Composição proximal e cinética de secagem de pinhões doces e pinhões típicos de Araucaria angustifolia

Gil, Bruna Valéria; Moura, Amanda Pacheco Cardoso; Sachet, Marcos Robson; Ribas, Maria Fernanda; Pertille, Rafael Henrique; Rohr, Angela; Pereira, Edimir Andrade; Danner, Moeses Andrigo

doi:10.1590/0103-8478cr20200399

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FOOD TECHNOLOGY • Cienc. Rural 51 (4) • 2021 • https://doi.org/10.1590/0103-8478cr20200399 linkcopiar

Composição proximal e cinética de secagem de pinhões doces e pinhões típicos de Araucaria angustifolia

Autoria SCIMAGO INSTITUTIONS RANKINGS

O objetivo deste trabalho foi determinar a composição centesimal e a cinética de secagem de pinhões doces em comparação com pinhões típicos de Araucaria angustifolia. Este estudo baseia-se na composição centesimal, cor e duração da secagem dos pinhões de ambos os tipos e na influência da temperatura e da geometria de corte no processo de desidratação. Os pinhões doces apresentaram menor valor calorífico e conteúdo de carboidratos. Por outro lado, apresentaram maior teor de lipídios, fibras alimentares, proteínas e cinzas quando comparados aos pinhões típicos. A cor dos pinhões doces é rosa claro, enquanto o pinhão típico é branco amarelado. Os pinhões doces também são mais macios. A cinética de secagem das sementes se enquadra bem nos modelos logístico e de Thompson. Para acelerar as taxas de secagem, recomendamos fatiar os pinhões em seções finas e secá-los a temperaturas de 60 °C para pinhões típicos e 70 °C para pinhões doces.

Palavras-chave:
pinheiro brasileiro; composição centesimal; farinha sem glúten; secagem de alimentos

Autoria

person Bruna Valéria Gil

schoolUniversidade Tecnológica Federal do Paraná, Campus Pato Branco, Via do Conhecimento, 85503-390, Pato Branco, PR, Brasil. Universidade Tecnológica Federal do ParanáBrazilPato Branco, PR, BrazilUniversidade Tecnológica Federal do Paraná, Campus Pato Branco, Via do Conhecimento, 85503-390, Pato Branco, PR, Brasil.

0000-0002-2912-4758

person Amanda Pacheco Cardoso Moura

0000-0003-1757-9728

person Marcos Robson Sachet

schoolUniversidade Federal de Roraima, Campus Murupu, Boa Vista, RR, Brasil.Universidade Federal de RoraimaBrazilBoa Vista, RR, BrazilUniversidade Federal de Roraima, Campus Murupu, Boa Vista, RR, Brasil.

0000-0002-0395-2475

person Maria Fernanda Ribas

0000-0001-6816-3891

person Rafael Henrique Pertille

0000-0002-4888-2001

person Angela Rohr

0000-0001-5221-2839

person Edimir Andrade Pereira

0000-0002-9793-5552

person Moeses Andrigo Danner *

0000-0002-1159-6546

E-mail:
moesesdanner@utfpr.edu.br.
*Corresponding author.

DECLARATION OF CONFLICT OF INTERESTS

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

groupsAUTHORS’ CONTRIBUTIONS

BVG, APCM, MRS and MFR performed the experiments and carried out the lab analyses. MRS and RHP performed statistical analyses of experimental data. EAP and MAD conceived and designed experiments and supervised and coordinated the lab analyses. AR, EAP and MAD prepared the draft of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Universidade Tecnológica Federal do Paraná, Campus Pato Branco, Via do Conhecimento, 85503-390, Pato Branco, PR, Brasil. Universidade Tecnológica Federal do ParanáBrazilPato Branco, PR, BrazilUniversidade Tecnológica Federal do Paraná, Campus Pato Branco, Via do Conhecimento, 85503-390, Pato Branco, PR, Brasil.

Universidade Federal de Roraima, Campus Murupu, Boa Vista, RR, Brasil.Universidade Federal de RoraimaBrazilBoa Vista, RR, BrazilUniversidade Federal de Roraima, Campus Murupu, Boa Vista, RR, Brasil.

Figuras | Tabelas

Figuras (2)
Tabelas (4)

Thumbnail

Figure 1 - Drying kinetics (moisture versus time ratio), with data adjusted by the Logarithmic equation, in typical and sweet pine nuts with three cutting geometries and submitted to three drying temperatures. Sample type1 and 2: Typical and sweet pine nuts cut into slices of ~ 4.0 mm thickness, respectively; 3 and 4: Typical and sweet pinion cut into a slice of the central part of the pinion, ~ 8.0 mm thickness, respectively; 5 and 6: Typical and sweet pine nuts cut into two longitudinal slices ~ 12.0 mm thickness, respectively.

