Preparation and characterization of fruit pulp flours typical fruits from Cariri Cearense bioregion

Abstract

The Cariri cearense bioregion is known for having typical fruits that are explored in agro-industrial activities and the residues produced are normally limited to animal feed or discarded in the environment. However, the residues present themselves as a nutritional potential, due to the presence of carbohydrates, lipids, proteins, fibers, vitamins and minerals, in addition to compounds with functional properties. In this context, the objective of the present work was to develop flours from residual pies of fruit pulps typical of the Cariri region of Ceará, such as macaúba, pequi and buriti, and to evaluate quality through physical-chemical characterization. For the preparation of the flours, residual pies were used after dehydration and extraction of fixed oils by cold pressing. For the characterization of the flours, physicochemical analyzes were carried out in triplicate (n=3). Values were expressed as mean and standard deviation and subjected to analysis of variance by Tukey's test at the 5% level. In the pequi, macaúba and buriti pulp flours were found respectively moisture of 5.11, 5.62 and 6.87%, acidity of 0.41, 1.37 and 4.39%, pH of 4.10, 5.32 and 3.08, carbohydrates of 59.07, 76.38 and 75.85%, lipids of 12.62, 9.56 and 11.11%, proteins of 10.76, 5.67 and 2.32%, ash of 2.44, 2.77 and 3.85% and total energy value of 241.50, 207.20 and 205.90 Kcal/100g. The results obtained evidenced flours with peculiar physicochemical characteristics that favor a longer shelf life, such as low moisture content, reduced lipid content, and highlighted a lower acidity for the pequi pulp flour.