Farinha de casca de jabuticaba na formulação de produtos alimentícios: uma revisão bibliográfica

Abstract

Found in several regions of the country, jabuticaba, a typically Brazilian fruit, characterized by dark purple color, white pulp and rounded shape, has a great nutritional value for human health, rich in minerals, vitamins and fibers, especially the peel of the fruit, as an excellent source of natural pigments, which contains a large amount of antioxidants. With so many benefits and nutrients, food industries have been increasing interest in the fruit by producing a variety of food products such as yogurt, drinks, sweets and others. Usually the fruit pulp is used more, generating a large amount of waste, such as peels and seeds. Much of this waste can be reused in food industries, as an alternative to reuse this nutritious waste and reduce the environmental impact caused by its inappropriate disposal. This work aimed to carry out a bibliographical survey on the use of jabuticaba bark in obtaining flour and its application as an ingredient in different types of foods.