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Avaliação da composição nutricional de maçã de elefante (Dillenia indica L) e
análise sensorial de seu suco.pdf (1.918Mb)
Data
2022-12-19
Autor(a)
Chapina, Agáta Ishiba [UNIFESP]
Orientador(a)
Sinnecker, Patricia [UNIFESP]
Tipo
Trabalho de conclusão de curso de graduação
Metadado
Mostrar registro completo
Non-Conventional Food Plants (PANCs) are edible species that are not usually
used in human food. Currently, Pancs are being seen as an alternative to
complement a healthy diet due to their high nutritional value when compared to
traditional foods. The elephant apple (Dillenia indica L.) is a PANC native to the
tropical forests of Asia, used in the cuisine of the region and in traditional
medicine. There are few Brazilian works evaluating the potential of the plant,
which is little known and used in the country, being used mainly in landscaping.
Therefore, the objective was to characterize the nutritional composition of the
fresh and dry pulp of Dillenia indica L., discussing its nutritional value and
carrying out a sensory evaluation of its juice. All analyzes were performed at
least in triplicate and the results expressed in terms of mean ± standard
deviation. The gravimetric tests were performed according to the
recommendations of Instituto Adolfo Lutz and A.O.A.C. The following results
were obtained for dry and fresh pulp, respectively: moisture (10.54 ± 0.12% and
88.61 ± 0.29%), ash (2.62 ± 0.06% and 0.37 ± 0.01%), lipids (1.47 ± 0.13% and
0.24 ± 0.10%), proteins (4.54 ± 0.47% and 0.69 ± 0.07%) and total carbohydrates
(80.83% and 10.09%). After conversion to the dry basis, it was possible to
confirm the compatibility of the results, the values obtained for ash were (2.93%
and 3.25%), lipids (1.64% and 2.10%), proteins (5. 07% and 6.06%) and
carbohydrates (90.35% and 88.59%) for dry and fresh pulp, respectively.
Analyzes carried out on the juice showed acid pH values (2.65 ± 0.01 to 2.71 ±
0.05) for fresh and frozen pulp. The ° Brix value was 5.8 ± 0.07. The color after
freezing (-18oC, for 14 days) had a reduction in the value of L (41.25 ± 0.53 and
38.90 ± 1.53) and an increase in a* (0.14 ± 0.07 and 1.81 ± 0.39) and b* (3.03 ±
0.08 and 5.33 ± 0.34) indicating a change from pale yellow color of the fresh pulp
juice to dark yellow in the frozen pulp juice. Sensory analysis carried out with
103 untrained tasters showed an average of 6.6 ± 1.56 in the acceptance
assessment with a hedonic scale. In view of the results, it was possible to
conclude that the elephant apple is a fruit with relevant nutritional potential,
which can complement the sources of carbohydrates in the diet, especially in
relation to fiber, despite the need to carry out more detailed studies on its
centesimal composition. The juice has moderate acceptability, but its aspects
related to color, odor and flavor can be improved with more studies, aiming to
increase public consumption.
Citação
Chapina, A. I. Avaliação da composição nutricional de maçã de elefante (Dillenia
indica L.) e análise sensorial de seu suco. 2022. 55 f. Trabalho de conclusão de
curso (Bacharel em Farmácia) – Instituto de Ciências Ambientais, Químicas e
Farmacêuticas, Universidade Federal de São Paulo, Diadema, 2022.
Palavras-chave
Dillenia indica L.
Composição nutricional
Suco de maçã de elefante
Análise sensorial CATA
Nutritional composition
Elephant apple juice
Sensory analysis CATA
URI
https://repositorio.unifesp.br/11600/66202
Coleções
Farmácia [235]