Aproveitamento de aveia descartada no processo de classificação para produção de farinha destinada à alimentação humana

Abstract

The growing expansion of the agroindustrial sector observed in recent years with large volumes of food produced is also accompanied by large generation of waste that is often discarded due to the impossibility of using it. In this context, a scientific-technological approach is necessary to evaluate ways to reduce this waste by reusing it for human consumption through reprocessing in the production chain, adding value to the final product. This study addressed the case of an agroindustry that processes white oats (Avena sativa L.) that has a substantial loss of this raw material after the classification process, with these oats being discarded as waste or destined for animal feed. Therefore, the objective was to evaluate the feasibility of using discarded oats in the classification process to produce flour intended for human consumption. For this purpose, some comparisons of the discarded oat grain were made in comparison with the standardized oat grain in terms of visual characteristics and grain size. Then, the granulometry of the flour obtained was evaluated and compared in relation to commercial flour. Subsequently, the inactivation of the peroxidase enzyme was evaluated. The proximal composition of the flour was then determined, and the results were compared with commercial oat flour. Finally, a microbiological evaluation of the discarded oat flour was performed and compared with current legislation. The result in relation to the grain length showed that the discarded oat flour has an average difference of 1.17 mm in relation to the standardized grain. In the granulometry analysis, it was evidenced that the discarded flour is thicker when compared to the commercial flour. The results of the evaluation of the enzymatic inactivation indicated that the hydrothermal treatment was efficient at the beginning, middle and end of the process, with the flour showing no color change in the test. Regarding the physicochemical analyses, the values found for moisture, proteins and lipids were close to those of the commercial flour and to the literature values, with greater differences in relation to ash, probably due to the presence of husks in the flour. Finally, in relation to the microbiological analysis, the discarded oat flour met the microbiological parameters established by legislation. Based on the data, there is evidence that the use of discarded oats for flour production is very promising.