Elaboração e composição química de pão de forma enriquecido com resíduos agroindustriais de frutas

• Autor(a) principal: Arimatéa, Carolina de Carvalho
• Data de Publicação: 2015
• Outros Autores: Pagani, Alessandra Almeida Castro, Carvalho, Manuella da Silva
• Tipo de documento: Artigo de conferência
• Idioma: por
• Título da fonte: Repositório Institucional da UFS
• Texto Completo: http://ri.ufs.br/jspui/handle/riufs/7798
• topic: Pão de forma; Resíduos agroindustriais; Compostos bioativos; Loaf bread; Agroindustry fruits residues; Bioactive compounds

Bread is a world consumed food, being part of the population diet bases. It’s a high energy value food and have nutritious constituents in significant quantity in individual nutrition, fulfilling the daily caloric need. Brazil is one of the biggest agroindustry residues producers, such as fruit pulp industries residues, which has been contributing for greater organic waste production, provoking serious environment issues. In this context, aimed up the viability study of using fruits residues as an enriching source of bioactive compounds in the production of loaf bread. The agroindustry fruits residues used are guava and mangaba. The products and the residues were physical and chemically characterized (ashes, humidity, pH, ºbrix, acidity, color, carotenoids and vitamin C). The physic-chemical analyses results shows that some characteristics from agroindustry fruits residues were incorporated by the product.