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Preparare barrette di cereali con la bocaiuva

Preparare barrette di cereali con la bocaiuva

Cláudia Leite Munhoz

70,04 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786208736293
70,04 €
IVA incluido
Disponible

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Sobre IBD

La bocaiuva, Acrocomia aculeata (Jacq.) Lodd. ex Mart., è una specie di palma comune ed economicamente importante presente nello stato del Mato Grosso do Sul. In questo studio sono state determinate le curve di essiccazione del nocciolo, della polpa in natura e del frutto di bocaiuva pre-disidratato osmoticamente a temperature di 60 °C e 70 °C. I modelli matematici classici (Fick, esponenziale, Page, Henderson e Pabis, esponenziale a due termini e Wangh e Singh) sono stati utilizzati per regolare le cinetiche. I dati sperimentali sono stati analizzati mediante regressione non lineare. Sono state analizzate anche le caratteristiche fisiche, chimiche e nutrizionali del frutto della bocaiuva, nonché la realizzazione di un prodotto alimentare con la polpa e i noccioli di questa specie. I frutti della bocaiuva possono essere fonti alternative di sostanze nutritive e il loro utilizzo può contribuire a conferire un sapore e un aspetto diverso, aggiungendo valore all’uso di frutti autoctoni nella formulazione di nuovi prodotti.

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