| Title |
Drying kinetic of tucum fruits (Astrocaryum aculeatum Meyer): physicochemical and functional properties characterization
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3077-2 |
| Pubmed ID | |
| Authors |
Michele Bezerra Silva, Victor Haber Perez, Nádia Rosa Pereira, Thays da Costa Silveira, Nathalia Ribeiro Ferreira da Silva, Cristilane Macharete de Andrade, Romildo Martins Sampaio |
| Abstract |
The aim of the present study was to assess the drying kinetic of tucum fruits (epicarp and mesocarp) Astrocaryum aculeatum Meyer at three different temperatures (50, 60, and 70 °C). The physicochemical characterization, water activity, moisture content, including β-carotene and vitamin C content in-natura and dried fruits were analyzed. The fruit fractions presented high β-carotene, protein and lipid levels. Fatty acid profile showed oleic acid as the major fatty acid. Different mathematical models were computed to assess the drying process. The Page model was observed to be the best to describe the drying kinetic with the highest correlation coefficient (R2) 0.99 and the least Chi squared (χ2) close to 105 at the studied temperatures. The drying process reduced water activity to desirable levels in all trials and β-carotene retentions after drying remained at satisfactory levels, fact that resulted in minimum value of 63% and approximately 94% in some cases. Vitamin C retention was comparatively more around 20-40% compared to control. |
Mendeley readers
The data shown below were compiled from readership statistics for 43 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 43 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Master | 8 | 19% |
| Student > Ph. D. Student | 5 | 12% |
| Student > Doctoral Student | 5 | 12% |
| Student > Bachelor | 4 | 9% |
| Professor > Associate Professor | 4 | 9% |
| Other | 8 | 19% |
| Unknown | 9 | 21% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 11 | 26% |
| Nursing and Health Professions | 5 | 12% |
| Biochemistry, Genetics and Molecular Biology | 3 | 7% |
| Engineering | 3 | 7% |
| Chemical Engineering | 2 | 5% |
| Other | 5 | 12% |
| Unknown | 14 | 33% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 17 April 2018.
All research outputs
#15,505,836
of 23,043,346 outputs
Outputs from Journal of Food Science and Technology
#639
of 1,452 outputs
Outputs of similar age
#210,854
of 330,401 outputs
Outputs of similar age from Journal of Food Science and Technology
#32
of 87 outputs
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