Elaboração e armazenamento da farinha de amêndoas de jaca.

Abstract

The aim of this work was to produce flour from cooked and roasted jackfruit almonds, to store the flour in two packing types for 120 days, evaluating the evolution of its composition along the time, to produce breads with the partial substitution of the wheat flour to flour of jackfruit almonds in concentration of 10, 15 and 20%, and to submit them to sensorial evaluations. Almonds of jackfruit of the soft variety, were submitted to drying at 160, 180 and 200 °C. For storage, the samples were cooked, roasted to 200 °C and milled for production of flours. The flours were stored for 120 days in two types of laminated packages. One of them was a composed by three layers (PET crystal, metallic PET, and PEBD crystal) and the other was composed for two layers (BOPP crystal and PEBD crystal). The flour samples were appraised, during the storage, moisture content, starch content, titratable acidity, reducers sugars, pH, crude protein, crude fiber, lipids, parameters of color brightness, redness and yellowness. The Page, Henderson & Pabis, Lewis and Cavalcanti Mata models for fitting of drying of the jackfruit almonds were satisfactory. The storage of the flours in metallic and transparent packing was shown to be viable, with the samples keeping good state during 120 days. During the storage, alterations were verified in the moisture content, crude fiber, reducers sugars, pH, and color parameters. The largest thickness and the opacity of the metallic packing didn't provide larger stability to the flours. Among the substitution of the wheat flour for flour of jackfruit almonds in bread the better accepted one was the one of 10%.