Chemical composition of canned heart of Cordyline spectabilis and the flour obtained from post-processing residue

Authors

  • Cristiane Vieira Helm Embrapa Florestas
  • Walter Steenbock Instituto Chico Mendes de Conservação da Biodiversidade, Floresta Nacional do Açungui
  • Maria Cristina Medeiros Mazza Embrapa Florestas
  • Carlos Alberto da Silva Mazza Embrapa Florestas

DOI:

https://doi.org/10.4336/2011.pfb.31.67.265

Keywords:

Uvarana, Home-made canned food, Nutritional evaluation

Abstract

The need for new products requires the use of local raw material, which is either processed rudimentarily, such as the heart of Cordyline spectabilis Kunth & Bouché, or sometimes not processed at all. The aim of this work was to store the heart of Cordyline spectabilis from the municipality of Campo Largo, state of Parana, Brazil, as canned food and evaluate the nutritional value. The residue obtained from this process was used to make flour. The nutritional composition of both products was determinade. Their chemical compositions, pH levels and acidity were also checked for quality and conservation. The canned uvarana heart featured high protein levels (4.68 g 100 g-1) and the flour presented high levels of fibre (69.11 g 100g-1). Both products presented low calorie levels (58.39 and 59.72 kcal 100 g-1, respectively), which suggests an interesting source of vitamin for food industry.

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Published

2011-07-07

How to Cite

HELM, Cristiane Vieira; STEENBOCK, Walter; MAZZA, Maria Cristina Medeiros; MAZZA, Carlos Alberto da Silva. Chemical composition of canned heart of Cordyline spectabilis and the flour obtained from post-processing residue. Pesquisa Florestal Brasileira, [S. l.], v. 31, n. 67, p. 265, 2011. DOI: 10.4336/2011.pfb.31.67.265. Disponível em: https://pfb.sede.embrapa.br/pfb/article/view/76. Acesso em: 9 mar. 2026.

Issue

Vol. 31 No. 67 (2011): jul./set.

Section

Scientific Notes

License

Copyright (c) 2011 Cristiane Vieira Helm, Walter Steenbock, Maria Cristina Medeiros Mazza, Carlos Alberto da Silva Mazza

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