Production and characterization of mixed water-soluble plant extracts
The use of plant-based products as a substitute for cow's milk has increased in recent years, with emphasis on plant extracts. Cashew nuts and baru nuts have excellent nutritional characteristics for the production of water-soluble plant extracts. Thus, this study aimed to produce and character...
| Principais autores: | Diniz, Luan Gabriel Techi, de Jesus, Eliane Pompeu, Schmitz, Ana Camila, dos Passos Francisco, Catia Tavares, Bertan, Larissa Canhadas |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2020
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/14884 |
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peri-article-148842022-10-19T18:58:31Z Production and characterization of mixed water-soluble plant extracts Diniz, Luan Gabriel Techi de Jesus, Eliane Pompeu Schmitz, Ana Camila dos Passos Francisco, Catia Tavares Bertan, Larissa Canhadas 5.07.02.00-9 Tecnologia de Alimentos plant extracts; allergy; nuts; plant-based The use of plant-based products as a substitute for cow's milk has increased in recent years, with emphasis on plant extracts. Cashew nuts and baru nuts have excellent nutritional characteristics for the production of water-soluble plant extracts. Thus, this study aimed to produce and characterize mixed water-soluble plant extracts based on cashew nuts and baru nuts. Preliminary tests were carried out to determine the best nut to water ratio, and the type and concentration of gum to be used in the formulation. Nut: water ratios of 1:6 and 1:8 (w/w) were selected for the production of water-soluble extracts of baru nuts (EBN) and cashew nuts (ECN), respectively. Subsequently, tests were performed with the gums, and xanthan gum at 0.25% was selected for both extracts. From the results of preliminary tests, three mixed extracts were prepared in the following proportions: 60% EBN + 40% ECN; 50% EBN + 50% ECN; and 40% EBN + 60% ECN. No significant difference was observed between the three mixed extracts for protein, lipid, and ash contents, with a significant difference for moisture and carbohydrates contents. Universidade Tecnológica Federal do Paraná (UTFPR) Universidade Federal da Fronteira Sul (edital 459/GR/UFFS/2019). 2020-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/14884 10.3895/rebrapa.v11n3.14884 Brazilian Journal of Food Research; v. 11, n. 3 (2020); 94-106 Brazilian Journal of Food Research; v. 11, n. 3 (2020); 94-106 2448-3184 10.3895/rebrapa.v11n3 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/14884/pdf Direitos autorais 2022 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Inglês |
| format |
Artigo |
| author |
Diniz, Luan Gabriel Techi de Jesus, Eliane Pompeu Schmitz, Ana Camila dos Passos Francisco, Catia Tavares Bertan, Larissa Canhadas |
| spellingShingle |
Diniz, Luan Gabriel Techi de Jesus, Eliane Pompeu Schmitz, Ana Camila dos Passos Francisco, Catia Tavares Bertan, Larissa Canhadas Production and characterization of mixed water-soluble plant extracts |
| author_sort |
Diniz, Luan Gabriel Techi |
| title |
Production and characterization of mixed water-soluble plant extracts |
| title_short |
Production and characterization of mixed water-soluble plant extracts |
| title_full |
Production and characterization of mixed water-soluble plant extracts |
| title_fullStr |
Production and characterization of mixed water-soluble plant extracts |
| title_full_unstemmed |
Production and characterization of mixed water-soluble plant extracts |
| title_sort |
production and characterization of mixed water-soluble plant extracts |
| description |
The use of plant-based products as a substitute for cow's milk has increased in recent years, with emphasis on plant extracts. Cashew nuts and baru nuts have excellent nutritional characteristics for the production of water-soluble plant extracts. Thus, this study aimed to produce and characterize mixed water-soluble plant extracts based on cashew nuts and baru nuts. Preliminary tests were carried out to determine the best nut to water ratio, and the type and concentration of gum to be used in the formulation. Nut: water ratios of 1:6 and 1:8 (w/w) were selected for the production of water-soluble extracts of baru nuts (EBN) and cashew nuts (ECN), respectively. Subsequently, tests were performed with the gums, and xanthan gum at 0.25% was selected for both extracts. From the results of preliminary tests, three mixed extracts were prepared in the following proportions: 60% EBN + 40% ECN; 50% EBN + 50% ECN; and 40% EBN + 60% ECN. No significant difference was observed between the three mixed extracts for protein, lipid, and ash contents, with a significant difference for moisture and carbohydrates contents. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2020 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/14884 |
| _version_ |
1805450392059772928 |
| score |
10,814766 |