Chemical composition of fruit, concentrated extract and flour from "Japanese grape"/Composicao centesimal do fruto, extrato concentrado e da farinha da uva-do-japao

Hovenia dulcis, whose popular name is Japanese grape, belongs to the family Rhamnaceae, native of China, Japan and Korea, is widely distributed in southern Brazil. Rich in sugar and with good acceptance for human consumption it can be consumed fresh or processed. There are no literature reports of its use in food products. The aim of this study was to determine the chemical composition of the Japanese grape fruit, concentrated extract and flour. The contents for moisture (54.08, 52.44 e 19.08g 100[g.sup.-1]), ash (2.16, 4.09 e 4.48g 100[g.sup.-1]), protein (3.74, 2.77 e 5.73g 100[g.sup.-1]), ethereal extract (1.42, 0.37 e 1.82g 100[g.sup.-1]), dietary fiber (12.56, 3.33 and 25.62g 100[g.sup.-1]) and total sugars (19.46, 37.34 and 42.53g 100[g.sup.-1]) were obtained for the fruit, concentrated extract and flour, respectively. Quantification by liquid chromatography confirmed that the content of reducing sugars (fructose, 6.15g 100[g.sup.-1] and glucose, 6.57g 100[g.sup.-1]) is higher than the non-reducing sugars content in fruit (sucrose, 3.56g 100[g.sup.-1]). Calories resulted in values of 105.56, 165.14 and 216.09kcal 100[g.sup.-1] for fruit, concentrated extract and flour, respectively. The flour is rich in sugars and has a high content of dietary fiber being able to be used as an alternative ingredient in bakery products. Sensory analysis of the concentrated extract revealed an acceptability rate of 82% among the judges, showing good potential for jams' production. Key words: sugars, liquid chromatography, quality, dietary fiber. A Hovenia dulcis, mais conhecida como uva-dojapao, pertence a familia Rhamnaceae, e natural da China, Japao e Coreia, sendo largamente difundida no sul do Brasil. Rica em acucares e bem aceita para consumo humano, pode ser consumida in natura ou processada. Nao ha na literatura relatos de seu aproveitamento em produtos alimenticios. O presente trabalho teve por objetivo determinar a composicao centesimal do fruto, do extrato concentrado e da farinha. Foram obtidos teores em torno de 54,08, 52,44 e 19,08g 100[g.sup.-1] para umidade; 2,16, 4,09 e 4,48g 100[g.sup.-1] para cinzas; 3,74, 2,77 e 5,73g 100[g.sup.-1] para proteina bruta; 1,42, 0,37 e 1,82g 100[g.sup.-1] para extrato etereo; 12,56, 3,33 e 25,62g 100[g.sup.-l] para fibra alimentar; 19,46, 37,34 e 42,53g 100[g.sup.-1] para acucares totais, alem do valor calorico de 105,56, 165,14 e 216,09kcal 100[g.sup.-1], respectivamente, em fruto, extrato concentrado e farinha. A quant