Caracterização da macaúba (casca, polpa e amêndoa) e análise sensorial através da Educação do Gosto

Zanatta, Samuel

doi:10.11606/d.64.2015.tde-05052015-101840

Cited by 4 publications

(5 citation statements)

References 17 publications

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“…Table 1 summarizes the results of the chemical composition of the flours analyzed. Results of MC flour for moisture, ashes, and crude fiber are similar to the reported in the literature (Kopper et al, 2009;Verediano, 2012;Zanatta, 2015), however, fat content was considerably lower, which can be explained for differences in the oil extraction procedure. The variation between protein and carbohydrate contents can be related to the different methodologies used to obtain the flours and to the natural variability of the fruits.…”

Section: Chemical Composition Of the Flourssupporting

confidence: 87%

“…The values of L* and a* are very close to those determined in this study and the differences between b* and H° values can be explained because MC was submitted to an additional process of drying and extraction of lipids that may lead to the removal of substances responsible for yellow and/or orange coloration such as β-carotene. Also, Zanatta (2015) investigating the color of macauba fruit pulps observed that samples that were exposed to mechanical processes become darker with increasing process temperature. The author also highlighted…”

Section: Colormentioning

confidence: 99%

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Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Gonçalves

Quiroga²,

Vilaça

et al. 2021

J. Food Process. Preserv.

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Residues from beer production and macauba oil extraction are promising due to their composition of essential nutrients, fibers, and bioactive molecules. In this study, we analyzed the physical, rheological, and chemical properties of three kinds of flourspure macauba pulp cake flour (MC), pure brewer's spent grain flour (PM), and mixed flour (MS) composed of 80% (w/w) macauba flour and 20% (w/w) beer spent grainand apply them in the formulation of cookies. The flours presented high nutritional value. The incorporation of MC, MS, and PM flours influenced the quality of the cookies. MC was the one that most affected the characteristics of the cookies, meanwhile PM cookies showed characteristics closer to the standard cookie. Finally, MC, MS, and PM flours can be used in food formulations because of their potential to improve the nutritional quality of the product.

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Section: Chemical Composition Of the Flourssupporting

confidence: 87%

Section: Colormentioning

confidence: 99%

Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Gonçalves

Quiroga²,

Vilaça

et al. 2021

J. Food Process. Preserv.

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“…The production of activated carbon from residual lignocellulosic biomass is presented in the flowchart. After the macaúba fruit peeling process, the peels undergo a drying process in an oven at 60 °C for 12 hours (ZANATTA, 2015). This step is important for the volatilization of compounds such as water from the structure of the material that will be used in the production of activated carbon (SCHETTINO et al, 2007).…”

Section: Activated Charcoalmentioning

confidence: 99%

The Production of Biokerosene in Brazil: The Use of Macaúba (Acrocomia Aculeata) as Raw Material in Biorefinery

Borges,

Cerqueira,

Cardoso

2023

JER

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The use of fossil fuels over the years has showed a major source of contribution to environmental problems due to gas emissions, such as what contributes to the development of the greenhouse effect. The use of raw materials from biomass is seen as a solution to overcome this problem, since, from lignocellulosic materials, saccharine and starch sources and vegetable oils, it is possible to produce biofuels with characteristics that allow the replacement of fossil fuels commonly used. The production process of these bioproducts takes place in biorefineries, which are responsible for carrying out the process of converting biomass into bioproducts with a focus on sustainability and the development of new technologies. A type of biofuel that has been gaining space and attention is biokerosene, Brazil is one of the countries that consumes the most kerosene and recently a law with the aim of promoting the use and production of biokerosene in Brazilian territory. From this, this work aims to study the biokerosene production process in a biorefinery from macaúba, a biomass found on a large scale in the country, and the prospects for using this biofuel.

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“…Alguns estudos sobre o óleo extraídos da polpa e da amêndoa da bocaiuva, do buriti e do pequi. Alguns avaliaram os métodos de extração (ALVES et al, 2012;NUNES, 2013); outros autores avaliaram as propriedades físicas e químicas (ZANATTA, 2015;AQUINO et al, 2012;RIBEIRO, 2010;AMARAL, 2007…”

Section: Agradecimentosunclassified

A Implantação Do Sistema Appcc Numa Sorveteria Da Baixada Santista

Gomes¹,

Sousa²,

Machado³

et al. 2021

Investigação Científica No Campo Da Engenharia E Da Tecnologia De Alimentos 3

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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Caracterização da macaúba (casca, polpa e amêndoa) e análise sensorial através da Educação do Gosto

Cited by 4 publications

References 17 publications

Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

Physical–chemical evaluation of flours from brewery and macauba residues and their uses in the elaboration of cookies

The Production of Biokerosene in Brazil: The Use of Macaúba (Acrocomia Aculeata) as Raw Material in Biorefinery

A Implantação Do Sistema Appcc Numa Sorveteria Da Baixada Santista

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