Thumbnail

Figure 2 Relative drying rate with data adjusted by the Logarithmic equation in typical and sweet pine nuts with three cutting geometries and submitted to three drying temperatures. Sample type - 1 and 2: Typical and sweet pine nuts cut into slices of ~ 4.0 mm thickness, respectively; 3 and 4: Typical and sweet pinion cut into a slice of the central part of the pinion, ~ 8.0 mm thickness, respectively; 5 and 6: Typical and sweet pine nuts cut into two longitudinal slices ~ 12.0 mm thickness, respectively.

Thumbnail

Table 1 Proximate composition of sweet and typical pine nuts in natura and pine nut flour.

Thumbnail

Table 2 Coloring parameters of luminosity (L^*), chroma (C^*) and hue angle (h) of sweet and typical pine nuts.

Thumbnail

Table 3 Hardness (Newton) detected in different positions of sweet and typical pine nuts.

Thumbnail

Table 4 Adjusted coefficient of determination (R2aj) of equation, corrected Akaike Information Criterion (AICc) and chi-square test value (χ2), for the four mathematical models analyzed during the pine nuts drying at 50C °, 60 °C and 70 °C.

imageFigure 1 - Drying kinetics (moisture versus time ratio), with data adjusted by the Logarithmic equation, in typical and sweet pine nuts with three cutting geometries and submitted to three drying temperatures. Sample type1 and 2: Typical and sweet pine nuts cut into slices of ~ 4.0 mm thickness, respectively; 3 and 4: Typical and sweet pinion cut into a slice of the central part of the pinion, ~ 8.0 mm thickness, respectively; 5 and 6: Typical and sweet pine nuts cut into two longitudinal slices ~ 12.0 mm thickness, respectively. open_in_new

imageFigure 2 Relative drying rate with data adjusted by the Logarithmic equation in typical and sweet pine nuts with three cutting geometries and submitted to three drying temperatures. Sample type - 1 and 2: Typical and sweet pine nuts cut into slices of ~ 4.0 mm thickness, respectively; 3 and 4: Typical and sweet pinion cut into a slice of the central part of the pinion, ~ 8.0 mm thickness, respectively; 5 and 6: Typical and sweet pine nuts cut into two longitudinal slices ~ 12.0 mm thickness, respectively. open_in_new

table_chartTable 1 Proximate composition of sweet and typical pine nuts in natura and pine nut flour.

Component (g 100 g^-1)	--------------Sweet pine nut------------		-----------Typical pine nut------------		Diference (%)
------------------------------------------------------------------------Pine nut in natura------------------------------------------------------------------------
	Wet base	Dry base	Wet base	Dry base
Moisture	62.51 (0.43) ^z	-	45.49 (1.64)	-	37.4^**
Ash	1.68 (0.03)	4.48	1.57 (0.04)	2.88	7.5^ns
Lipids	2.47 (0.01)	6.58	0.98 (0.06)	1.79	153.3^**
Proteins	3.86 (0.08)	10.30	4.22 (0.28)	7.74	-8.5^ns
DF	3.23 (0.06)	8.61	1.88 (0.16)	3.34	71.3^**
TC	29.48 (0.39)	78.63	47.75 (1.45)	87.59	-38.3^**
AC	26.25 (0.34)	70.02	45.87 (1.32)	84.15	-42.8^**
-----------------------------------------------------------------------Pine nut flour------------------------------------------------------------------------------
Moisture	11.94 (0.31)	-	9.34 (0.14)	-	27.8^**
Ash	3.95 (0.04)	4.49	2.61 (0.04)	2.88	51.8^**
Lipids	5.81 (0.09)	6.60	1.62 (0.05)	1.79	258.0^**
Proteins	9.07 (0.22)	10.30	7.02 (0.44)	7.79	29.2^**
DF	7.58 (0.04)	8.61	3.13 (0.19)	3.46	142.1^**
TC	69.23 (0.18)	79.61	79.41 (0.41)	87.65	-12.8^**
AC	61.65 (0.17)	70.01	76.28 (0.50)	84.19	-19.2^**

^zAverage (standard deviation) (n = 3). ^ns non-significant and ^** significant difference by t-test (P≤0.01), comparing sweet and typical (not sweet) araucaria nuts. DF: dietary fiber; TC: total carbohydrates; AC: available carbohydrates.

table_chartTable 2 Coloring parameters of luminosity (L^), chroma (C^) and hue angle (h) of sweet and typical pine nuts.

