Avaliação das características físicas, físico-químicas e composição centesimal do fruto da Triphásia trifólia (Burm.f.) P. Wilson

Abstract

Some plants are not part of the dietary routine of the population and may be called Unconventional Food Plants - PANCs, Triphásia Trifolia (Burm.f.) P. Wilson, of Asian origin has been introduced in several countries mainly in the tropical and has no studies. centesimal composition, even having characteristics that indicate a potential in industrial production. The objective of this work was to analyze the physical, physicochemical and centesimal composition of Triphásia trifolia fruit. The fruits were collected November 2018 at the Federal University of Piauí - UFPI, Minister Petrônio Portela campus, in a mature stage, which could be observed by the red color of the bark. The physicochemical characteristics (water activity, pH, total soluble solids, total titratable acidity and ascorbic acid), centesimal composition (moisture, ash, protein, lipids and carbohydrates) of the Triphásia trifolia fruit peel, pulp and seed were analyzed. The pulp presented the highest moisture content among the parts with 74.42%, while the seed presented the highest protein (4.81%) and lipid (3.46%) contents; The ash content of Triphasia trifolia behaved similar to other fresh fruits: 1.79% peel, 0.55% pulp and 1.76% seed. Regarding the physicochemical analyzes, the water activity was higher for the pulp (0.85), while vitamin C was found in greater quantity in the seed 17.73 mg / 100g. The different parts of the fruit are slightly acidic with pH ranging from 5.43 to pulp and 5.65 to seed; In relation to total titratable acidity the pulp also presented the lowest acid contents (1.82 g / 100g), and the seed the highest contents (7.32 g / 100g). For the total soluble solids were found values of 30,22 ºBrix for peel and 34,70º Brix for pulp. The fruit of Triphasia trifolia (Burm.f.) Wilson, contains a high carbohydrate content, especially seeds. While the pulp and the peel presented a highlight for the amount of sugars.