Study on Guapeva (Pouteria gardneriana Radlk) shelf life and physical-chemical characterization of the fruit peel flour / Estudo de vida útil do fruto e caracterização físico-química de farinha de casca de Guapeva (Pouteria gardneriana Radlk)

• Autor(a) principal: Barbosa, Thaís Alves
• Data de Publicação: 2021
• Outros Autores: de Araújo, Isabela Rosa, Siqueira, Ana Paula Silva, Lobato, Fran Sérgio, Arruda, Edu Barbosa
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/23584
• topic: cerrado fruit; physical-chemical analysis; guapeva flour; phenolic compounds; Pouteria gardneriana.

The Brazilian Cerrado is considered one of the most representative biomes because of the great diversity of regional fruits with great agricultural potential and applications in fresh or processed products for consumption. One of the most typical fruits of such biome is guapeva (Pouteria gardneriana Radlk), a fruit with a sweet flavor that has applications in the medical field and in the production of fresh and industrialized foods. Despite these attractive characteristics, only a few studies involving this fruit can be found in the literature. Therefore, this work aims to evaluate the shelf life of this fresh fruitas well as the use of its residues to add value to the final product through the production of a flour. From the results obtained, it was possible to conclude that the production of guapeva peel flour is a viable alternative for the use of this residue due to its high nutritional value and high content of bioactive compounds that may be favorable to the development of new productsas well as human nutrition.