Navegando por Assunto "Theobroma grandiflorum"

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Acesso aberto (Open Access)
Comportamento higroscópico do açaí e cupuaçu em pó
(2008-12) SILVA, Alessandra Eluan da; SILVA, Luiza Helena Meller da; PENA, Rosinelson da Silva
The aim of this work was to evaluate experimentally the adsorption and desorption isotherm of açaí (Euterpe oleracea) and cupuaçu (Theobroma grandiflorum) powders using a hygrometer AQUAlab3TE of Decagon. Three levels of temperature (15, 25 and 35 °C) were tested. The type III curves obtained suggest the materials are rich in carbohydrates. Four mathematical models were fitted to the experimental data, Handerson, Oswin, GAB, and modified BET by nonlinear regression analysis using the software STATISTICA for Windows 5.1B. The Oswin and GAB models were better fitted to the açaí and cupuaçu powder sorption data, respectively. The monolayer for açaí and cupuaçu powders was determined. The desorption heat of the açaí powder was also determined.
Acesso aberto (Open Access)
Interesterificação enzimática de óleo de pracaxi, gordura de cupuaçu e estearina de palma: obtenção de gorduras especiais para aplicação na indústria alimentícia
(Universidade Federal do Pará, 2018-02-28) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170
The methods of modification of oils and fats are widely applied in the food industry to obtain products with specific characteristics. Among these, the blending and interesterification stand out, through which the structured lipids are obtained. From the enzymatic interesterification, lipids can be obtained with greater control of the distribution of fatty acids than those obtained chemically. And its employs softer reaction conditions that interfere positively with the quality of the lipids obtained. However, although there are already several studies on obtaining lipid bases for application in the food industry through enzymatic interesterification, there are few studies applying as oilseeds of the amazon region. Thus, this study aimed to obtain special fats for application in the food industry through the blending and enzymatic interesterification of fats of amazon region (pracaxi oil, cupuassu fat and palm stearin). The binary blends between the oil and the fats were developed in ratios (w/w) 40:60, 50:50, 60:40 and 70:30. The Lipozyme TL IM (Thermomyces lanuginosus) was used. The reactions were carried out under the following conditions: at 60 ºC, 5% (w/w) of enzyme, agitation of 150 rpm and reaction time of 5 h. The pure samples and the blends were evaluated regarding of acidity, peroxide, melting point, iodine value, saponification value, fatty acid composition, triacylglycerol composition, oxidative stability, olid fat content and consistency. The samples’ nutritional quality was determined using the nutritional quality indexes (AI, TI and HH). Blends with more than 50 % of unsaturated fatty acids were obtained. The addition of pracaxi oil in the blends improved the nutritional quality indexes. The enzymatic interesterification caused the increase of the melting point for PC blends and the reduction for the PE blends. The same behavior was observed for the solid fat content. The blends obtained were suitable for use in fatty products, in special in the margarines, shortenings, bakery/confectionery fats and fat for frying.
Acesso aberto (Open Access)
Modelo de efeitos fixos com medida repetida aplicado em experimentos de melhoramento genético do cupuaçuzeiro
(Universidade Federal do Pará, 2015-12) ALVES, Rafael Moysés; TAVARES, Maria Regina Madruga; TAVARES, Héliton Ribeiro; LOBATO, Tarcísio da Costa; OLIVEIRA, Terezinha Ferreira de
This study was conducted to evaluate vegetative performance of cupuassu progenies, in the immaturity phase, through analysis of repeated measures. The experimental area was installed in the municipality of Tomé Açu, Northeast of the state of Para. We employed 25 full-sib progeny of cupuassu, who had vegetative growth (height and diameter of the plant), monitored for three years. Because of the nature of longitudinal observations it was assessed primarily through Mauchly sphericity test, which type of statistical analysis should be applied. For the variable diameter, sphericity condition was not violated, therefore, proceeded to review the design scheme of split plot. For the height variable, the test was significant, indicating necessarily evaluate the best structure to explain the correlation of errors, being chosen the covariance structure Heterogeneous Composed Symmetry. Differences were found between the progenies only in the third year of evaluation, and the variable diameter of the plant allowed better discriminate the progenies.
