Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/327
Título: Nutritional quality and bioactive compounds of partially defatted baru almond flour
Autor(es): Siqueira, Ana Paula Silva
Pacheco, Maria Teresa Bertoldo
Naves, Maria Margareth Veloso







Palavras-chave: Baru seed
Protein
Chemical composition
Amino acids
Antioxidants
Data do documento: 2015
Citação: Food Science and Technology, Campinas, v.35, n.1, p. 127-132, jan-mar/2015
Resumo: This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/327
ISSN: 0101-2061
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