Impact of the Drying Process on the Quality and Physicochemical and Mineral Composition of Baru Almonds (<i>Dipteryx Alata</i>Vog.) Impact of the Drying Process on Baru Almonds

Campidelli, Marina Leopoldina Lamounier; Carneiro, João de Deus Souza; Souza, Elias Costa de; Magalhães, Maísa Lamounier; Konig, Isaac Filipe Moreira; Braga, Mariana Aparecida; Orlando, Tamira Maria; Simão, Sérgio Domingos; Lima, Lidiany Mendonça Zacaroni; Boas, E. V. B. V.

doi:10.1080/15428052.2019.1573710

Cited by 12 publications

(5 citation statements)

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“…Considering the data presented in Table 2, the moisture content presented a high value in fresh kernel, however after the drying process there was a reduction of approximately 95% in the amount of water ISSN 2166-0379 2020 on the flour. This fact corroborates the studies of (Campidelli et al, 2019;Lisboa et al, 2019) confirming the need for the drying process to remove water from the product, providing safe storage. The increase on all other constituents is due to water removal.…”

Section: Centesimal Composition Of Fresh and Powdered Kernelssupporting

confidence: 87%

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Silva¹,

Gomes²,

Queiroz³

2020

JAS

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The hygroscopic and thermal behavior of kernel flour from Ziziphus joazeiro fruits were investigated. Adsorption isotherms were obtained at temperatures of 293, 303 and 313 K and adjusted to GAB, Oswin and Peleg models. The best fit of the experimental data was obtained with the GAB model with R² values> 0.994 and mean percentage deviation P <10%. The isotherms obtained were sigmoidal type II. Isosteric heat and other thermodynamic properties were calculated as a function of moisture content. Adsorption isosteric heat decreased exponentially with increasing moisture content and differential entropy increased with moisture content, while differential enthalpy decreased. The theory of compensation confirmed that these properties are dependent on moisture content. The isotherms presented a spontaneous and enthalpy process.

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Section: Centesimal Composition Of Fresh and Powdered Kernelssupporting

confidence: 87%

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Silva¹,

Gomes²,

Queiroz³

2020

JAS

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“…Table 2 presents the average values of the equilibrium water content of the baru kernel flour as a function of temperature and water activity. We observe that the water content decreases with increasing temperature, this desorption occurs due to the predominance of lipids in the composition of the almond meal (Campidelli et al, 2019). Foods rich in lipids have a lower affinity for water (Brooker et al, 1992), that is, the increase in temperature promotes the elevation of the water vaporization energy inside the product, which culminates in the evaporation of free water from the flour.…”

Section: Resultsmentioning

confidence: 78%

“…It is estimated that the nutritional content of almonds in natura is 22.96 g 100g -1 of protein, 31.73 g 100g -1 of total lipids, 37.13 g 100g -1 of carbohydrates; the microminerals in greatest quantity are: 1,810 mg 100g -1 of potassium, 380 mg 100g -1 of sulfur, 330 mg 100g -1 of magnesium, and 240 mg 100g -1 of calcium, in addition, this product is very rich in bioactive compounds (Borges et al, 2014;Campidelli et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Desorption isotherms and isosteric heat of baru almond flour

Oliveira

Ferreira

et al. 2021

Agraria

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Baru almond (Dipteryx alata Vogel) is a nutritional and tasty product; the flour of this product is used in culinary recipes. In the processing of the almond, the chemical composition and structure of the product changes, influencing the hygroscopicity of the material. Thus, the objective was to determine the behavior of the water activity of baru almond flour at different temperatures, adjusting the best mathematical model to estimate the isotherms, as well as to determine the isosteric heat of desorption. The almonds were dried for moisture contents in the range of 5.4 to 3.3 ± 0.03% dry basis (d. b.), then the almonds were processed in an industrial blender to obtain the flours. To determine the desorption isotherms, the static-indirect method was used, in which the water activity was obtained at temperatures of 10, 20, 30, and 40 ºC, using the Hygropalm Model Aw1 equipment. The hygroscopic equilibrium moisture content of baru almond flour was directly proportional to water activity and decreased with increasing temperature, to the same water activity value. The Chung-Pfost model was the one that best represented the product's isotherms. The integral isosteric heat of desorption of baru almond flour ranged from 2590.69 to 2519.52 for the moisture content range of 3.24 to 5.43% d. b.

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“…It was found that the higher the baru almond content in the spread (P1), the higher the concentrations of phosphorus, calcium, magnesium, sulfur, manganese, zinc, boron and iron. Campidelli et al, (2019), analyzed the mineral composition of baru almonds, and found that they contained much higher amounts boron, magnesium, copper and manganese than the daily recommendation.…”

Section: Mineral Compositionmentioning

confidence: 99%

“…is an oleaginous native of the Cerrado biome and stands out due to its high nutrient density, its high market value and because it is part of an abundant genetic heritage, but it is not well studied. Previous studies demonstrated the presence of important chemical/ bioactive compounds in this almond, such as monounsaturated fatty acids (linoleic and oleic), boron, zinc, copper, manganese, magnesium, antioxidant molecules, polyphenols (catechin, rutin and gallic acid, caffeic acid, chlorogenic acid, o-coumaric and trans-cinnamic acid), sterols and vitamins C and E (alpha and gamma tocopherols) (Lemos et al, 2012;Pinelli et al, 2015;Lemos et al, 2016;Campidelli et al, 2019;Campidelli et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (<em>Dipteryx alata</em> Vog.)

et al. 2020

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The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.

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Impact of the Drying Process on the Quality and Physicochemical and Mineral Composition of Baru Almonds (Dipteryx AlataVog.) Impact of the Drying Process on Baru Almonds

Cited by 12 publications

References 20 publications

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Hygroscopic Behavior and Thermodynamic Properties of Ziziphus joazeiro Mart. Kernel Flour

Desorption isotherms and isosteric heat of baru almond flour

Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (<em>Dipteryx alata</em> Vog.)

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