scholarly journals CARACTERIZAÇÃO FÍSICO-QUÍMICA DO ARAÇÁ ( Psidium guineense SW.) E DO TARUMÃ ( Vitex cymosa Bert .) DO ESTADO DE MATO GROSSO DO SUL

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
SANDRIANI DARINE CALDEIRA ◽  
PRISCILA AIKO HIANE ◽  
MARIA ISABEL LIMA RAMOS ◽  
MANOEL MENDES RAMOS FILHO
Keyword(s):  
Mineral Content ◽  
Reducing Sugars ◽  
Chemical Characterization ◽  
Calcium Content ◽  
High Moisture ◽  
Mato Grosso ◽  
Physical Chemical ◽  
Mato Grosso Do Sul

Realizou-se a determinação de nutrientes calóricos e oligoelementos macro e microminerais em dois frutos nativos do Estado de Mato Grosso do Sul (MS), o araçá ( Psidium guineense SW.) e o tarumã ( Vitex cymosa Bert). Os dados obtidos mostraram que tanto o araçá quanto o tarumã, pelo alto teor de umidade, apresentam baixo valor calórico (respectivamente, 44,5 e 39,6k cal/ 100 g). Foi verificado em ambos os frutos valores (g/ 100 g de amostra integral) de glicídios redutores e nãoredutores (respectivamente, 7,8 e 9,3) mais elevados do que os dos demais nutrientes energéticos encontrados. Em relação aos teores de minerais, o araçá apresentou maior quantidade de cálcio (26,8 mg/ 100 g), magnésio (17,9 mg/100 g), manganês (0,3 mg/ 100 g) e cobre (0,12 mg/100 g), comparativamente ao fruto tarumã. Entretanto o tarumã apresentou teores mais elevados de fósforo (21,1 mg/100 g), potássio (287,8 mg/100 g) e ferro (0,43 mg/100 g) do que o araçá. Os frutos estudados podem ser considerados, de maneira geral, boas fontes de minerais quando comparados com frutos mais comumente consumidos pela população, como a maçã, a pêra e o abacaxi. PHYSICAL-CHEMICAL CHARACTERIZATION OF ARAÇA (Psidium guineense SW.) AND TARUMÃ (Vitex cymosa Bert.) OF MATO GROSSO DO SUL STATE (BRAZIL) Abstract The determination of caloric nutrients, oligoelements and macro and microminerals in two native fruits of Mato Grosso do Sul state, the araça (Psidium guineense SW.) and the tarumã (Vitex cymosa Bert.) was realized. The obtained data showed that even for araça and for tarumã, by their high moisture content, they showed low caloric value (respectively 44.5 and 39.6 Kcal/100 g). In both fruits it was verified reducing and non-reducing sugars (g/100g sample), being respectively 7.8 and 9.3 for araça and tarumã, showing higher values than the other energetic nutrients found. In relation to the mineral content, the araça showed greater calcium content (26.8 mg/100 g), magnesium (17.9 mg/100 g), manganese (0.3 mg/100 g) and copper (0.12 mg/100 g), comparatively to tarumã fruit. Although, the tarumã showed greater content of phosphorus (21.1 mg/100 g), potassium (287.8 mg/ 100 g) and iron (0.43 mg/100 g), in comparison to the araça. The studied fruits can be considered, in a general way, good sources of minerals when compared to fruits more commonly consumed by the population as apple, pear and pineapple.

scholarly journals Physical, chemical, sensory and mineral characterization of salty muffins enriched with Tetragonia tetragonoides

2021 ◽  
Vol 24 ◽  
Author(s):  
Thales Henrique Barreto Ferreira ◽  
Angélica Pimenta de Lima dos Reis ◽  
Leticia da Silva Souza ◽  
Hygor de Oliveira Rodrigues ◽  
Rita de Cássia Avellaneda Guimarães ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Chemical Characterization ◽  
Bakery Products ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Physical And Chemical Characterization ◽  
Total Reducing Sugars ◽  
Physical And Chemical ◽  
Spinach Leaves

