ABSTRACT
O pequi é consumido tradicionalmente cozido, podendo sofrer influência desse processo. Objetivou-se, neste trabalho, avaliar o efeito de diferentes tempos de cozimento sobre a qualidade do pequi. Os frutos oriundos do Norte de Minas Gerais foram selecionados, lavados, sanificados, descascados e submetidos a diferentes tempos de cozimento (0, 5, 10, 15, 20, 25, 30, 35 e 40 minutos). As análises foram realizadas no mesocarpo interno e na água de cozimento. Com o aumento do tempo de cozimento, observou-se, no fruto, diminuição da cor, firmeza e sólidos solúveis e dos minerais potássio, sódio, zinco e ferro, sendo esses minerais detectados na água. O cobre aumentou no mesocarpo interno e reduziu na água. Fósforo, cálcio, magnésio, manganês e enxofre não foram influenciados pelo tempo de cozimento. Vitamina C, carotenóides totais e β-caroteno diminuíram proporcionalmente ao tempo de cozimento e desses, apenas a vitamina C foi encontrada na água de cozimento. Conclui-se que, mesmo com 40 minutos de cozimento, o pequi continua sendo importante fonte de nutrientes.
Caryocar brasiliense Camb. fruits is traditionally consumed cooked; and may suffer influences from this process. Thus, the objective of this work was to evaluate the effect of different times of cooking on the quality of this fruit. The fruits from North of Minas Gerais (Brazil) were selected, washed, sanitized, peeled and submitted to different times of cooking (0, 5, 10, 15, 20, 25, 30, 35 and 40 minutes). The analyses were carried out at the internal mesocarp and in the cooking water. With the increase of cooking time, decrease of color, firmness and the minerals potassium, sodium, zinc and iron decreased in the fruit and were detected in the water. The copper increased in internal mesocarp and reduced in the water. Potassium, sodium, zinc and iron decreased in the fruit with increased time of cooking and were detected in the water. Copper increased in the internal mesocarp and decreased in water. Phosphorus, calcium, magnesium, manganese and sulfur were not influenced by cooking time. Vitamin C, total carotenoids and beta-carotene decreased to the time of cooking and of these, only vitamin C was found in the cooking water. It was concluded that even with 40 minutes of cooking these fruits continues as an important source of nutrients.