Effect of drying and extruding jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) on the flour in vitro glycemic index

• Grant number: 11/11211-7
• Support Opportunities: Regular Research Grants
• Start date: December 01, 2011
• End date: November 30, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: José Alfredo Gomes Arêas
• Grantee: José Alfredo Gomes Arêas
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Brazil ranks third in production of fresh fruits in the World, but the country has a large number of species still poorly explored and only in their natural environments, in danger of extinction. Among the current possibilities of using these fruit trees include: their planting in protected areas and in reforestation areas, parks and gardens, and in hilly areas, the enrichment of the flora of the poorest areas, the formation of domestic and commercial orchards. The jatobá-do-cerrado, also known as jataí or jutaí (Hymenaea stignocarpa Mart) is a leguminous tree of occurrence in the Brazilian cerrado. The jatobá tree produces a robust fruit, ranging between 10 and 20 cm long by 4-6 cm in width, dry pulp, mealy, sweet, edible and with a very characteristic taste and odor. Several reforestation programs have included the jatobá as a species to be used. The use of this plant in these programs will lead to the production of both wood and fruit. However, information on the nutritional value of the jatobá fruit is scarce. Studies of the composition of jatobá flour revealed differing levels of nutrients compared to other legumes, with high content of total dietary fiber and carbohydrates, mainly starch, with great potential for use in preparation of various foods. The high carbohydrate content can be a constraint for consumption, since there is a close correlation between carbohydrate intake and high plasma levels of triglycerides, diabetes and metabolic syndrome. A low-glycemic index diet has been recommended to reduce the risk of these diseases and other chronic diseases. Thus, there is a growing interest in investigating the glycemic response of foods to improve the control of of the diet. The aim of this study is to determine the glycemic index of jatobá-do-cerrado in vitro from the kinetics of hydrolysis of starch. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DA SILVA, CINTIA PEREIRA; MANOLIO SOARES-FREITAS, ROSANA APARECIDA; SAMPAIO, GENI RODRIGUES; BARROS SANTOS, MILLENA CRISTINA; DO NASCIMENTO, TALITA PIMENTA; CAMERON, LUIZ CLAUDIO; LARRAZ FERREIRA, MARIANA SIMOES; GOMES AREAS, JOSE ALFREDO. Identification and action of phenolic compounds of Jatoba-do-cerrado (Hymenaea stignocarpa Mart.) on alpha-amylase and alpha-glucosidase activities and flour effect on glycemic response and nutritional quality of breads. Food Research International, v. 116, p. 1076-1083, FEB 2019. (11/11211-7)