Physical, Chemical And Technological Characteristics Of Solanum Lycocarpum A. St. - Hill (solanaceae) Fruit Flour And Starch

dc.creatorClerici M.T.P.S.
dc.creatorKallmann C.
dc.creatorGaspi F.O.G.
dc.creatorMorgano M.A.
dc.creatorMartinez-Bustos F.
dc.creatorChang Y.K.
dc.date2011
dc.date2015-06-30T20:41:49Z
dc.date2015-11-26T14:53:43Z
dc.date2015-06-30T20:41:49Z
dc.date2015-11-26T14:53:43Z
dc.date.accessioned2018-03-28T22:05:37Z
dc.date.available2018-03-28T22:05:37Z
dc.identifier
dc.identifierFood Research International. , v. 44, n. 7, p. 2143 - 2150, 2011.
dc.identifier9639969
dc.identifier10.1016/j.foodres.2011.01.060
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-79959921162&partnerID=40&md5=ed9793dcfe139bc8585eca944e0ba335
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/108922
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/108922
dc.identifier2-s2.0-79959921162
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1255007
dc.descriptionFruit of wolf (Solanum lycocarpum A. St. - HILL), found in Brazilian cerrado, has been used in the initial ripening stage as flour and/or starch in popular medicine due to its hypoglycemiant action. The aim of this work was to study the occurrence of phytochemical compounds, physical, chemical and technological characteristics of fruit of wolf flour and starch in the initial ripening stage. Flour and starch were extracted using known popularly and experimental methods (with sodium bisulfite) and chemical composition and technological characteristics were analyzed. The results were comparatively assessed by Tukey's test (p < 0.05). The recommendation for use was the extraction of flour and starch products by previously removing peels and seeds of fruit of wolf. The most relevant finding in this study is the high content of fibers in flour (23. g/100. g) and high content of resistant starch (32. g/100. g) in the fraction of starch extracted from fruit of wolf, which can explain their use as hypoglycemic agent. © 2011 Elsevier Ltd.
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dc.languageen
dc.publisher
dc.relationFood Research International
dc.rightsfechado
dc.sourceScopus
dc.titlePhysical, Chemical And Technological Characteristics Of Solanum Lycocarpum A. St. - Hill (solanaceae) Fruit Flour And Starch
dc.typeArtículos de revistas


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