Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd
In Brazilian biome, there is a great diversity of native fruiting plants with potential for agro-industrial purposes. Among the species found, it is highlighted the palm fruits Acrocomia aculeata (Jacq.) Lodd, popularly known as macaúba. This study aimed to characterize the biometry of fresh macaúb...
| Principais autores: | Mooz, Edinéia Dotti, Castelucci, Ana Carolina Leme, Spoto, Marta Helena Fillet |
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| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2014
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3379 |
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peri-article-33792015-11-17T19:15:07Z Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd Mooz, Edinéia Dotti Castelucci, Ana Carolina Leme Spoto, Marta Helena Fillet Macaúba, biometric characterization, physicalchemical quality. In Brazilian biome, there is a great diversity of native fruiting plants with potential for agro-industrial purposes. Among the species found, it is highlighted the palm fruits Acrocomia aculeata (Jacq.) Lodd, popularly known as macaúba. This study aimed to characterize the biometry of fresh macaúba fruit, the physicalchemical quality and pulp yield, to assess the nutritional and technological potential. The fruits are spherical drupes, the average values obtained for the longitudinal external diameter (DEL) and external transverse (DET) and total mass of fruit, 40.7 mm, 40.8 mm and 21.13 g , respectively, were higher than found in the literature for other fruit of palm trees. These results characterize the macaúba pulp as a product of low acidity, thus favoring sensorial characteristics. The content of soluble solids was correlated with sugars and organic acids levels. The L * value was higher in peel when compared with pulp, accordingly with chromaticity values. Hue peel angle was characterized by a yellow-reddish color and the pulp indicated a yellow coloring. The pulp showed high yield, especially regarding the technology use as raw material for agro-food industry. DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.89 Universidade Tecnológica Federal do Paraná (UTFPR) 2014-02-17 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3379 10.14685/rebrapa.v3i2.89 Brazilian Journal of Food Research; v. 3, n. 2 (2012); 86-89 Brazilian Journal of Food Research; v. 3, n. 2 (2012); 86-89 2448-3184 10.14685/rebrapa.v3i2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3379/2291 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Mooz, Edinéia Dotti Castelucci, Ana Carolina Leme Spoto, Marta Helena Fillet |
| spellingShingle |
Mooz, Edinéia Dotti Castelucci, Ana Carolina Leme Spoto, Marta Helena Fillet Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd |
| author_sort |
Mooz, Edinéia Dotti |
| title |
Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd |
| title_short |
Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd |
| title_full |
Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd |
| title_fullStr |
Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd |
| title_full_unstemmed |
Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd |
| title_sort |
technological and nutritional potential of macaúba fruit acrocomia aculeata (jacq.) lodd |
| description |
In Brazilian biome, there is a great diversity of native fruiting plants with potential for agro-industrial purposes. Among the species found, it is highlighted the palm fruits Acrocomia aculeata (Jacq.) Lodd, popularly known as macaúba. This study aimed to characterize the biometry of fresh macaúba fruit, the physicalchemical quality and pulp yield, to assess the nutritional and technological potential. The fruits are spherical drupes, the average values obtained for the longitudinal external diameter (DEL) and external transverse (DET) and total mass of fruit, 40.7 mm, 40.8 mm and 21.13 g , respectively, were higher than found in the literature for other fruit of palm trees. These results characterize the macaúba pulp as a product of low acidity, thus favoring sensorial characteristics. The content of soluble solids was correlated with sugars and organic acids levels. The L * value was higher in peel when compared with pulp, accordingly with chromaticity values. Hue peel angle was characterized by a yellow-reddish color and the pulp indicated a yellow coloring. The pulp showed high yield, especially regarding the technology use as raw material for agro-food industry. DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.89 |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2014 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3379 |
| _version_ |
1805294200577589248 |
| score |
10,819481 |