QUEIROGA, A. X. M.; http://lattes.cnpq.br/0221382189005627; QUEIROGA, Artur Xavier Mesquita de.
Resumo:
The fruits of pitombeira have the potential quality characteristics for industrial
and processed consumption, but are poorly studied, creating the need for more
information on the potential of the species and its use for different purposes.
Considering these aspects, there was a physical, post-harvest fruits of
pitombeira chemical and functional. The fruits of pitombeira from the city of Luís
Gomes-RN were purchased in a street market in the city of Sousa-PB, located
60 km from the city of origin of the fruit and conducted 53 km away in his own
car and put up in boxes cardboard at room temperature to the Academic Unit of
Food Analysis Laboratory of Food Technology Centre of Science and
Technology Agrifood the Federal University of Campina Grande, in the
municipality of Pombal-PB, between the months of June and July 2014 . The
fruits were selected with respect to the absence of physical injuries and
illnesses as well, as its stage of ripeness and size, and then immediately chilled
to 4 ° C. The fruits were divided into 15 repetitions of 25 fruits or about 150g
each. Of this total, in each of the 15 repetitions, 20 fruits were used for the
chemical and functional analyzes, and the remaining 5 fruits, for physical
analysis, for a total of 75 fruits the fruits 300 and physical analysis for chemical
and functional analyzes. As for the results, the fruits of pitombeira possessed
ideal functional and necessary for the development and processing of new
products, such as high protein content (31.72% in seed and 39.72% in the
shell), phenolic compounds (101, 47% in the seed and 106.61% in shell) and
carotenoids (10.14% and 23.39% in the seed in the seed film). The pulp
pitomba can be used for both fresh consumption and processing, as has high
levels of mineral residue, soluble solids and vitamin C. The fruit pitomba have
physical characteristics, excellent chemical and functional, as observed in the
levels high protein, phenolic compounds, flavonoids and carotenoids in all parts
of the fruit.