Secagem de sementes de abacate para obtenção de farinha alimentícia

Abstract

Currently we can see a significant increase in the problem of hunger, where in the face of this reality, it is important to consider the complete nutritional value of foods, including peels, leaves and roots, in order to maximize their use, as an example of avocado, which has rich residues in nutrients more that are little benefited. In view of this, the objective was to obtain data about the use of avocado seeds for their use in the form of flour in the most diverse industrial purposes. A study was carried out on the drying kinetics of avocado seeds at temperatures of 40, 50, 60 and 70 ºC, with the evaluation of mathematical models. The flours obtained from drying were evaluated for physical and physicochemical parameters (water activity, pH, ash, proteins, lipids, total titratable acidity, soluble solids and starch). Significant adjustments were observed to the mathematical models applied to data on the kinetics of drying of avocado seeds, with a maximum drying time of 690 min for the process at 40 and 390 ºC for drying at 70 ºC. The physical-chemical characterization revealed flours with low water activity and lipid content, however, rich in starch. Thus, the data reported in this study serve as a basis for the use of avocado seeds in the form of flours for partial or full replacement of flours commonly used in the industry.