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Avaliação físico-química de polpa e de casca de banana in natura e desidratada

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Avaliação físico-química de polpa e de casca de banana in natura e desidratada

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Título Avaliação físico-química de polpa e de casca de banana in natura e desidratada
Autor Amorim, Thiago Perito
Orientador Oliveira, Viviani Ruffo de
Co-orientador Vieira, Maitê de Moraes
Data 2012
Nível Graduação
Instituição Universidade Federal do Rio Grande do Sul. Faculdade de Medicina. Curso de Nutrição.
Assunto Conservação de alimentos
Musa
[en] Centesimal composition
[en] Drying
[en] Musa acuminata
Resumo Em relação às cascas, o cultivar ‘Bucaneiro’ apresentou teor mais elevado de todos os nutrientes avaliados, além de menor umidade. Os teores de carboidratos, fibras e cinzas não diferiu entre os cultivares. Conclui-se que o cultivar ‘Bucaneiro’ é o que possui valor nutricional mais elevado, tanto in natura quanto desidratado.
Abstract Banana is probably the most popular fruit all over the world. This popularity is associated with its high nutritional value and the low cost. Even though, the fast maturation of the fruit is a limiting factor for consumption. The enzymatic browning is also a limiting factor. The enzymatic action on the browning is associated with the amount of water present in the fruit. The drying process becomes an alternative way to detain the enzymatic browning. The objective of this study was to evaluate the chemical and physical characteristics of fruits of different banana (Musa spp.) genotypes fresh and dry. Were evaluated the fruits of three varieties of banana resistant to Black Sigatoka, common plague on these plants: the ‘Ambrózia’, ‘Bucaneiro’ and ‘Calipso’ varieties. The composition of the pulp and the peel of the fruits was evaluated. The pulp was also evaluated in two different types of cutting: transversal and longitudinal. The drying process was realized in a ventilated oven at 60°C, for 24 hours. The centesimal composition analyzed was humidity, carbohydrates, proteins, fats, fiber, ash, sodium and potassium. The study design was a factorial 3x2 to the pulp, with three varieties being analyzed with two types of cutting. To the peel, it was realized a factorial 3, since it was only evaluated the three banana varieties. The pulp of the ‘Bucaneiro’ fruits presented the highest energy value. The ‘Calipso’ variety presented values from humidity and fiber bigger than the other ones. Related to the different types of cutting, the transversal presented the highest values for protein and energy. The ‘Bucaneiro’ fruits peel had the highest value for all the nutrients and the lowest humidity. The carbohydrate, fiber and ash values were similar among the peel of the three varieties. It is concluded that Bucaneiro cultivar has the best nutritional value among the three varieties analyzed fresh and dried.
Tipo Trabalho de conclusão de graduação
URI http://hdl.handle.net/10183/62051
Arquivos Descrição Formato
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