Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1133679
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dc.contributor.authorANTONIASSI, R.
dc.contributor.authorMIRANDA, P. C.
dc.contributor.authorFERREIRA, G. F.
dc.contributor.authorVIEIRA, T. M. F. S.
dc.contributor.authorFREITAS, S. C. de
dc.contributor.authorMATSUURA, M. I. da S. F.
dc.date.accessioned2022-04-10T05:00:46Z-
dc.date.available2022-04-10T05:00:46Z-
dc.date.created2021-08-18
dc.date.issued2022
dc.identifier.citationFood Science and Technology, v. 42, e69720, 2022.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1133679-
dc.descriptionSyagrus coronata known as licuri, ouricuri, or uricuri is a palm tree from dried areas in Brazil and it is an important resource for the local population. The objective of this work was to evaluate the nutritional value of licuri kernels from the Territory of Sisal (State of Bahia) and to develop cookies prepared with licuri kernels and cassava flour. The licuri kernel showed high content of total dietary fiber (13 -15%) with values equivalent to that observed for coconut kernel. The content of minerals such as zinc, magnesium, phosphorus, manganese, iron, and copper was similar to those recorded for commercial nuts and superior to coconut kernel. The licuri kernel presented an oil content of 61-66%, with a predominance of lauric acid. The main sterols were Sitosterol, Campesterol and ?5-avenasterol. The formulations of cookies with licuri kernel (5 and 10%) and commercial cassava flour (4.5 and 9%) showed no differences in general acceptance, aroma, flavor, and texture. The kernel of Syagrus coronata represents an important source of dietary fiber, lipids, and minerals and the results indicate that besides its traditional application, this use represents the increasing the nutritional value of cookies in compliance with global trends.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectLauric oil
dc.subjectÓleo láurico
dc.subjectFibra dietética
dc.subjectEsteróis
dc.titleNutritional evaluation of Syagrus coronata kernels and development of cookies prepared with cassava flour and licuri kernels.
dc.typeArtigo de periódico
dc.subject.thesagroZinco
dc.subject.thesagroMagnésio
dc.subject.thesagroTecnologia de Alimento
dc.subject.nalthesaurusDietary fiber
dc.subject.nalthesaurusZinc
dc.subject.nalthesaurusMagnesium
dc.subject.nalthesaurusSterols
dc.subject.nalthesaurusFood technology
riaa.ainfo.id1133679
riaa.ainfo.lastupdate2022-04-08
dc.identifier.doihttps://doi.org/10.1590/fst.69720
dc.contributor.institutionROSEMAR ANTONIASSI, CTAA
dc.contributor.institutionPRISCILA COUTINHO MIRANDA, Instituto Federal de Educação, Ciência e Tecnologia Baiano – IF Baianoeng
dc.contributor.institutionGLEIZE FIAES FERREIRA, Universidade Federal do Recôncavo da Bahia – UFRBeng
dc.contributor.institutionTHAIS MARIA FERREIRA SOUZA VIEIRA, Escola Superior de Agricultura “Luiz de Queiroz”, Universidade de São Paulo – USPeng
dc.contributor.institutionSIDINEA CORDEIRO DE FREITAS, CTAAeng
dc.contributor.institutionMARILIA IEDA DA S F MATSUURA, CNPMA.eng
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