Elaboração de sobremesa láctea do tipo mousse adicionada de farinha do resíduo de frutas: análise física e sensorial.

Abstract

Brazil is a major producer of various kinds of fruits, which are used in large scale by the industries. Consequently, a high amount of organic waste is generated and, most of the times, discarded. Among these fruits can be highlighted passion fruit (Passiflora edulis), and pineapple (Ananas comosus L. Merril). Their peels contain high nutritional value, being able to be transformed into flour and incorporated in diverse preparations. An example of preparation in which these residues can be inserted is the mousse, a milk dessert of high acceptability, widely marketed in Brazil. In view of the above, the objective was to elaborate mousse type dairy desserts by adding different types of flour from the peel of passion fruit and pineapple, as well as evaluating their physical composition, sensory acceptance and purchase intention. Two product formulations, added pineapple hull flour mousse and added passion fruit flour mousse were developed. The pineapple peel flour was previously prepared at the Food Bromatology Laboratory - UFCG / CES, while the passionfruit peanut meal was obtained from local commerce in the municipality of Cuité-PB. After the elaboration of the product, the analysis of moisture content, ash, pH and water activity were carried out. At the end, the sensorial analysis of the elaborated products was carried out, considering the structured hedonic scale of nine points and the five-point scale for the evaluation of the buy intention. The results found ranged from 65-60% for moisture, 0.81-1.10 for ash, 0.966-0.976 for water activity and 5.7 to 4.6 for pH, when analyzed MFA and MFM mousses respectively. Regarding the sensory analysis, both formulations presented scores higher than 7.0 (moderately liked), buy intention above 4.0 (possibly bought) and acceptability index above 90%. In view of the results, it is concluded that the incorporation of the residues into the product did not compromise the physical and sensorial characteristics, being its use a potential for the food industry and for minimizing environmental impacts.