Obtenção e caracterização da farinha do albedo de maracujá (Passiflora edulis f. Flavicarpa) para uso alimentício

Abstract

<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>

Physico-chemical characteristics of passion fruit flour under removal of flavedo and of maceration

“…In relation to the maceration process, the trend was considerably smaller in samples prepared with macerated albedo than in those not macerated, whereas the sample of macerated peel showed slight increase in comparison to that without maceration. Silva et al (2016) obtained values of 1.82, 3.18, 3.63 and 4.62, after drying at 50, 60, 70 and 80 °C. Oliveira et al (2016) obtained a* of 3.60 and 3.78, both higher than those found in the present study.…”

“…The same can be observed in relation to the type of sample; samples composed of whole peel had lower water activity than those composed of albedo. Silva et al (2016) found water activity values of 0.535, 0.362, 0.266 and 0.245 in flours prepared with macerated albedo of yellow passion fruit dehydrated at temperatures of 50, 60, 70 and 80 °C, respectively. The values obtained at 70 and 80 °C were higher than those of the present study, 0.213 for MA70 and 0.225 for MA80, possibly because these authors did not grind the albedo before drying, causing higher amount of water to be retained.…”

“…Regarding luminosity (L*), samples composed of whole peel are lighter than those containing only the albedo, but the maceration process caused luminosity in the samples containing albedo to be considerably higher. Silva et al (2016) found very high values of luminosity (83.99, 94.30, 94.50 and 89.77 For chromaticity a*, there was a slight trend to red color, with a little more intensity in samples dried at 70 °C. In relation to the maceration process, the trend was considerably smaller in samples prepared with macerated albedo than in those not macerated, whereas the sample of macerated peel showed slight increase in comparison to that without maceration.…”

“…Utilization of fruit peels has been constantly studied in the elaboration of flours for preparation and nutritional enrichment of the most varied foods (Oliveira et al, 2014). Peels of pineapple, melon, orange, brazilian grapetree (Plinia cauliflora, 'jabuticaba') and passion fruit have been evaluated (Gonçalves et al, 2016;Silva et al, 2016;Araújo et al, 2017;Pádua et al, 2017). Silva et al (2016) obtained and characterized flour from passion fruit albedo, with drying temperatures of 50, 60, 70 and 80 °C, and observed that flour samples dried at 70 and 80 °C did not differ significantly with respect to color and water activity, suggesting that more detailed studies could be conducted to obtain and characterize passion fruit whole flours arousing the interest for the research of this new product.…”

“…Peels of pineapple, melon, orange, brazilian grapetree (Plinia cauliflora, 'jabuticaba') and passion fruit have been evaluated (Gonçalves et al, 2016;Silva et al, 2016;Araújo et al, 2017;Pádua et al, 2017). Silva et al (2016) obtained and characterized flour from passion fruit albedo, with drying temperatures of 50, 60, 70 and 80 °C, and observed that flour samples dried at 70 and 80 °C did not differ significantly with respect to color and water activity, suggesting that more detailed studies could be conducted to obtain and characterize passion fruit whole flours arousing the interest for the research of this new product. Another important factor for the realization of the present study is the need to encourage the development of research aiming at solutions to minimize the inadequate disposal of agroindustrial wastes, which are highly substantial in the case of passion fruit processing.…”