English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Atrelado ao valor nutricional vem sendo atribuida a berinjela algumas propriedades funcionais, como a capacidade de diminuir o colesterol plasmatico e o efeito hipoglicemico. Por suas caracteristicas nutricionais, a farinha de berinjela se destaca como um importante ingrediente alimentar, visto que apresenta, em relacao a farinha de trigo, maior teor de proteinas, cinzas e fibra alimentar. Dados sobre os efeitos beneficos da berinjela evidenciam a importância do conhecimento detalhado de sua composicao quimica para especificacoes nutricionais, adequacao de dietas e para a ciencia de alimentos. Em vista do manejo diferenciado, o cultivo sustentavel demanda cultivares bem adaptadas e que proporcionem o melhor rendimento e elevado padrao de qualidade, o que pode interferir na composicao dos frutos e, por conseguinte na farinha elaborada a partir destes. Dessa maneira, objetivou-se avaliar as caracteristicas fisico-quimicas das farinhas de berinjela de diferentes genotipos sob o sistema de cultivo orgânico. Os resultados demonstraram que o genotipo comprida foi o que proporcionou a obtencao de uma farinha com maior potencial nutritivo, destacando-se nos conteudos de proteinas, lipideos e cinzas, frente aos demais materiais analisados. Physicalchemical quality of the flour of eggplants genotypes ( Solanum melongena L.) submitted to an organic cultivation Abstract : Besides its nutritional value, it has been atributed to  eggplant some functional properties, just like the capacity to diminish  plasmatic cholestherol and its hypoglycemic effects, the eggplant outstands, for its nutritional characteristics, as an important ingredient , said that it shows in relation to wheat flour (ordinary baking flour) a bigger fiber and protein rate. Datum about the benefits of the eggplant raise the relevance on the detailed knowledge of its chemical composition to  nutritional especifications. From adequating diets to food industialization sciences, and to the care and attention of the particular handling, the sustainable cultivation demands. Well-adapted practices which brings the best results and high quality levels which can interfere on the composition of the fruit, therefore in the flour made of these ones. This way, the objective was to evaluate the physicalchemichal charactheristics of the flours made of different eggplant genotypes under the organic cultivation system. The results showed that the long genotype "comprido " is the one of which is made the flour, which contains the best potential of nutrition, outstanding the contents of protein, lipids and ashes before the other observed materials.

Qualidade físico-química de farinhas de genótipos de berinjela (Solanum melongena L.) submetidas ao cultivo orgânico