Physical and chemical characterization of rice flour, pineapple and banana peel flour and pumpkin seed flour

Authors

DOI:

https://doi.org/10.33448/rsd-v9i9.7293

Keywords:

Gluten-free flours; Use of waste; Color; Fibers; Antioxidant.

Abstract

Flour production is a way to use parts of fruits and vegetables that are discarded and an alternative in the production of gluten-free products, together with rice flour. The objective was to evaluate the physical and chemical characteristics of rice flour (RF), pineapple peel flour (PPF), banana peel flour (BPF) and pumpkin seed flour (PSF). RF was acquired in market. The banana and pineapple peels were dried in a tray dehydrator and the pumpkin seeds roasted on an industrial stove, then ground and analyzed. The BPF showed a lower L* value, that is, darker, in addition to a lower hue angle and a higher a* value, the opposite result was observed in RF. BPF had a higher moisture content (9.91%), followed by RF (7.95%), PPF (5.67%) and PSF (4.11%). The PSF had a high content of lipids (35.41%). PPF and BPF had the highest soluble fibers contents (5.25% and 6.20%, respectively) and PPF the highest insoluble fiber content (45.06%). No trypsin inhibiting activity was detected in the flours. PPF and BPF had the highest total phenolics contents, thus greater antioxidant activity. The PSF presented among the set of its phenolics, compounds with greater antioxidant power, due to the higher PAOXI index. It is concluded that the PPF, BPF and PSF presented high fiber content, total phenolics and antioxidant activity, being an option for food enrichment.

References

AACC (American Association of Cereal Chemists) (1976). Approved methods of the American Association of Cereal Chemists. 9. ed. Saint Paul.

Ahn, C. B., Kim, J. G., & Je, J. I. (2014). Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chemistry, 147, 78–83. doi:10.1016/j.foodchem.2013.09.136

Alkarkhi, A. F. M., Ramli, S. B., Yong, Y. S., & Easa, A. M. (2011). Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits. Food Chemistry, 129(2), 312-318. doi:10.1016/j.foodchem.2011.04.060

Anjos, C. N., Barros, B. H. S., Silva, E. I. G., Mendes, M. L. M., & Messias, C. M. B. O. (2017). Desenvolvimento e aceitação de pães sem glúten com farinhas de resíduos de abóbora (Cucurbita moschata). Arquivos de Ciências da Saúde, 24(4), 58-62. doi:10.17696/2318-3691.24.4.2017.870

AOAC (Association of Official Analytical Chemists) (2012). Official Methods of Analysis. 19th Edition, Association of Official Analytical Chemists, Gaithersburg.

Araújo, K. T. A., Silva, R. M., Silva, R. C., Figueirêdo, R. M. F., & Queiroz, A. J. M. (2017). Caracterização físico-química de farinhas de frutas tropicais. Revista Brasileira de Agrotecnologia, 7(2), 110-115.

Arslan, M., Rakha, A., Xiaobo, Z., & Mahmood, M. A. (2019). Complimenting gluten free bakery products with dietary fiber: opportunities and constraints. Trends in food science & technology, 83, 194-202. doi:10.1016/J.TIFS.2018.11.011

Barbosa, L. N., Garcia, L. V., Tolotti, K. D., Goellner, T., Augusto-Ruiz, W., & Santo, M. E. (2006). Elaboração de embutido tipo mortadela com farinha de arroz. Vetor, 16, 11-20.

Brasil. (2005). Ministério da Saúde. Resolução RDC nº 263 de 22 de setembro de 2005 da Agência Nacional de Vigilância Sanitária - ANVISA. Regulamento Técnico para produtos de cereais, amidos, farinhas e farelos. Diário Oficial da União. Brasília, DF, 23 set. 2005.

Brasil. (2012). Ministério da Saúde. Resolução RDC nº 54 de 12 de novembro de 2012 da Agência Nacional de Vigilância Sanitária - ANVISA. Regulamento Técnico sobre a informação nutricional complementar. Diário Oficial União. Brasília, DF, 13 nov. 2012.

Damasceno, K. A., Gonçalves, C. A. A., Pereira, G. S., Costa, L. L., Campagnol, P. C. B., Almeida, P. L., & Pereira, L. A. (2016). Development of cereal bars containing pineapple peel flour (Ananas comosus L. Merril). Journal of Food Quality, 39, 417-424. doi:10.1111/jfq.12222

Damiani, C., Almeida, A. C. S., Ferreira, J., Asquieri, E. R., Vilas Boas, E. V. B., & Silva, F. A. (2011). Doces de corte formulados com casca de manga. Pesquisa Agropecuária Tropical, 41(3), 360-369. doi:10.5216/pat.v41i3.9815

Ferreira, D. F. (2011). Sisvar: a computer statistical analysis system. Ciência e Agrotecnologia, 35(6), 1039-1042. doi:10.1590/S1413-70542011000600001

Gondim, J. A. M., Moura, M. F. V., Dantas, A. S., Medeiros, R. L. S., & Santos, K. M. (2005). Composição centesimal e de minerais em cascas de frutas. Food Science and Technology, 25(4), 825-827. doi:10.1590/S0101-20612005000400032

Kakade, M. L., Rackis, J. J., Mcghee, J. E., & Puski, G. (1974). Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure. Cereal Chemistry, 51(3), 376-388.

