Effect of cooking in the nutritional characteris­tics of pequi.

• Grant number: 11/08369-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2011
• End date: July 31, 2012
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Ivânia Santos de Souza
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The brazilian fence is a rich biome that has species diversified of fruit native tree, where is found the pequi (Caryocar brasiliense Camb.), that has some characteristics how a yellow polp and strong aroma and the interior of the endocarp is full of thorns that protect the almond. The nutritional value of the polp is very high, introducing high content of fats it sustains comparison with avocado, cabbage palm and wine palm, being a high value energetic alimentary resource for hollow income population that live in fence region, participate in dishes how rice with pequi, bean with pequi, chicken with pequi, couscous with pequi and the traditional baião de três: rice, bean and pequi. In diferents methods of cooking, the way transfer of hot, the temperature, the duration of process and the means cooking are agents that cause chimical and physical changes can change the value nutritional of foods. The aim of this study will be the detection of changes cause of the cooking of pequi (Caryocar brasiliense) with rice. Will be make analysis of centesimal composition, minerals contents, carpelate, fatty acid,antioxidant activity, volatile composition and colouration.