Aproveitamento da casca da manga ‘palmer’ submetida a diferentes técnicas de secagem para elaboração de pão de forma.

Abstract

This study aims to evaluate the effects of drying the peel of 'Palmer' mango on its physical, physicochemical, bioactive compounds, antioxidant activity and profile of phenolic compounds, generating information for a better use of this byproduct and its use in food products . The shells were cut using a mold adapted to dimensions 20 x 20 mm with average thickness of the shell itself (approximately 1.55 mm), subjected to different drying techniques: oven with air circulation at five temperatures (40, 50, 60, 70 and 80°C) and drying by lyophilization. To describe the dryings, some mathematical models were used, both diffusion (thirdtype boundary condition) and empirical (Henderson and Pabis, Lewis, Page, Silva et alii, Wang and Singh). The dryings were carried out until reaching equilibrium in relation to water loss. After drying in an oven and by lyophilization, the mango peels were submitted to the crushing process, being crushed and homogenized, obtaining the powder, performing the standardization of granulometry in a 600 mesh sieve at room temperature, approximately 24 °C. The powders were characterized for physical, physicochemical, bioactive compounds and antioxidant activity. According to the results, it appears that the diffusion model indicated that the peels of the 'Palmer' mango have an almost uniform moisture distribution over time. The Page equation presented the best statistical indicators, fitting better than the other models to the experimental data. Wang and Singh's model does not present a physical behavior consistent with the study carried out, even crossing the field of water quantity to the negative region, before reaching the equilibrium point of the drying process. After characterization of the powders subjected to convective drying and freeze drying, it was observed that convective drying at 60 °C and freeze drying were the ones that showed the best results, especially in relation to bioactive compounds and antioxidant activity, being chosen to carry out the process of microencapsulation and subsequent addition to loaf bread formulations. The loaf breads were prepared using three formulations, namely: standard (P), added with microencapsulated powder of mango peel 'Palmer' by convective drying at 60 °C (MS) and lyophilization (ML), the results were positive in relation to the parameters of color, texture, total bioactive compounds, antioxidant activity and profile of phenolic compounds, highlighting the MS formulation, being possible to verify the efficiency of the addition of microencapsulated powders in the enrichment of breads in relation to their compound composition bioactives and antioxidant activity, promoting the achievement of a loaf of bread with functional properties.