Produção de farinhas das cascas e sementes de trapiá.

Abstract

In view of the high production of agro-industrial waste and its high nutritional potential, husks and seeds prove to be a viable option for incorporation in various products, however, it is necessary, however, to have the correct technological application to transform these in natura residues into flours. The objective of this work was to characterize barks and seeds of trapiá (Crataeva tapia L.) regarding chemical, physical, physical-chemical and bioactive compounds parameters, as well as obtaining flours at different temperatures (50, 60, 70 and 80 °C) for each residue followed by its characterization similarly to raw material in natura, choosing the best one for each residue. The Midilli model was the best fit to the experimental data of the drying kinetics of both residues, observing that the variation of Gibbs free energy increased with increasing temperature, while enthalpy and entropy decreased. The barks and seeds of the trapiá proved to be sources of bioactive compounds with emphasis on phenolic compounds and ascorbic acid. Flours also showed good values for phenolic compounds, showing technological characteristics of interest such as free flow and low cohesiveness. The shell flour obtained at 70 °C and the seed flour obtained at 80 °C were those with the best characterization, with emphasis on the phenolic content of 844.38 mg/100 g for shell flour and 300.28 mg/100 g for seed flour, thus being chosen for the characterization of the antioxidant capacity of free radicals DPPH and ABTS, phenolic profile and degradation kinetics of total phenolics, mineral profile, crude fiber and water adsorption isotherm at 25 °C. These flours had antioxidant potential, with a predominance of rutin in the shell residue, while the seed residue showed a predominance of procyanidin B2, still presenting good mineral contents, with high magnesium values, as well as crude fiber content above 35%. The moisture adsorption isotherms were well adjusted by the GAB model, for the shell flour obtained at 70 °C, while the peleg model obtained a better fit for the seed flour obtained at 80 °C.