RESUMOUm dos principais obstáculos no desenvolvimento da indústria de processamento mínimo de frutas e hortaliças é o fato de que gerarem grande quantidade de resíduos orgânicos, os quais muitas vezes, não possuem um destino específico, tornando-se contaminantes ambientais. Sendo assim, o objetivo deste é estudar alternativas para o aproveitamento das cascas de abacaxis 'Pérola' minimamente processados. Do resíduo da casca foram elaboradas duas receitas de doces, enquanto que do suco obtido do processamento do resíduo foi elaborado uma geleia. Os produtos elaborados foram avaliados quanto à composição centesimal e sensorialmente, usando escala hedônica de 5 pontos para o parâmetro sabor e aparência. Os resultados mostram que os produtos elaborados a partir da casca apresentaram maior valor nutricional. O teste sensorial indicou que todos os produtos elaborados, obtiveram aceitabilidade por parte dos julgadores, com índices superiores a 80%. PALAVRAS-CHAVE:Ananas comosus L. Merril, resíduo vegetal, alimentação humana, análise sensorial. UTILIZATION OF AGROINDUSTRIAL WASTE FROM PINEAPPLE 'PÉROLA' MINIMALLY PROCESSED ABSTRACTA major barrier in the development of minimally processed fruit and vegetable industry is the fact that generate large quantities of organic waste, which often, do not have a specific destination, becoming environmental contaminants. Then, the goal of this work is study alternatives for the exploitation of the peels of pineapple 'Pérola' minimally processed. The residues of the peel were prepared two sweet recipes, while the waste obtained from the processing juice was prepared a jelly. The processed products were evaluated about the chemical composition and sensorially, using hedonic scale of 5 points for flavor and appearance parameter. The results show that products prepared from the peel presented a higher nutritional value. The sensorial test indicated that all processed products, showed acceptability for panelists, with rates above 80%.
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