Aproveitamento tecnológico de farinhas obtidas a partir dos subprodutos do albedo de maracujá e do resíduo da extração do suco de carambola na formulação de barra de cereais

Abstract

Brazil, due to its vast flora, is a country with great potential that reveals itself with its food plants, as well as, the cultivation of fruits in its large territorial area makes it propitious for the development and elaboration of new products that present large amounts of compounds capable of promoting health benefits. The development of ceral bars that aim to use fruit residues becomes a way of reuse where nutritional value is added, in addition to reducing environmental impacts. The objective of the present work was to produce flours from the carambola residue and the passion fruit albedo, to perform the physical and physicochemical characterization, to accompany drying kinetics at temperatures of 55, 65 and 75 °C, as well as to elaborate 5 (five) cereal bars formulations using the flours produced. Analyzes of grain size, color, humidity, yield, moisture, ashes, proteins, lipids, water activity and carbohydrates by difference were performed. For the kinetics of drying the mathematical models of Lewis and Henderson and Pabis were used. According to the analysis of the characterization data of the flour, both carambola residue and albedo can be considered as alternative source of nutrients, ranging from energy supplementation to its insertion in derived products due to its technological characteristics. The kinetics of drying occurred in the period of decreasing rate, being influenced by the temperature. The modeling equations fit efficiently to the experimental values within the studied temperature and air velocity range. The cereal bars developed showed great sensory acceptance.