Elaboração de farinha da casca de maracujá amarelo (Passiflora edulis f. flavicarpa O. Deg.) em forno de micro-ondas.

Abstract

The passion fruit is widely used in the production of juices, squashes, sweet, nectar production, soft drink, ice cream and others. It presents itself as a rich source of vitamins, sugars, proteins, minerals and dietary fiber, which can be exploited biotechnologically. The production and mass consumption of yellow passion fruit generate tons of waste. These involve substantial quantities of bark, and other seeds serving as a source of proteins, enzymes and essential oils, and are amenable to recovery. The skin of this fruit is rich in pectin, niacin (vitamin B3), iron, calcium and phosphorus. Thus, the use of this part of the fruit must be explored, and the preparation of flour from the passion fruit peel is a viable alternative that seeks good job of this material and therefore less waste. The objective of this work was to prepare the meal of yellow passion fruit peel (Passiflora edulis f. flavicarpa O. Deg.) in microwave oven (MO) domestic, aiming its use in food products. For that was carried out physical and chemical characterization of the fruit, in addition to thermal mapping and calibration of real power work MO, to verify the reproducibility of the results. The experiments were conducted at the Laboratory of Biochemistry and Biotechnology of Food of the Federal University of Campina Grande. The fruits used in the experiments were purchased in free market city Cuité, PB, and had the same color and apparent maturation stage. Both procedure used for thermal mapping MO showed the central region of the cavity to the increased incidence of a microwave. The real power of work of the MO was lower than the value reported in the manual by the manufacturer. After conducting preliminary tests set up a heating pad for the drying process and obtain the flour of passion fruit peel, which is composed of 3 cycles of 10 min and 2 cycles of 5 min with power MO 50%. The final product obtained in this study and preserved the characteristic related to color of the sample in natura and presented final water content to 30% inferred. It can be concluded that the achievement of passion fruit peel flour in MO proved to be a fast, safe, accurate, accessible and affordable, and represents savings in time, energy and money when compared to usual methods.