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| Author(s): |
Rafaella de Andrade Mattietto
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | Campinas, SP. |
| Institution: | Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos |
| Defense date: | 2005-06-28 |
| Examining board members: |
Hilary Castle de Menezes;
Fernanda Paula Collares Queiroz;
Maria Luzenira de Souza;
Shirley Aparecida Garcia Berbari;
Flavio Luis Schmidt;
Helena Maria André Bolini
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| Advisor: | Hilary Castle de Menezes |
| Abstract | |
Currently a new tendency in food consumption can be observed, with an increasing demand for foods based on the nutritional and functional properties. Fruit juices are important sources of vitamins, minerals, organic acids and fibres, with fundamental effects on health. Due to this increasing interest in health foods there has been considerable expansion in the fruit agro-industry, mainly with respect to those fruits with highly exotic sensory characteristics, coming mostly from the Northern and North eastern regions of the country. Despite this increasing interest, numerous fruit species with excellent nutritional and sensory properties and considerable potential for industrialisation continue little known. These include umbu (Spondias tuberosa Arr. Câmara) and cajá (Spondias lutea L.), both members of the Anacardiaceae family. Although these fruits have been targets of recent research, scientific data about them is scarce. Studies on their industrialisation are highly important to avoid losses, due to their high perishability. Thus the main objective of this study was to develop a mixed nectar based on umbu and caja, satisfying both nutritional and sensory requirements. The effect of the technological processes involved on the initial characteristics of both fruits was also studied. Umbu and caja were not chosen merely for their exotic appeal and to improve the technological exploitation of these raw materials, but also for their functional properties. Both are rich in tannins and caja also shows high carotenoid contents. These compounds are under study for anti-oxidant activity, making the proposed nectar a product with functional characteristics in addition to its nutritional ones (AU) | |