ELABORAÇÃO DE MISTURA PARA BOLO ENRIQUECIDA COM FARINHA DO RESÍDUO DE ACEROLA

Abstract

According to data from the 2017 IBGE Agricultural Census, acerola production in Brazil is approximately 60 thousand tons of fruit, produced mainly in the Northeast Region. Many nutrients remain in the acerola residue, such as Vitamin C and the high fiber content. Considering the need for a daily intake of 100 mg of vitamin C for adults, it appears that acerola residue flour (5,026.51mg/100g) is a considerable source of this vitamin. Given the great potential of acerola as a raw material, the objective of this research was to develop a cake mix enriched with acerola residue flour. The experiment was divided into three parts: in the first part, flour was prepared from acerola residue, through the process of drying, crushing and particle size standardization, followed by the characterization of the flour. In the second part, experimental planning was used to prepare the cake mix formulations, with variation in percentages in flour concentrations from acerola residue and wheat flour, where 8 formulations were produced, one of which was the control. And in the third part, the mixture formulation with the best properties was chosen for calculating the nutritional table, and for analyzing moisture, pH, apparent density, compacted density, Carr index, Hausner factor and for microbiological analyses. It was possible to develop a cake mix formulation with physical, physical-chemical and technological characteristics very close to a standard formulation, with added nutritional value. The final formulation found F3(70:30) for the cake mix contains: 16.78% wheat flour; 7.19% acerola flour; 19.01% sugar; 6.61% corn starch; 1.65% yeast; 0.21% salt; 12.40% margarine; 10.33% eggs and 25.83% milk. And it presents 190,81mg/100g of Vitamin C and 3.2g/100g of fiber in 100g of the ready-to-eat product, which can be considered high in Vitamin C and a source of fiber, meeting the recommended daily values. In relation to the microbiological standards established by Brazilian legislation, the cake mix was in compliance, revealing a satisfactory sanitary quality of the product and being suitable for human consumption.