Obtenção de farinha de casca de abacaxi e aplicação em sorvete

Abstract

The pineapple’s peel is an industrial waste which presents potential to be used as enrichment of the diet, because it presents proteins, lipids and fiber. Because of that and considering the actual preoccupation with minimizing industrials wastes, the objective of the present work was to produce the flour of pineapple’s peels to be used in the manufacturing of ice cream, as enrichment of the diet. The drying of the peels slices (6 x 2 x 0,1 cm) was carried out in an oven with air circulation at 70 °C for 5 hours and 20 minutes, and the drying kinetic was followed through sucessive weighings of the samples. The effective diffusion coefficient of water was determined based on Fick’s second law. The models of Page and Henderson & Pabis were also used to represent the data of pineapple’s pells drying. The dried peels were triturated using a knives mill and the particle size analysis of the flour was determined in an appropriate equipment. The flour was used to manufacture pineapple ice cream with reduced fat, which was sensorially evaluated through a hedonic scale with 9 points by 34 untrained provers. The physical and chemical characteristics of the flour and the ice cream were determined. The effective diffusion coefficient of water during pineapple’s peels drying (1 mm of thickness) was 3,76∙10-12 m²∙s-1. Among the evaluated models, Fick’s model was the one which better represented the experimental data, since the determination coefficient was 0,98 e the average mean error was the smallest among the evaluated models. More than 50% of flour particles presented diameter of 0,417 mm. The control formulation of ice cream presented moisture and lipids content significantly higher (p < 0,05) than the contents of the ice cream formulation added with the flour of pineapple’s peel. The ash and protein contents of the ice cream added with the flour of pineapple’s peel was significantly higher (p < 0,05) than the contents of the control formulation, possibly, as a consequence of adding the agro industrial residue. The ice cream added with the flour of pineapple’s peel presented more greenish and yellowish than the control formulation. The apparent density of the control ice cream and of the formulation added with the flour of pineapple’s peels were 269,89 g/L and 196,48 g/L, respectively. Both ice creams presented good acceptance and the purchase intention was 77,14% and 54,29% to the control ice cream and to the formulation added with the flour of pineapple’s peel, respectively.