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19399121
Tucumã
Description
Representação esquemática simplificada dos componentes mais importantes da fruta tucumã
No tags specified
tecnologia em aliementos
tecnologia de frutas e hortaliças
Mind Map by
Prsni Nascimento
, updated more than 1 year ago
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Created by
Prsni Nascimento
over 4 years ago
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Resource summary
Tucumã
Caracterização física do fruto
Peso do Fruto ( 22 g)
Comprimento (38 mm)
Diâmetro (31 mm)
Mesocarpo ( 25%)
Epicarpo (29%)
Endocarpo (45%)
Composição físico-química
Umidade (10,22%)
Cinzas (3,58 g.100g)
Proteínas (5,18 g.100g)
Lipídeos (18,28 g.100g)
Carboidratos (31,46 g.100g)
Calorias (311,15Kcal)
pH (4,90)
Sólidos solúveis (7,75ºBrix)
Acidez titulável (0,34 ml NaOH/100g)
Fibra bruta (10,93%)
Ácidos graxos
Cáprico (0,8%)
Palmítico (22,90%)
Esteárico (2,95%)
n-Nonadecílico (2,63%)
Saturados (29,28%)
Oléico (67,62%)
Monoinsaturados (67,62%)
Linoléico (1,15%)
Poliinsaturados (1,15%)
Rico em:
b-caroteno
vitaminas lipossolúveis ( Retinol)
Ômega-3
Minerais ( Potássio e Magnésio)
Media attachments
Tucumã (binary/octet-stream)
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