Abstract The preparation of bakery products is expanding, mainly due to the possibility of adding other ingredients, in order to enrich them nutritionally. Spinach (Tetragonia tetragonoides) is a vegetable widely used, although its stem that has great potential for use, is still considered a waste and discarded. Based on the aforementioned information, this work aims to elaborate and characterize physical, chemical, sensory and minerals of salty muffins enriched with T. tetragonoides. Four formulations of salty muffins were prepared as following: Standard Formulation (F1); Formulation with addition of spinach leaves (F2); Formulation with addition of spinach stems (F3); Formulation with addition of spinach leaves and stems (F4). The physical and chemical characterization of the leaves and stems of T. tetragonoides was done by quantifying the moisture, residue mineral fixed, proteins, color and minerals. Muffins were characterized by analyzing moisture, fixed mineral residue, protein, total reducing sugars and instrumental analysis of color and texture; sensory and minerals. The muffins showed a predominant green color, due to the addition of spinach. However, stems, leaves and muffins have a high content of minerals, especially calcium and iron. The incorporation of vegetables in the formulations provided an increase in protein content, in addition to expressive sensory acceptance. Feasibility is observed in the production of savory muffins with the addition of leaves and stems, thus using the entire vegetable and avoiding food waste.

scholarly journals Editorial for Special Issue “Historical Mineral Pigments”

Minerals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 237
Author(s):  
Carolina Cardell ◽  
Jose Santiago Pozo-Antonio
Keyword(s):  
Chemical Characterization ◽  
Glass Enamel ◽  
Special Issue ◽  
High Quality ◽  
Physical Chemical ◽  
Scientific Disciplines ◽  
Natural And Synthetic

The physical–chemical characterization of natural and synthetic historical inorganic and mineral pigments, which may be found embedded in paintings (real or mock-ups), glass, enamel, ceramics, beads, tesserae, etc., as well as their alteration under different decay scenarios, is a demanding line of investigation. This field of research is now both well established and dynamic, as revealed by the numerous publications in high-quality journals of varied scientific disciplines. [...]

Physical-Chemical Characterization of Fruit Purees and Relationship with Sensory Analysis Carried out by Infants (12 to 24 mo)

2015 ◽  
Vol 80 (5) ◽  
pp. E1005-E1011 ◽  
Author(s):  
A.M. Inarejos-García ◽  
V. Mancebo-Campos ◽  
P. Cañizares ◽  
J. Llanos
Keyword(s):  
Sensory Analysis ◽  
Chemical Characterization ◽  
Physical Chemical

scholarly journals Polymorphic microsatellites of analysis in cultivars of taro

2012 ◽  
Vol 30 (1) ◽  
pp. 106-111 ◽  
Author(s):  
Raquel SC Nunes ◽  
Fernanda R Pinhati ◽  
Luciana P Golinelli ◽  
Tiyoko Nair H Rebouças ◽  
Vânia Margaret F Paschoalin ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Local Varieties ◽  
Mato Grosso ◽  
Espírito Santo ◽  
Polymorphic Microsatellites ◽  
Espirito Santo ◽  
Microsatellite Alleles ◽  
Mato Grosso Do Sul ◽  
Simple Sequence

Taro (Colocasia esculenta) is a tuberous plant belonging to the Araceae family whose tuber is the 14th most consumed food crop in the world. Characterized as an unconventional vegetable, taro is grown in Brazil as a subsistence crop, but in recent years began to gain commercial importance, especially in the states of Espirito Santo, Minas Gerais and Rio de Janeiro. To avoid loss of genetic diversity of the local varieties traditionally grown in Brazil a core collection for taro germplasm has been developed by the Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural do estado do Espirito Santo (Incaper). The aim of this study was to perform a molecular characterization of the seven regional core collections. Genetic diversity of the cultivars was investigated by using SSR (Simple Sequence Repeats) polymorphisms, in seven loci (Xuqtem55, Xuqtem73, Xuqtem84, Xuqtem88, Xuqtem91, Xuqtem97 and Xuqtem110). Genetic diversity of the cultivars, based on the seven microsatellite alleles, was evaluated by using the software GelCompar II, showed that the loci Xuqtem73, Xuqtem88 and Xuqtem110 were the most informative, featuring 7, 10 and 8 alleles, respectively, a percentage of cultivars with polymorphic alleles of 85, 57 and 100% and identical PIC of 0.91. Based on Xuqtem110 locus analysis, the seven cultivars were grouped in two clusters. Chinês Regional Incaper cultivar was originated from Chinês cultivar which originated the São Bento cultivar, corroborating previous results. Macaquinho and Chinês cultivars were shown to be the primitive ones originating the allelic collections found in the states of Mato Grosso do Sul and Espirito Santo.

