Reaproveitamento do mesocarpo do coco (Cocos nucifera L.) no enriquecimento nutricional de cupcakes.

Abstract

The coconut palm (Cocos r7uc/cera L.) is one of the most widespread fruit naturally on earth, occurring in virtually every continent. presenting a major socio-economic vague. The mesocarp besides being a source of fibers is also rich in minerais, proteins, and has properties that can be used in the food industry as an important food supplement of the human diet, especially because of their fiber, protein, sugar and fat. This study aimed to obtain and characterize the pith bran coconut and its addition in nutritional enrichment cupcakes with different proportions. The meal was obtained after drying the mesocarp in nature at 70'C for 48 hours and ground in a wiley mill. The cupcakes were prepared in three different formulations (standard, 1% and 3%). The samples were subjected to physical and chemical analysis of humidity, ash, pH. acidity, proteins, fats, fiber, total soluble sugars, according to the methodology of IAL (2008). Were also submitted to hygiene and health evaluation (coliform 45'C, coagulase positive staphylococcus, salmonella, molds and yeasts. escherzch/a co/l) according to RDC N'. 12 of 2001. The sensory analysis was applied with 146 untrained, samples were presented in individual booths, monadic and casualizadas form, checking the appearance attributes, color, flavor, aroma, texture, global acceptance affective method using the product acceptance test. Samples of cupcakes presented satisfactory health conditions in relation to hygiene and health evaluation, as compared to its chemical composition showed protein content (4.90%), lipids (5.93%) and fiber (1.13%) may be a food rich in fiber, protein. Sensory analysis showed that the formulation with 3% mesocarp meal was the most accepted before the indicated attributes.