Influence of drying temperatures on physicochemical characteristics of baru pulp

Authors

  • Flávia Alves Morais Instituto Federal Goiano-Campus Rio Verde
  • Celso Martins Belisário Instituto Federal Goiano-Campus Rio Verde https://orcid.org/0000-0001-8693-6384
  • Rogério Favareto Instituto Federal Goiano-Campus Rio Verde
  • Geisa Priscilla Araújo Gomes Maia Instituto Federal Goiano-Campus Rio Verde
  • Vicente Douglas Figueredo Carvalho Instituto Federal Goiano-Campus Rio Verde

DOI:

https://doi.org/10.30612/agrarian.v14i51.10563

Keywords:

Dipteryx alata Vogel. Total phenolics. Flavonoids. Postharvest. Tannins.

Abstract

The barueiro (Dipteryx alata Vogel) is a fruiting Cerrado species, which produces the baru, an ovoid form brown drupe that contains a single almond inside. Since almond is the main product, the pulp and woody endocarp are discarded. Considering the potential of this material, and following the trend of minimizing food waste, Were quantified the total phenolic compounds, flavonoids, tannins, pH, total titratable acidity, total soluble solids and antioxidant activity of baru pulp submitted to drying at 50, 60, 70 and 80 °C. The dry sample at 80 °C presented the lowest flavonoid content. Tannins and total phenolics did not differ between drying temperatures, and antioxidant activity showed lower protection at pulp dried at 50 °C. The drying of baru pulp in temperatures between 60 and 70 °C is viable for preserving of bioactive potential and physicochemical.

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Published

2021-03-15

How to Cite

Morais, F. A., Belisário, C. M., Favareto, R., Maia, G. P. A. G., & Carvalho, V. D. F. (2021). Influence of drying temperatures on physicochemical characteristics of baru pulp. Agrarian Journal, 14(51), 119–126. https://doi.org/10.30612/agrarian.v14i51.10563

Issue

Vol. 14 No. 51 (2021)

Section

Article - Food Science and Technology

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