PRODUÇÃO DE PETISCOS PARA CACHORRO COM FARINHA DE RESÍDUO INDUSTRIAL DE PROCESSAMENTO DE ACEROLA

Abstract

The increase in the number of domestic animals, especially dogs, boosted the economic area, especially in the area of food and health. This factor brought the focus to the quality of life of dogs, as the excess of snacks, which are used as a treat, and are not complete foods, has been causing overweight in dogs. A fiber-rich snack generates satiety in dogs without contributing to weight gain. In this context, this work aims to produce a snack rich in fiber and low in calories, using the flour from the acerola residue. Acerola residue flour was obtained and physical-chemical analyzes of pH, water absorption index, hygroscopicity, water activity, and humidity were performed. The production of snacks was carried out with a percentage of 27% of residue flour and 21% of wheat flour, making comparisons with a commercial snack, through texture and physical-chemical analysis: ash, pH, humidity, water activity, acidity, lipids, proteins, total sugars and crude fiber. The flour from the acerola residue had low water activity, within the parameters for microbiological inhibition, being 0.23, and did not appear to be hygroscopic. The snack with acerola residue obtained, compared to the commercial one, approximately 33 times higher fiber values and presented approximately 1.54 times lower carbohydrate values. This resulted in an energy value of 466.09 kcal, with a 35.7% lower energy value compared to the commercial snack, 725.58 kcal. Therefore, it was possible to produce snacks with low caloric value and high in fiber, using flour from acerola residue, a co-product that added value to the snack.