Influência da granulometria nas propriedades funcionais e físico-químicas de farinhas de frutas e hortaliças

Abstract

The study of the functional properties of unconventional flours, such as green papaya, beet leaves and mixed from peel passion fruit and orange, brings bases to verify the potential use of these flours in food products. Such properties influence the appearance food physics and their behavior influencing their consumption. Generally, they are related to chemical components, such as protein, for example, which has the capacity to exert water absorption, formation and emulsion stability, formation of gel and foam, among others. Three samples of flours from beet leaves, peel orange and passion fruit e papaya were provided by Federal Technology University - Paraná (UTFPR). This work had as objective evaluate the influence of granulometry on functional properties selected from fruit and vegetable flours, through capacity analyzes swelling, absorption capacity of water and oil. It can be concluded that the flours studied present characteristics that allow its use as ingredients with functional properties technologies for various applications of interest for the food industry.