Influência do processo de branqueamento sobre a composição e coloração de farinhas de frutos e hortaliças

Abstract

The fruits little smells output and vegetables, presents high diverse and nutritional value forms of beneficial consumption being the health. The objective of this work was compare the little smells produced of six fruits and vegetables, submitted or not to the bleaching and compared as regards the total phenolic compounds, activity of water, acidity and coloring. The phenolic compounds were determined by the approach of Folin-Ciocalteau, the activity of water was measured in device AquaLab4TE to 25 ºC, the acidity by determined by titrimetry and the color was determined by the colorimeter, evaluating the parameters of L* (brightness), to* (green-red) and b* (blue-yellow). The results for phenolic compounds were express in mg/kg of catechin and tanic acid. The little smells of guava, papaya and green banana whitened presented contents more elevated of phenolic compounds, already the little smells of persimmon, sweet potato and haricot bean presented minor content. As regards activity of water, the little smells were considered without micro-organisms proliferation risk, except for the haricot bean, submitted or not to the bleaching. The flour of guava presented itself more acid with relation the too. The coloring of the little smells whitened of guava, papaya and green banana presented L* more elevated, being the clearest little smells. However the little smells whitened of persimmon, sweet potato and haricot bean presented a coloring more dark.