Chemical, morphological, and thermogravimetric of Terminalia catappa Linn
The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its f...
| Autor principal: | SANTOS, Orquídea Vasconcelos dos |
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| Outros Autores: | LORENZO, Natasha Dantas, LANNES, Suzana Caetano da Silva |
| Grau: | Artigo |
| Idioma: | por |
| Publicado em: |
Universidade Federal do Pará
2017
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.ufpa.br/jspui/handle/2011/8768 |
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ir-2011-8768 |
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ir-2011-87682017-10-16T12:27:23Z Chemical, morphological, and thermogravimetric of Terminalia catappa Linn SANTOS, Orquídea Vasconcelos dos LORENZO, Natasha Dantas LANNES, Suzana Caetano da Silva Química Morfologia Amêndoa tropical Lipídeos Propriedade funcional Amido Composição química The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products. 2017-06-29T15:19:32Z 2017-06-29T15:19:32Z 2016-03 Artigo de Periódico SANTOS, Orquídea Vasconcelos dos ; LORENZO, Natasha Dantas ; LANNES, Suzana Caetano da Silva. Chemical, morphological, and thermogravimetric of Terminalia catappa Linn. Food Science and Technology (Campinas), Campinas, v. 36, n. 1, p. 151-158, jan./mar. 2016. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100151&lng=pt&nrm=iso>. Acesso em: 29 jun. 2017. Epub 05-Fev-2016. <http://dx.doi.org/10.1590/1678-457X.0090>. 1678-457X http://repositorio.ufpa.br/jspui/handle/2011/8768 por Food Science and Technology (Campinas) Acesso Aberto application/pdf Universidade Federal do Pará Brasil UFPA |
| institution |
Repositório Institucional - Universidade Federal do Pará |
| collection |
RI-UFPA |
| language |
por |
| topic |
Química Morfologia Amêndoa tropical Lipídeos Propriedade funcional Amido Composição química |
| spellingShingle |
Química Morfologia Amêndoa tropical Lipídeos Propriedade funcional Amido Composição química SANTOS, Orquídea Vasconcelos dos Chemical, morphological, and thermogravimetric of Terminalia catappa Linn |
| topic_facet |
Química Morfologia Amêndoa tropical Lipídeos Propriedade funcional Amido Composição química |
| description |
The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products. |
| format |
Artigo |
| author |
SANTOS, Orquídea Vasconcelos dos |
| author2 |
LORENZO, Natasha Dantas LANNES, Suzana Caetano da Silva |
| author2Str |
LORENZO, Natasha Dantas LANNES, Suzana Caetano da Silva |
| title |
Chemical, morphological, and thermogravimetric of Terminalia catappa Linn |
| title_short |
Chemical, morphological, and thermogravimetric of Terminalia catappa Linn |
| title_full |
Chemical, morphological, and thermogravimetric of Terminalia catappa Linn |
| title_fullStr |
Chemical, morphological, and thermogravimetric of Terminalia catappa Linn |
| title_full_unstemmed |
Chemical, morphological, and thermogravimetric of Terminalia catappa Linn |
| title_sort |
chemical, morphological, and thermogravimetric of terminalia catappa linn |
| publisher |
Universidade Federal do Pará |
| publishDate |
2017 |
| url |
http://repositorio.ufpa.br/jspui/handle/2011/8768 |
| _version_ |
1787147457500545024 |
| score |
11.671464 |