Comparison of powdered and fresh jambu (Acmella oleracea)
| Autor: | L.F. Damasceno, F.P. Gomes, E.P. Sousa, O. Resende |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Water activity Food technology Titratable acid Vegetable powder Processing Food science 03 medical and health sciences 0302 clinical medicine Relative humidity lcsh:Social sciences (General) lcsh:Science (General) Water content Chemical composition Drying Multidisciplinary biology business.industry Chemistry Food analysis Contrast biology.organism_classification 030104 developmental biology Physical chemistry Acmella oleracea lcsh:H1-99 Composition (visual arts) business 030217 neurology & neurosurgery lcsh:Q1-390 Research Article |
| Zdroj: | Heliyon Heliyon, Vol 6, Iss 11, Pp e05349-(2020) |
| ISSN: | 2405-8440 |
| Popis: | Jambu, Acmella oleracea (L.), is a low-growing herb plant, with cylindrical, fleshy, decumbent and branched stem varying from 20 to 30 cm in height. It is an abundantly cultivated and consumed vegetable in the northern region of Brazil and usually consumed in preparations of typical foods of the Amazon region. So, this work aimed to compare the chemical composition and physical chemistry of powdered and jambu leaf mass. Acmella oleracea plants were selected, sanitized and their leaves were crushed (without adding water). The mass was dried in an oven with forced air circulation under different conditions of temperature (60, 70 and 80 °C) and relative humidity (13.09, 8.14 and 5.45%, respectively), in two layer thicknesses (0.5 and 1.0 cm). The physical, chemical, physicochemical parameters moisture content, water activity, ash, protein, lipids, pH, total titratable acidity and color were analyzed in powdered and fresh leaves. Contrast test was used to evaluate the interaction between the layer thicknesses at 5% level of significance. Considering the contrasts, the parameters total soluble solids, ash, protein and lipids do not differ from those in the fresh sample, demonstrating that these parameters are not modified or degraded with the drying conditions. The pH and color parameters differed from those of the fresh material, due to degradation, which can be linked to the rise in temperature sensitivity. The moisture content and water activity also differed and were reduced, contributing to conservation of the material. Contrast analysis made it possible to conclude that the physicochemical composition did not undergo modifications through the use of drying. In addition, a powdered material with reduced water activity was obtained. Food science; Food analysis; Food technology; Vegetable powder; Physical chemistry; Contrast; Acmella oleracea; Drying; Processing |
| Databáze: | OpenAIRE |
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