Utilização da farinha da casca de pitaia vermelha em pães: uma alternativa de reaproveitamento agroindustrial

• Autor(a) principal: Amorim, Mariana Girão Rabelo
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/61759
• topic: Hylocerus costaricensis; Cactácea; Panificação; Fibras; Coproduto

The consumption of red pitaia (H. costaricensis)in Brazil is a growing trend. The surplus of the harvests and the low consumption level of the product, which has high added value, cause high levels of waste, which can lead to environmental problems, especially with regard to the shells that are discarded during their processing. Thus, the objective of this research was to elaborate and characterize the physical-chemical properties of pitaia bark flour and breads formulated with it, aiming at the full use of the fruit, where it emerges as an alternative for the use of agroindustrial co-product. The methodology included in the development of three formulations of breads, added with pitaya peel flour (FCP) was added in different proportions: 5%, 10% and 20%, and were submitted to physicochemical analyses of pH, acidity, protein, fat, fibers and moisture. Then, the breads were evaluated in relation to their physical parameters of quality: such as: weight analysis, volume, and specific volume analysis. It was also verified, through Google Forms: the acceptance, the intention to purchase the product and the suggestion of application of FCP, in other products, through a form. The research had the participation of 206 residents of the city of Fortaleza, Ceara. The breads, with the exception of 5% FCP, met the current legal parameters. Breads with 10% and 20% had their volume intrinsically affected by the gradual addition of CFP. CFP was a potential source of fibers (24.4 g/100g). CFP presents itself as an interesting alternative to improve the nutritional quality of food products. Through the form, it can be inferred that the incorporation of FCP in bakery products has good prospects. However, the breads with the co-product should be prepared in concentrations below 5%, aiming at better acceptance of the product, followed by a future sensory analysis.