Please use this identifier to cite or link to this item:
metadata.dc.type: Artigo de Periódico
Issue Date: Mar-2016
metadata.dc.creator: SANTOS, Orquídea Vasconcelos dos
LORENZO, Natasha Dantas
LANNES, Suzana Caetano da Silva
Title: Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
Citation: SANTOS, Orquídea Vasconcelos dos ; LORENZO, Natasha Dantas ; LANNES, Suzana Caetano da Silva. Chemical, morphological, and thermogravimetric of Terminalia catappa Linn. Food Science and Technology (Campinas), Campinas, v. 36, n. 1, p. 151-158, jan./mar. 2016. Disponível em: <>. Acesso em: 29 jun. 2017. Epub 05-Fev-2016. <>.
Abstract: The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.
Keywords: Química
Amêndoa tropical
Propriedade funcional
Composição química
Series/Report no.: Food Science and Technology (Campinas)
ISSN: 1678-457X Brasil
Publisher: Universidade Federal do Pará
metadata.dc.publisher.initials: UFPA
metadata.dc.rights: Acesso Aberto
Appears in Collections:Artigos Científicos - ICS

Files in This Item:
File Description SizeFormat 
Artigo_ChemicalMorphologicalThermogravimetric.pdf1,62 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons