Potencial de utilização de resíduo de ciriguela na elaboração de pão de forma

• Autor(a) principal: SILVA, Hélen Maria Lima da
• Data de Publicação: 2016
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
• Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/7366
• topic: Resíduo agroindustrial; Ciriguela; Processamento de alimento; Pão; CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS

Brazil is the third largest producer of fruits, standing as one of the leading producers and exporters due, above all, the variety available. One of these fruits is the red mombin fruit, which by its pleasant aroma and taste is very appreciated in the Brazilian Northeast, contributing to an increase in consumption of the fruit raw or processed into various products. However, the fruit processing generates large amounts of so-called agro-industrial waste. Several authors have reported the use of such waste to enrich foods that contribute to changes in nutritional, technological and rheological properties of finished products. The breads are an important vehicle for implementing the waste, due to broad consumer acceptance. The objective of this study was to determine the chemical composition, physico-chemical and technological properties and the cytotoxic effect of flour obtained from waste (bark) of red mombin fruit pulp processing, and to evaluate its application as an ingredient in the preparation of bread through sensory analysis. The results of the chemical composition of red mombin fruit residue flour (RMFRF) show a high content of carbohydrates, dietary fiber and ash. Regarding the technological properties, the RMFRF has significant water and oil retention capacity and swelling when compared to other studies. Furthermore, determination of the toxic activity testified low toxicity in the concentrations of CRF 2000 mg kg-1 and 50 μg mL-1, respectively, for the in vivo and in vitro tests. Application of RMFRF in bread as a substitute for wheat flour from 10% resulted in alterations in quality of bread in terms of volume and specific volume, giving greater stiffness and less elasticity and cohesion of its core. However, the results obtained in the sensorial analysis showed high levels of acceptance for RMFRF up to 10%. Thus, this by-product can partly replace wheat flour in bread by up to 10%, increasing its nutritional value, in terms of fiber and mineral content and promote the reuse of this waste and contributing to the reduction of environmental pollution.