) and macrocarpa (MAF) were elaborated. Flours were characterized and presented high energy potential (≥ 300 kcal / 100g) and high dietary fiber and starch content, as well as adequate technological properties, Water absorption capacity (≥ 255%) and Absorption capacity of oil (≥ 65%). Starches, extracted from flours by two methods, were characterized as to lipid content, protein, viscosity, swelling power, solubilization and amylose content. The results showed that although the starch contains a low amylose content, its gel is resistant to heat, maintaining its viscous behavior for longer. The low amylose content, (≤ 2.92 g.100g-1), was confirmed regardless of race, indicating the classification of peach palm starch as waxy starch. Starches with these characteristics are of great importance for industrial application, mainly in the food industry, where they are used to change or control characteristics such as texture, appearance and shelf life stability.
Acesso aberto (Open Access)
Supercritical extraction of pupunha (Guilielma speciosa) oil in a fixed bed using carbon dioxide
(2000-09) ARAÚJO, Marilena Emmi; MACHADO, Nélio Teixeira de; FRANÇA, Luiz Ferreira de; MEIRELES, Maria Angela de Almeida
The pupunha (Guilielma speciosa) is the fruit of a palm tree typical of the Brazilian Northern region, whose stem is used as a source of heart of palm. The fruit, which is about 65% pulp, is a source of oil and carotenes. In the present work, an analysis of the kinetics of supercritical extraction of oil from the pupunha pulp is presented. Carbon dioxide was used as solvent. The extractions were carried out at 25 MPa and 323 K and 30 MPa and 318 K. The chemical composition of the extracts in terms of fatty acids was determined by gas chromatography. The amount of oleic acid, a saturated fatty acid, in the CO2 extracts was larger than that in the extract obtained with hexane. The overall extraction curves were modeled using the single-parameter model proposed in the literature to describe the desorption of toluene from activated coal.