Morphological and biochemical descriptors for Bactris gasipaes

2015

List of descriptors prepared following the methodology described in Galluzzi et al. (2015) PLoS ONE

Publisher
Not specified
Version
2015
Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
g

It was determined by photograph

Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
mm

It was determined by photograph

Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
mm

Dry matter was obtained by placing cooked samples of ground fruit in an oven at 40 °C for 48 hours

Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
g

Dry matter was obtained by placing fresh samples of ground fruit in an oven at 40 °C for 48 hours

Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
g

Crude fiber content was determined by combustion of the dry matter residue of raw flour samples after digestion with acids and base reagents

Original language
Spanish
Classification
Characterization
Data type
Numeric

Crude fiber content was determined by combustion of the dry matter residue of cooked flour samples after digestion with acids and base reagents

Original language
Spanish
Classification
Characterization
Data type
Numeric

The firmness reduction factor shows the behavior of pejibaye against cooking (Tcrudo/Tcocido)

Original language
Spanish
Classification
Characterization
Data type
Numeric

It was measured by incinerating the flour obtained from the fruits in an oven at 550 ºC for 3 hours

Original language
Spanish
Classification
Characterization
Data type
Numeric

Nitrogen content was quantified in a colorimeter (660 nm wavelength) after digesting the fruit meal with sulfuric acid, selenium and salicylic acid

Original language
Spanish
Classification
Characterization
Data type
Numeric

The oil content was determined by extraction of the meal with hexane

Original language
Spanish
Classification
Characterization
Data type
Numeric

To identify and quantify carotenoids, HPLC analyses were carried out on raw and cooked fruit pulp

Original language
Spanish
Classification
Characterization
Data type
Numeric
Original language
Spanish
Classification
Characterization
Data type
Numeric

It was determined by progressively heating a 10% starch water suspension

Original language
Spanish
Classification
Characterization
Data type
Numeric

Temperature at which the starch in suspension gels

Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
°C

Time after which the starch in suspension gels

Original language
Spanish
Classification
Characterization
Data type
Numeric
Unit of measure
min

The functional properties of starch were determined using a Rapid Visco Analyzer (RVA) on a 10% starch suspension

Original language
Spanish
Classification
Characterization
Data type
Numeric

Starch was isolated from the flour and analyzed by RVA (Rapid Visco Analyzer)

Original language
Spanish
Classification
Characterization
Data type
Numeric

Nitrogen content was quantified in a colorimeter (660 nm wavelength) after digesting the fruit meal with sulfuric acid, selenium and salicylic acid

Original language
Spanish
Classification
Characterization
Data type
Numeric