Pine nut	L^*	C^*	h
Sweet	80.0 b	24.0 a	73.5 b
Typical	84.6 a	15.4 b	86.4 a
CV (%)	5.2	16.2	5.4

Means followed by distinct letters differ from each other by the Tukey test (P≤0.05).

table_chartTable 3 Hardness (Newton) detected in different positions of sweet and typical pine nuts.

Position of seed	Typical pine nut	Sweet pine nut
Apex	13.8 aC	10.0 bA
Center	21.9 aB	10.1 bA
Base	24.2 aA	10.0 bA
CV (%)	-----------------------------------------------------15.5-------------------------------------------------------

Means followed by distinct letters, uppercase in the column and lowercase in the row, differ from each other by the Tukey test (P≤0.05).

table_chartTable 4 Adjusted coefficient of determination (R2aj) of equation, corrected Akaike Information Criterion (AICc) and chi-square test value (χ2), for the four mathematical models analyzed during the pine nuts drying at 50C °, 60 °C and 70 °C.

	Sample type	----------------50 °C---------------			-----------------60 °C------------------			------------------70 °C------------------
		R² _aj	AIC_c	χ²	R² _aj	AIC_c	χ²	R² _aj	AIC_c	χ²
Logarithmic	1	0.9947	-139.17	0.00518	0.99634	-158.27	0.00196	0.98170	-190.98	0.00076
	2	0.9989	-185.99	0.01015	0.99827	-181.53	0.00262	0.99852	-311.81	0.00201
	3	0.9918	-126.21	0.00099	0.99743	-169.24	0.00039	0.98989	-219.48	0.00398
	4	0.9972	-158.67	0.00614	0.99712	-165.69	0.00581	0.99849	-310.72	0.00183
	5	0.9912	-124.13	0.00058	0.99601	-155.64	0.00031	0.98221	-192.33	0.00769
	6	0.9965	-151.50	0.00031	0.99664	-160.98	0.00027	0.98686	-206.88	0.00071
Newton	1	0.9881	-117.28	0.00514	0.99182	-135.58	0.00204	0.95043	-145.28	0.00221
	2	0.9982	-174.52	0.00977	0.99754	-172.88	0.00257	0.99572	-262.89	0.00252
	3	0.9829	-106.45	0.00095	0.99652	-162.10	0.00050	0.97385	-175.98	0.00547
	4	0.9944	-140.09	0.00610	0.99635	-160.62	0.00544	0.99600	-266.12	0.00236
	5	0.9825	-105.90	0.00059	0.99192	-135.96	0.00046	0.95563	-150.60	0.00948
	6	0.9941	-138.35	0.00053	0.99447	-147.72	0.00045	0.95892	-154.30	0.00221
Thompson	1	0.9971	-158.59	0.00511	0.99808	-179.48	0.00191	0.99424	-247.52	0.00017
	2	0.9946	-140.02	0.00934	0.99073	-130.65	0.00233	0.99406	-246.03	0.00098
	3	0.9935	-134.64	0.00130	0.99389	-143.57	0.00039	0.99790	-296.00	0.00326
	4	0.9956	-146.18	0.00595	0.98541	-116.58	0.00504	0.99507	-254.97	0.00095
	5	0.9880	-116.06	0.00088	0.99712	-166.93	0.00034	0.99334	-240.54	0.00684
	6	0.9921	-128.76	0.00070	0.99619	-158.19	0.00031	0.99735	-284.69	0.00014
Wang e Singh	1	0.8830	-47.77	0.00785	0.82264	-39.07	0.01072	0.51201	-34.48	0.02600
	2	0.8872	-48.86	0.01281	0.84615	-43.48	0.01184	0.54211	-37.54	0.02684
	3	0.9119	-56.28	0.00473	0.88580	-52.72	0.00978	0.70547	-58.72	0.02780
	4	0.8972	-51.65	0.00922	0.81226	-37.31	0.01458	0.64965	-50.38	0.02603
	5	0.9328	-64.41	0.00462	0.87459	-49.82	0.00971	0.72334	-61.72	0.03107
	6	0.9494	-72.91	0.00450	0.88166	-51.62	0.00969	0.51667	-34.94	0.02599

Sample type - 1 and 2: Typical and sweet pine nuts cut into slices of ~ 4.0 mm thickness, respectively; 3 and 4: Typical and sweet pinion cut into a slice of the central part of the pinion, ~ 8.0 mm thickness, respectively; 5 and 6: Typical and sweet pine nuts cut into two longitudinal slices ~ 12.0 mm thickness, respectively.

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