FARINHA DE TRIGO ENRIQUECIDA COM FARINHA DE RESÍDUO DE ACEROLA

Abstract

Wheat flour and acerola (Malpighia emarginata) have an important nutritional and economic value to human health being every day at Brazilians meals. Acerola is consumed as fruit or as juices, jams. The industrialization of this fruit generates high amount of residue, which is still rich in nutritional components that could possibly be used in new products. Therefore the objective of this research is to obtain an acerola residue flour rich in ascorbic acid and to check the technical viability to use it as additive in wheat flour instead of synthetic ascorbic acid. In the flour formulation process, the residue was dried at different temperatures (50 ° C, 60 ° C and 80 ° C), grinding and sieving for separation of fractions of the new product. Subsequently the acerola residue flours were analysed physicochemically in order to control its quality considering the following parameters: moisture, pH, acidity, ash, ascorbic acid concentration, gluten and color, in addition to the rheological and enzymatic analyses of its use. The quality of wheat flours enriched by ascorbic acid or by the acerola residue flour proved that in physicochemical parameters, enzymatic and rheological, the values found did not an have no technological difference, being within the specifications signed by MAPA for wheat flours. Concluding that the flour elaborated with acerola residue resulted in a product of excellent technological value to current legal parameters enabling a new healthy diet alternative and alternative for use of the acerola residue.