Secagem de resíduos de frutas tropicais para obtenção de farinha e avaliação da adição em biscoitos tipo sequilho.

Abstract

We conducted this study with the objective of studying the drying of the barbados cherry, cashew and guava pulp residue, to get flour from this residue and its addition in sequilhos biscuits. The residues were dried, at first, in air circulating greenhouse at temperatures of 50, 55 and 60 ° C, for analysis of drying kinects. The experimental data were obtained during the drying process and adjusted to the models of Peleg, Page, Silva et al., Henderson and Pabis and Wang and Singh, for all types of residues used in this research; then the dry residues were ground and sieved to obtain a flour; then we investigated the physical and chemical composition of the residues. The sequilho biscuits were elaborated with the addition of 15, 20, 25 and 30% of fruit pulp flour residue and analyzed both physico-chemically and sensorily. With the obtained results of drying we were able to see that the same occurs predominantly in decreasing rate period for all types of analyzed residues in this research. We can see, too, that the best model to describe the kinetics of drying of the analyzed residue is the equation of Page; we found that the raw material is rich in fiber, carbohydrates and caloric values, having low levels of lipids and proteins; for sequilhos biscuits elaborated with the addition of fruit pulp flour residue, we realized that certain parameters,, as lipids, acidity, reducing sugars and color are directly influenced by the addition of residue flour, in other words, as the concentration grows it increases the percentage of these parameters. We found on the sensory analysis that, the texture was a sensorial attribute with lower acceptance of the testers, being the aroma the best of them.