Acesso aberto (Open Access)
Óleos e gorduras da Amazônia: produção de bases lipídicas especiais por interesterificação enzimática e predição das propriedades físicas
(Universidade Federal do Pará, 2023-08-30) SILVA, Dayala Albuquerque da; SILVA, Luiza Helena Meller da; http://lattes.cnpq.br/2311121099883170; https://orcid.org/0000-0002-6002-9425
The lipid modification methods can increase the potential application of the Amazonian oils and fats in the food industry. In addition, the determination of the physical properties, such as density and viscosity, are fundamental to promote the industrial application of blends of oils and fats. In this context, the first part of this study aimed to obtain blendsin different proportions of pracaxi oil/cupuaçu fat (PC) and pracaxi oil/palm stearin (PS) (% w/w) (40:60, 50 :50, 60:40 and 70:30) and use enzymatic interesterification to change their properties. Pure samples and blends, before (NIE) and after (IE) enzymatic interesterification, were characterized. Samples with the greatest potential for food applications (ratio of 70:30) were characterized by X-ray diffraction, optical microscopy and thermal analysis. The second part of this study aimed to measure the density and viscosity of passion fruit oil, pracaxi oil and palm stearin, as well as their respective binary blends(40:60, 50:50, 60:40 and 70:30), at different temperatures (303.15 to 363.15 K). And perform the fitting of experimental data to mathematical models available in the literature for the prediction of these properties. The results obtained in the first part of the study indicated that the blends with the highest proportion of pracaxi oil (70:30) had the lowest indices of atherogenicity (AI) (PC 0.21; PE 0.34) and thrombogenicity (IT) (PC 0.38; PE 0.55). The fats (cupuassu fat and palm stearin) showed good oxidative stability (> 3.0 h) and contributed to increase the stability and plasticity of the lipid bases obtained. Enzymatic interesterification increased the plastic range of PC blends and reduced the solid fat contente (SFC) of PS blends. Interesterification caused a reduction in the consistency of the blends, which shows the improvement in textural properties. The β crystalline form was reduced in the interesterified blends. The crystals found in the blends showed more stable polymorphic forms, while the interesterified blends showed a reduction in the β crystalline form and the presence of crystals in the α form, which is less stable. In relation to the experimental determination and data modeling of density and viscosity of blends of passion fruit oil, pracaxi oil and palm stearin, it was verified that the linear model used for the prediction of the density behavior presented excellent adjustment parameters, with R 2 values greater than 0.99 (0.9927 – 1.0) and low RMSE values (3.14x10-5 – 1.19x10-3) and χ 2 (1.77x10-9 – 2.56x10-6). For viscosity, the Andrade, modified Andrade and Arrhenius models were the ones that presented the best fits, with coefficients of determination (R2) greater than 0.99 (0.9939 – 0.9993), and low RMSE values (5.72x10-3 – 4.78x10- 2) and χ 2 (0.0001 – 0.0032). Based on the Arrhenius model, it was found that pracaxi oil had the highest activation energy (28.21 kJ/mol), contributing to the greater sensitivity to temperature variation of PS blends. The models that presented the best fit parameters can be reliably used to predict the behavior of the pure samples and blends studied, and thus can be used to model the operations involved in the processing of these vegetable oils and fats.
Acesso aberto (Open Access)
Qualidade nutricional das proteínas de cupuaçu e de cacau
(2008-06) LOPES, Alessandra Santos; PEZOA GARCÍA, Nelson Horacio; AMAYA-FARFAN, Jaime
Cupuassu has arisen as an important agricultural export product, with widespread market perspectives due to its acceptance amongst regional consumers and those in other Brazilian states. The objective of the present study was to evaluate the protein quality of powdered products formulated with roasted cupuassu and cocoa beans. According to the net protein ratio determined in biological trials using diets containing 10% protein in a 50:50 proportion of cupuassu or cocoa:casein, it was shown that cupuassu proteins presented a significantly superior (p ≤ 0.05) biological value as compared to cocoa proteins, promoting a 57.4% greater weight increase in the animals than cocoa proteins. With respect to the daily requirements of children and adults, the amino acid profile of cupuassu proteins presented a better performance than cocoa proteins.