Caracterização e aproveitamento de farinha de resíduos de frutas e hortaliças para o desenvolvimento de alimentos funcionais
DOI:
https://doi.org/10.33448/rsd-v9i12.11034Palavras-chave:
Processamento sustentável; Farinha; Carboidratos; Microestrutura; Doces.Resumo
A farinha de frutas e resíduos vegetais (FVR) foi obtida a partir do resíduo sólido gerado no processamento total de frutas inteiras (3) e vegetais (8). O objetivo deste estudo foi analisar o perfil de carboidratos da farinha de FVR e propor estruturas de modificação química e enzimática para uso como ingrediente funcional. As propriedades como comportamento de sorção, conteúdo fenólico total e atividade antioxidante também foram avaliadas. Além disso, a farinha FVR foi aplicada na produção de balas. A farinha FVR apresentou apenas 1-kestose (GF2) como oligossacarídeos prebióticos e condição nativa, alteração da conformação de uma estrutura amorfa após diferentes condições de pH, que causou menor estabilidade da farinha FVR quando exposta a variações de aw, suportando apenas até aw = 0,6. O GAB foi o modelo mais adequado para construir isotermas de sorção. O conteúdo fenólico das amostras obtidas pelo processo enzimático foi superior ao encontrado na farinha FVR, amostra 10 (60,29 ± 15,12 mg) e os valores de atividade antioxidante 0,55 ± 0,04g amostra / g DPPH. O conteúdo fenólico da goma e dos doces de cristal, respectivamente, é de 0,289 ± 0,097 mg GAE.g-1 e 0,228 ± 0,011 mg GAE.g-1. Este estudo mostra que é possível promover o processamento viável e sustentável de alimentos sem geração de resíduos.
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Copyright (c) 2020 Nathania de Sá Mendes; Monica Cristine Pereira dos Santos; Mariana Pumar Seljan ; Fernanda Carmo Silva; Pedro Paulo Saldanha Coimbra ; Jane Delane Reis Pimentel Souza; Ana Elizabeth Cavalcante Fai; Haroldo Yukio Kawaguti ; Suellen Gomes Moreira ; Édira Castello Branco de Andrade Gonçalves
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