Kowalska, H., Czajkowska, K., Cichowska, J., & Lenart, A. (2017). What's new in biopotential of fruit and vegetable by-products applied in the food processing industry. Trends in Food Science & Technology, 67, 150-159. doi:10.1016/j.tifs.2017.06.016

Leonel, S., Leonel, M., & Sampaio, A. C. (2014). Processamento de frutos de abacaxizeiro cv smooth cayenne: perfil de açúcares e ácidos dos sucos e composição nutricional da farinha de cascas. Revista Brasileira de Fruticultura, 36(2), 433-439. doi:10.1590/0100-2945-274/13

Lu, M., Yuan, B., Zeng, M., & Chen, J. (2011). Antioxidant capacity and major phenolic compounds of spices commonly consumed in China. Food Research International, 44, 530-536. doi:10.1016/j.foodres.2010.10.055

Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5, e02479. doi:10.1016/j.heliyon.2019.e02479

Minolta. (1998). Precise color communication: color control from perception to instrumentation. Tóquio: Konica Minolta.

Oliveira, L. M. C., Pereira, M. J. L., Santos, D. C., Leite, D. D. F., Lima, T. L. B., & Gomes, J. P. (2020). Efeito das concentrações de farinha de cascas de banana e de sacarose nas características físicas e químicas de bolos. Brazilian Journal of Food Technology, 23, e2019314. doi:10.1590/1981-6723.31419

Pratesi, R., & Gandolfi L. (2005). Doença celíaca: a afecção com múltiplas faces. Jornal de Pediatria, 81 (5), 357-358. doi:10.1590/S0021-75572005000600002

Rebello, L. P. G., Ramos, A. M., Pertuzatti, P. B., Barcia, M. T., Castillo-Muñoz, N., & Hermosín-Gutiérrez, I. (2014). Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds. Food Research International, 55, 397-403. doi: 10.1016/j.foodres.2013.11.039

Rico, X., Gullón, B., Alonso, J. L., & Yáñez, R. (2020). Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Research International, 132, 109086. doi:10.1016/j.foodres.2020.109086

Roda, A. & Lambri, M. (2019). Food uses of pineapple waste and by-products: a review. International Journal of Food Science and Technology, 54, 1009-1017. doi:10.1111/ijfs.14128

Rufino, M. S. M., Alves, R. E., Brito, E. S., Pérez-Jiménez, J., Saura-Calixto, F., & Mancini-Filho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121(4), 996-1002. doi:10.1016/j.foodchem.2010.01.037

Santos, C. C. S., Guimarães, P. B., Ramos, S. A., & Capobiango, M. (2017). Determinação da composição centesimal de farinha obtida a partir da casca de abacaxi. Sinapse Múltipla, 6(2), 341-344.

Silva, J. B., Schlabitz, C., Gräff, C., & Souza, C. F. V. (2015). Biscoitos enriquecidos com farinha de semente de abóbora como fonte de fibra alimentar. Revista Destaques Acadêmicos, Lajeado, 7(4), 174-184.

Silva, J. S., Ortiz, D. W., Garcia, L. G. C., Asquieri, E. R., Becker, F. S., & Damiani, C. (2020a). Effect of drying on nutritional composition, antioxidant capacity and bioactive compounds of fruits co-products. Food Science and Technology. doi:10.1590/fst.21419

Silva, V. D. M., Arquelau, P. B. F., Silva, M. R., Augusti, R., Melo, J. O. F., & Fante, C. A. (2020b). Use of paper spray-mass spectrometry to determine the chemical profile of ripe banana peel flour and evaluation of its physicochemical and antioxidant properties. Química Nova, 43(5), 579-585. doi:10.21577/0100-4042.20170521

Silva, T. S. D. G., & Furlanetto, T. W. (2010). Diagnóstico de doença celíaca em adultos. Revista da Associação Médica Brasileira, 56 (1), 122-126. doi:10.1590/S0104-42302010000100027.

Sousa, R. S., Novais, T. S., Batista, F. O., & Zuñiga, A. D. G. (2020). Análise sensorial de cookie desenvolvidos com farinha da casca de abacaxi (Ananas comosus (L.) Merril). Research, Society and Development, 9(4), e45942816-e45942816. doi:10.33448/rsd-v9i4.2816

Souza, T. A. C., Soares Júnior, M. S., Campos, M. R. H., Souza, T. S. C., Dias, T., & Fiorda, F. A. (2013). Bolos sem glúten a base de arroz quebrado e casca de mandioca. Seminário: ciências agrárias, 34(2), 717-728. doi:10.5433/1679-0359.2013v34n2p717

Türker, B., Savlak, N., & Kaşıkcı, M. B. (2016). Effect of green banana peel flour substitution on physical characteristics of gluten-free cakes. Current Research in Nutrition and Food Science Journal, 4 (Special Issue Nutrition in Conference October 2016), 197-204. doi:10.12944/CRNFSJ.4.Special-Issue-October.25

Vinson, J. A., Hao, Y., Su, X., & Zubik, L. (1998). Phenol antioxidant quantity and quality in foods: vegetables. Journal of Agricultural and Food Chemistry, 46(9), 3630-3634. doi:10.1021/jf980295o

Vu, H. T., Scarlett, C. J., & Vuong, Q. V. (2017). Effects of drying conditions on physicochemical and antioxidant properties of banana (Musa cavendish) peels. Drying Technology, 35(9), 1141-1151. doi:10.1080/07373937.2016.1233884

Published

23/08/2020

How to Cite

Fortes, R. R. ., Brigagão, T. C. S., Lourenço, C. O., Carvalho, E. E. N., Tavano, O. L., Garcia, J. A. D. ., Nachtigall, A. M., & Boas, B. M. V. . (2020). Physical and chemical characterization of rice flour, pineapple and banana peel flour and pumpkin seed flour. Research, Society and Development, 9(9), e436997293. https://doi.org/10.33448/rsd-v9i9.7293

Issue

Section

Agrarian and Biological Sciences