<h2>O maracujá é uma fruta abundante no Brasil, que é considerado o maior produtor do mundo. Cerca de 52% do peso total do fruto é composto por casca (albedo e flavedo), que pode ser reutilizada na forma de farinha como uma fonte de nutrientes para a alimentação e enriquecimento de vários produtos alimentares. Assim, o objetivo do presente trabalho foi estudar o processo de fabricação de farinha do albedo de maracujá amarelo (<em>Passiflora edulis f. Flavocarpa</em>), com variações nas temperaturas de secagem e avaliar suas características físico-químicas e tecnológicas. Após o processo de maceração para remover a naringina (substância que provoca amargor) realizou-se a secagem convectiva, em secador de bandejas do albedo do maracujá amarelo nas temperaturas de 50, 60, 70 e 80°C.<em> </em>Após análise de teor de água e cor escolheu-se a farinha seca a 70°C que obteve baixo teor de água e maior luminosidade para realização das analises de cinzas, lipídios, fibras e minerais, além da avaliação morfológica por microscopia eletrônica de varredura. Os resultados obtidos confirmaram o potencial da farinha do albedo de maracujá como enriquecedor nutricional em alimentos por ser rica principalmente em fibras e minerais.</h2><p align="center"><strong><em>Obtaining and characterization of passion fruit albedo flour (</em></strong><em>Passiflora edulis f. Flavicarpa<strong>) for food use</strong></em></p><p><strong>Abstract:</strong> Passion fruit is abundant fruit in Brazil, which is considered the largest producer in the world. About 52% of the total weight of the fruit is composed of peel (albedo and flavedo), which can be reused in the form of flour as a source of nutrients for food and enrichment of various food products. The objective of this work was to study the albedo flour manufacturing process passion fruit (Passiflora edulis f. Flavocarpa), with variations in drying temperatures and assessing their physicochemical and technological characteristics. After the maceration process to remove naringin (substance that causes bitterness) was held on convective drying, tray dryer albedo of passion fruit in temperatures of 50, 60, 70 and 80 ° C. After water color and content analysis was chosen the dry flour to 70 ° C to carry out the analysis of ash, fat, fiber and minerals, as well as morphological analysis by scanning electron microscopy. The results confirmed the potential of the flour of the passion fruit albedo as nutrition enriching in food as it is rich mainly in fiber and minerals.</p>
Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.