Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados

dc.contributor.authorSouza, Rosane Liége Alves de
dc.contributor.authorCorreia, Roberta Targino Pinto
dc.date.accessioned2021-12-16T16:30:53Z
dc.date.available2021-12-16T16:30:53Z
dc.date.issued2013
dc.description.abstractObjectives: To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to assess their potential as functional food ingredients. Material and Methods: The total phenolic content was determined by the FolinCiocalteu method, betalain pigments were measured by spectrophotometry and the antioxidant activity by the DPPH radical-scavenging method. Juice blends, made by mixing the local cajá (Spondias mombin or 'hog plum') fruit and Indian fig pulp, were subjected to sensory evaluation by Quantitative Descriptive Analysis. Cereal bars prepared with and without mesquite flour were compared by a sensory discrimination method. Results: Low acidity, high sugar and considerable phenolic and betalain contents and antioxidant activity were found in the Opuntia fruits. Prosopis flour had high levels of protein, sugar and fiber. The sensory attributes that best described Opuntia-cajá blends were sweetness, acidity, yellow-orange color, body, turbidity and distinctive cajá flavor. Regarding cereal bars made with and without Prosopis flour, texture was the only sensory attribute perceived as different (p<0.05) during the sensory discrimination analysis. Conclusion: This study shows that the mixed fruit pulp and mesquite flour are satisfactory as ingredients in food formulations. The bioactive and technological potential of these semiarid underexploited species of fruit and legume flour was also demonstrated.pt_BR
dc.description.resumoObjectives: To determine the physicochemical properties of and investigate the bioactive substances, such as phenolic compounds and betalains, and antioxidant activity in Opuntia fruit (Indian fig) and Prosopis juliflora (mesquite) bean-pod flour, in order to assess their potential as functional food ingredients. Material and Methods: The total phenolic content was determined by the Folin- Ciocalteu method, betalain pigments were measured by spectrophotometry and the antioxidant activity by the DPPH radical-scavenging method. Juice blends, made by mixing the local cajá (Spondias mombin or 'hog plum') fruit and Indian fig pulp, were subjected to sensory evaluation by Quantitative Descriptive Analysis. Cereal bars prepared with and without mesquite flour were compared by a sensory discrimination method. Results: Low acidity, high sugar and considerable phenolic and betalain contents and antioxidant activity were found in the Opuntia fruits. Prosopis flour had high levels of protein, sugar and fiber. The sensory attributes that best described Opuntia-cajá blends were sweetness, acidity, yellow-orange color, body, turbidity and distinctive cajá flavor. Regarding cereal bars made with and without Prosopis flour, texture was the only sensory attribute perceived as different (p < 0.05) during the sensory discrimination analysis. Conclusion: This study shows that the mixed fruit pulp and mesquite flour are satisfactory as ingredients in food formulations. The bioactive and technological potential of these semiarid underexploited species of fruit and legume flour was also demonstrated.pt_BR
dc.identifier.citationSOUZA, Rosane Liége Alves de; CORREIA, Roberta Targino Pinto. Caracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivados. Alimentos e Nutrição (UNESP Marília), v. 24, n. 4, p. 369-377, 2013. Disponível em: http://serv-bib.fcfar.unesp.br/seer/index.php/alimentos/article/viewArticle/2891. Acesso em: 19 nov. 2021.pt_BR
dc.identifier.issn0103-4235
dc.identifier.issn2179-4448
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/45404
dc.languagept_BRpt_BR
dc.publisherAlimentos e Nutriçãopt_BR
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/br/*
dc.subjectSemiáridopt_BR
dc.subjectProsopispt_BR
dc.subjectFigo-da-Índiapt_BR
dc.subjectAvaliação sensorialpt_BR
dc.titleCaracterização físico-química e bioativa do Figo-da-Índia (Opuntia ficus-indica) e farinha de Algaroba (Prosopis juliflora) e avaliação sensorial de produtos derivadospt_BR
dc.title.alternativePhysicochemical and bioactive characterization of the Indian Fig Cactus (Opuntia ficus-indica) fruit and mesquite (Prosopis juliflora) flour and sensory assessment of derived productspt_BR
dc.typearticlept_BR

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