Combination of storage followed by drying assures higher yield and quality of macauba ( Acrocomia aculeata ) pulp oil.

dc.contributorWOGAYEHU WORKU TILAHUN, Universidade Federal de Viçosa; JOSÉ ANTONIO SARAIVA GROSSI, Universidade Federal de Viçosa; SIMONE PALMA FAVARO, CNPAE.
dc.creatorTILAHUN, W. W.
dc.creatorGROSSI, J. A. S.
dc.creatorFAVARO, S. P.
dc.date2022-08-03T18:20:27Z
dc.date2022-08-03T18:20:27Z
dc.date2022-08-03
dc.date2022
dc.date.accessioned2023-09-05T01:33:32Z
dc.date.available2023-09-05T01:33:32Z
dc.identifierApplied Food Research, v. 2, n. 100090, 2022.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1145189
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8631058
dc.descriptionMacauba is a productive palm tree species in the tropical biome, and presents some advantages, as cultivation suitable for lands outside the rain forests, and lower rate of oil acidification after harvesting. The objective of this study is to evaluate the effect of storage time of macauba fruits, followed by drying, on the pulp oil content and quality. Ripe macauba fruits stored under room conditions (23 ± 1 ºC) for 0, 10, 20 and 30 days were oven dried at 60 °C and 100 °C for 24 h. The control was left undried. Physical, chemical and biochemical aspects of the pulp and physicochemical properties of its oil were evaluated. It was observed that oil content increased throughout the storage time after fruits drying, and drying the fruit at 100 °C after 30 days of storage optimizes the overall pulp oil quality.
dc.languageIngles
dc.languageen
dc.rightsopenAccess
dc.subjectOil quality
dc.subjectFree fatty acid
dc.subjectOven drying
dc.subjectAcrocomia Aculeata
dc.subjectPulp
dc.titleCombination of storage followed by drying assures higher yield and quality of macauba ( Acrocomia aculeata ) pulp oil.
dc.typeArtigo de periódico


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