Caracterização física e físico-química de panetone adicionado de farinha do resíduo de manga (Mangifera indica L.).

Abstract

The Brazilian economy has gained representation in the world market due to its expressive production and export of tropical fruits, whose cultivation is favored by the large territorial extension and favorable climate. In this context, mango stands out as a fruit of great nutritional value due to the presence of vitamins A, C and the B complex, mineral salts such as calcium, phosphorus and iron, in addition to having organoleptic properties of aroma, pleasant color, flavor and texture. Considering the great waste of organic matter derived from this product that causes harm to the environment, an alternative to be considered is the practice of full use of food. Based on this assumption, this work aims to use the mango residue in the preparation of flour and its use as an ingredient in the development of panettone formulations, as well as to evaluate the physical and physical-compound characteristics of the elaborated products. For this purpose, three formulations of panettone, PC, were elaborated: control panettone; PFM10: Panettone with 10% mango residue flour and PFM20: Panettone with 20% mango residue flour. Physical and physical-compound analyzes such as moisture content, ash, lipids, acidity and water activity of the Panettone were performed. The statistical treatment of the data was evaluated through analysis of variance (ANOVA) and its means were compared by Tukey's test. The results showed that moisture and acidity did not differ between formulations. Ash content and water activity were statistically higher in PFM10 and PFM20 compared to PC. The lipid content of attenuated Panettone from mango residue flour was statistically lower than PC. It can be concluded that the addition of mango residue flour in the preparation of panettone contributed to their physical-chemical quality and may be a viable alternative in the creation of new products.