Propriedades tecnológicas e armazenamento de farinha de sementes de jaca germinadas.

Abstract

Jackfruit (Artocarpus heterophyllus Lam.) is one of several species of exotic fruits introduced in Brazil that has been adapted to the climatic conditions of the Northeast region. Its consumption is not widespread, being restricted to the places that produce this kind of seeds. The use of seeds in human food has been done for a long time, because it contains high amount of macro and micronutrients, such as carbohydrates, proteins, minerals and vitamins. Germination is a cheap and easy-to-use technology adding nutritional value to the final product. The present work was carried out with the objective of germinating jackfruit seeds, producing flour, storing at two temperatures of 25 and 40 °C, during the period of 35 days. The jackfruit seeds of the soft variety were germinated and submitted to drying tests at 50, 60 and 70 ºC with variations in the drying air speed of 0.9, 1.2 and 1.5 m s-1. The water adsorption isotherms of each flour were determined using the Aqualab hygromer at 25 °C, and they were adjusted in the models of GAB, Pelen, Henderson and Oswin. For storage, the flour sample that obtained the best results regarding (of/on) total phenolic compounds was selected. The flour sample was evaluated during the storage of moisture content, water activity, pH, alcoholic acidity, protein content, lipids, total phenolic compounds, apparent and compact specific mass, Carr index and the Hausner factor. It was found that germination caused an increase in moisture content, vitamin C, intensity (+ a *) and (+ b *), seed volume and decreasing brightness, ash content, pH, acidity, lipids, sugars total, total phenolic compounds, tannins and starch. There was a reduction in minerals: potassium, phosphorus, calcium, zinc and copper. The minerals: magnesium, iron and sodium increased, after the germination process. In relation to technological properties, the flours of germinated jackfruit seeds indicated excellent solubility, water and oil absorption capacity, and emulsifying property. In the use of mathematical models in the experimental data adjustments for drying, the modified Henderson & Pabis model produced satisfactory adjustments with R²> 0.9999, DQM ≤ 0.007 and ²≤ 0.00001, followed by the Two Terms model. Flour water adsorption isotherms were classified as Type II, and the GAB model was the best that fitted with P≤ 10 and R²≥ 0.99 to the experimental data. In relation to the 35-day storage, changes were observed in moisture content, water activity and acidity; protein content, pH, apparent and be compacted mass remained stable; the content of lipids and total phenolic compounds decreased with the storage time, and the Carr index and the Hausner factor obtained good results in terms of compressibility and fluidity. The flour from the germinated jackfruit seeds was classified as non-toxic because it had DL50 values above 250 µg mL-1.