Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of <i>Araucaria angustifolia</i>

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 copy

Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of Araucaria angustifolia

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

The objective of this research was to determine the proximate composition and kinetics drying of sweet pine nuts compared to typical pine nuts of Araucaria angustifolia. This study is based on the proximate components, color, and duration of pine nuts drying of both types, and the influence of temperature and cutting geometry on the dehydration process. Sweet pine nuts had lower calorific value and carbohydrate content, but higher lipid, dietary fiber, protein, and ash contents when compared to typical pine nuts. Color of sweet pine nuts is light pink whereas the typical pine nut is yellowish-white. Sweet pine nuts were also softer. Drying kinetics of the seeds fit well into the logistic and Thompson models. To accelerate drying rates, we recommend slicing pine nuts into thin cross-sections and drying them at temperatures of 60 °C for typical pine nuts and 70 °C for sweet pine nuts.

Key words:
brazilian pine; centesimal composition; gluten free flour; food drying

Authorship

Bruna Valéria Gil

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.

https://orcid.org/0000-0002-2912-4758

Amanda Pacheco Cardoso Moura

https://orcid.org/0000-0003-1757-9728

Marcos Robson Sachet

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.

https://orcid.org/0000-0002-0395-2475

Maria Fernanda Ribas

https://orcid.org/0000-0001-6816-3891

Rafael Henrique Pertille

https://orcid.org/0000-0002-4888-2001

Angela Rohr

https://orcid.org/0000-0001-5221-2839

Edimir Andrade Pereira

https://orcid.org/0000-0002-9793-5552

Moeses Andrigo Danner ^*E-mail: moesesdanner@utfpr.edu.br. *Corresponding author.

https://orcid.org/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.

AUTHORS’ 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 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.

Figures | Tables

Figures (2)
Tables (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.

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.

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.

Table 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 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 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 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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E-mail: cienciarural@mail.ufsm.br

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Proximate composition and kinectics drying of sweet pine nuts compared to typical nuts of <i>Araucaria angustifolia</i>

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[1] E-mail: moesesdanner@utfpr.edu.br. ^*Corresponding author.