scholarly journals Physical, Chemical-physical and chemical characterization of must and integral juice in grape cultivars

2017 ◽  
Vol 10 (3) ◽  
pp. 1 ◽  
Author(s):  
I. T. S. Viana ◽  
G. V. A. Fonseca ◽  
G. H. Bueno ◽  
J. O. F. Melo
Keyword(s):  
Chemical Characterization ◽  
Grape Juice ◽  
Titratable Acidity ◽  
Mineral Elements ◽  
Flame Emission ◽  
Level Of Significance ◽  
Physical And Chemical ◽  
Grape Cultivars

In recent years there has been an important increase in the production of grape derivatives such as integral grape juice. Thus, it was intended with the accomplishment of this study to evaluate the composition of the grape juice of the grape cultivars: Bordô, Concord e Isabel in the composition of integral grape juice from the Bento Gonçalves-RS. The samples were evaluated for classical analysis:°Brix, pH, titratable acidity, ratio Brix / titratable acidity made through methods, physics, physical chemistry and chemistry. The mineral elements sodium and potassium analyzed by flame emission and color intensity by colorimetry. For the statistical analysis of the data, the Tukey test was applied at the 5% level of significance. The contents of integral grape juice evaluated, SS, A Tand minerals presented according to the legislation, the pH was within the comparative average with other works. The determination of the color demonstrated the need to make cuts.

Physical–chemical characterization of binary systems of metformin hydrochloride with triacetyl-β-cyclodextrin

2007 ◽  
Vol 45 (3) ◽  
pp. 480-486 ◽  
Author(s):  
Giovanna Corti ◽  
Gaetano Capasso ◽  
Francesca Maestrelli ◽  
Marzia Cirri ◽  
Paola Mura
Keyword(s):  
Binary Systems ◽  
Chemical Characterization ◽  
Metformin Hydrochloride ◽  
Physical Chemical

scholarly journals Characterization of entomogen galls from Mato Grosso do Sul, Brazil

2017 ◽  
Vol 61 (1) ◽  
pp. 25-42 ◽  
Author(s):  
Maria Virginia Urso-Guimarães ◽  
Ana Carolina Devides Castello ◽  
Eric Yasuo Kataoka ◽  
Ingrid Koch
Keyword(s):  
Mato Grosso ◽  
Mato Grosso Do Sul

Production and Characterization of Exopolysaccharides from Loss Cooked Sweet Potatoes (Ipomoea batatas) by Lactobacillus Plantarum

2021 ◽  
Vol 2 (7) ◽  
pp. 01-11
Author(s):  
Robert Germain Beka ◽  
Emmanuel Akdowa Panyoo ◽  
Germaine Yadang ◽  
Pamela Homsi ◽  
Laurette Blandine Mezajoug Kenfack ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Ipomoea Batatas ◽  
Chemical Characterization ◽  
Sweet Potatoes ◽  
Fermentation Time ◽  
Total Sugars ◽  
Titrable Acidity ◽  
Lactic Acid Content

The aim of the work was to produce and characterize the exopolysaccharides from loss cooked sweet potato (Ipomoea batatas) using fermentation with Lactobacillus. The cooked sweet potato was fermented according to the factorial design with the following factors: the time (21.51h-38.48h) and the amount of Lactobacillus (1.58*106-5*106UFC). Responses were represented by production yield, pH, and titrable acidity. Characterization of the exopolysaccharides was then done by determination of total sugars, solubility index and viscosity. The results show that the pH of unfermented cooked potatoes was between 6.23 to 6.63. The pH of fermented potatoes varies from 3.96 to 4.06. The lactic acid content was found from 7.75 to 9.9% for the fermented samples. The production yields are 1.90% for the samples fermented for 21.5 hours with 3.5*106UFC of bacteria and 5.62% for those fermented for 30 hours with the same volume of inoculum. The average viscosity of the products was 4mPas regardless of the fermentation time. Chemical characterization indicates glucose contents of 68.21 and 94.01% in fermented potato for 24h and 21h respectively. The solubility index gives values of 70.3 ± 0.16 and 88.11 ± 0.23 for fermentation times of 21h and 24h respectively. Results of this work indicated that cooked sweet potatoes ferment for 21h was a promising substrate for production of exopolysaccharides.

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