Composição química e antinutrientes presentes nas amêndoas cruas e torradas de chicha (Sterculia striata A. St. Hill & Naudin)
作者： Aline Gomes de Moura e Silva , Kátia Flávia Fernandes
DOI: 10.1590/S1415-52732011000200011
关键词: Food science 、 Botany 、 Fatty acid 、 Roasting 、 Polyphenol oxidase 、 Amylase 、 Composition (visual arts) 、 Sterculia 、 Trypsin inhibitor 、 Peroxidase 、 Chemistry
摘要: OBJECTIVE: This study analyzed the chemical components and antinutrients present in raw roasted chicha almonds from species Sterculia striata A. St. Hill & Naudin harvested Corrente, Piaui. METHODS: The following were determined: percent composition, fatty acid profile, (tannins, trypsin inhibitor, amylase lectin, phytates), phenolic compounds peroxidase polyphenol oxidase activities. RESULTS: percentage composition of lipid respectively: 25.1% 26.2% fats, 44.4% 45.6% carbohydrates, 20.8% 22.1% protein, 3.7% 4.0% ashes, 12.3% 10.4% total fiber. Neither nor contained lectins, tannins, inhibitors, alpha-amylase, oxidase. Contents 107.7mg/100g 108.9mg/100 for almonds, respectively. CONCLUSION: Roasting at 205°C 11 minutes reduced phytate content 10.6mg/g to 5.5mg/g. Raw have a high proteins, fibers monounsaturated saturated acids.
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