Produção de coproduto de araçá (psidium cattleianum): características da farinha e sua aplicação como novo ingrediente na indústria de panificação

Abstract

With the significant growth of coproducts generated by the fruit processing industries, the use of shells and seeds demand solutions to add commercial value, reduce waste and have a sustainable production. The araçá (Psidium cattleyanum) is a round fruit of white, yellowish or reddish (depending on the species), mucilaginous, aromatic pulp that is used in the production of juices, ice cream, jellies, sweets and liquors, generating residues that do not currently are used as a co-product. Due to the high bread consumption and the current search for healthier products, together with the importance of the residues generated by the fruit processing, this work has the objective of evaluating the effects of the incorporation of co-product obtained from the pulp of the araçá in French type bread. Araçá flour had a moisture content of 5.69 g / 100 g, absence of gluten, a significant content of starch (12.18 g / 100 g), and demonstrated a high content of dietary fiber (60.27 g /100 g). Regarding the technological properties the flour was considered cohesive, with moderate fluidity and porosity of 37.95%. The breads obtained with 4% and 2% of araçá flour were the ones that presented color and texture characteristics closer to the traditional French breads. Therefore, the flour obtained as a coproduct of the araçá pulp can be used for the production of French bread of araçá and arises as an alternative to add value to the residues obtained from the fruit processing, and a possible increase in the nutritive value of French type bread. However, it is recommended to prove the nutritional benefits of araçá flour in foods and to follow up on the shelf life of the breads.