Caracterização e aproveitamento das farinhas dos caroços de abacate (Persea gratíssima Gaertner f.), jaca (Artocarpus heterophyllus L.) e seriguela (Spondias purpúrea L.) para elaboração de biscoitos tipo cookies

Abstract

The growing concern for the environment mobilizes various segments of society in search of viable alternatives economically, environmentally and socially. Government agencies and industries concerned with the waste of agroindustry. Is preparing and implementing environmental policies to minimize the negative impacts of these wastes to nature. The objective of this study was to characterize the obtained flour, lumps generated in the processing of acquired avocado (Persea gratissima, Gaertner f.), Jackfruit (Artocapus integrifolia Lf.) And hog plum (Spondias purpurea L.) and propose its applications in formulations biscuits like cookies with acceptable sensory characteristics, nutritional and functional properties that contribute to a diet. These flours were conducted: cyanogenic cyanides, the calculation of income, physical, chemical and physical-chemical determinations, and the potential-antioxidant phenolic compounds. Were performed between January 2011 and December 2013 Sensory evaluation was approved by the Ethics and Research -. IRB, in the ethical aspects of research have complied. In addition to the microbiological analyzes, rheological and their application in the preparation of biscuits, evaluating the overall impression for products made with flour which was used a structured 9-point scale on a staff of 120 untrained was taken. The results showed that the flours are free of cyanides, contain important to the diet such as proteins, carbohydrates, lipids, minerals and dietary fiber nutrients. The flour lump of hog plum showed high fiber content 70%, and low in carbohydrate flours derived from avocado pits and hog plum, presented a percentage of Kidnapping Free Radical% higher SRL 88% of the antioxidant activity, contents of phenolic compounds found were higher in flour lump avocado 136.88 mg/100g and 72.0 mg/100 g acid gallic in flour lump of jackfruit. However, jackfruit seed flour stood out for the content of protein and iron. In addition to this organic and mineral content, flour jackfruit showed good viscosity paste, flour lumps of avocado, jackfruit and hog plum showed high solubility, which is very important for preparation of many foods and showed low water absorption. Microbiological analyzes for all formulations were negative for thermotolerant at 35ºC and 45ºC, was not identified salmonella to molds and yeasts were found <10 set. Indicating that the hygienic and sanitary process procedures used to obtain flour and biscuits were adequate. Regarding the profile of the panelists for the three samples, the predominant sex was female, between 59-75% of the 120 tasters. The stage of life was found between 21 and 30 years, for the consumption of fiber-rich products, the majority answered yes. In evaluating the appearance and color attributes for all formulations, the formulated biscuits no significant difference, the odor and taste attributes showed significant differences between the control and biscuits avocado and hog plum in the formulation of 10%. For the cookies made with flour from jackfruit only the attribute taste differed from the control. Formulations with hog plum flour showed differences in the attributes texture, smell and taste being possible to observe greater difference in the formulation of 20%. The type biscuits cookies had good acceptability among 120 panelists, getting 70% values. Ordering For the biscuit control of jackfruit seed flour in the formulation control, 10% and 20% no significant differences were observed between samples by preference, however significant differences exceeding 25 according to Table Newell and Macfarlane, the cookie control samples, 10 and 20% of the formulations cookies avocado and hog plum. Regarding the intention to buy, buy 30% of the samples of biscuits flour Avocado, 60% would buy one sample of jackfruit seed crackers and cookies flour hog plum 49%. The type biscuits cookies with 10% of all flour were the highlight of the percentage chosen for purchase. The flour can be obtained technological alternatives to getting new products to be associated with cereals, with relevant functional properties and the results serve as input for new shares, for enriching products and may be used and implemented in feeding programs by public policy of food and nutrition.