Centesimal Composition of Brazil Nut Freezing: Water and Lipid Content
- Author Hanna Lemos
- Co-Author Luiz Diógenes, Juliana Costa, Ariane Kluczkovski, Augusto Kluczkovski-Junior
- DOI http://wwj
- Country : Brazil
- Subject : Pharmaceutical
Keywords : Brazil nut, freezing, centesimal composition
Abstract
The Brazil nut tree - (Bertholletia excelsa) - is a tropical species distributed in the Amazon region with great socioeconomic value. Its seeds consists of large amounts of lipids, which makes them more susceptible to degradation, affecting their appearance, color and flavor. This is due to rancidity - a process of alteration in vegetable oils that can cause oxidation in the product due to storage and temperature conditions, since the stability of products with fatty acids is associated with environmental conditions such as light and temperature. Therefore, it is necessary to enable a technique capable of reducing disadvantages of common drying processes and increasing product preservation. The methodology used in the present work was the freezing of fresh samples packed in polyethylene plastic and stored at a temperature of -20 ºC, being later analyzed. Statistical tests were also carried out in order to verify the existence of a significant difference in different storage tests.
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