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Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
GUIMARAES, Marília Mendonça and SILVA, Maria Sebastiana. Nutritional value and chemical and physical chacacteristics of dried murici fruits (Byrsonima verbascifolia). Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.4, pp.817-821. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612008000400009.
Research on the nutritional value of the Cerrado (vast tropical savanna ecoregion of Brazil) fruits and their derivative products contribute to the use of regional products in human nourishment. This work aimed at evaluating the chemical, physical, and microbiological composition of murici in natura and murici dried fruits. The fruits were processed in three repetitions (MP1, MP2, MP3) using the osmotic dehydration followed by drying in a forced air circulation oven. The centesimal composition, water activity, pH, and soluble solids of murici dried and murici in natura were analyzed. The data were analyzed by the variation coefficient, the variance analysis, and the Tukey test (p < 0,05). The dehydrated fruits lost about 63 to 68% of water concentrating their macronutrients, their energy, and their soluble solids when compared to the murici in natura. Water activity varied from 0,78 to 0,85 characterizing the dried murici as a dry product with intermediate moisture. The pH remained below 4,5 for both dehydrated and in natura fruits. The dried murici fruit presented satisfactory consumption microbiological conditions. It can be concluded that the nutritional value of the dried murici fruit indicates a fiber-rich food, and its production can contribute to the value of regional food.
Keywords : dried murici; dehydration; chemical evaluation; nutritional value.