Elaboração de farinha de polpa, casca e cilindro central de abacaxi cv. pérola para produção de bolo.

Abstract

The aim of this work is to obtain flour from the pulp, peel and central Cylinder of the Pearl variety pineapple by conventional drying with forced air circulation at 60ºC, temperature selected for the whole study. The product was evaluated after dehydration and monitored for 180m days of storage, at 25ºC, in a cold room in laminated and low density polyethylene packaging. Conventional drying with forced air circulation in the pulp, peel and central cylinder of the pineapple was carried out at temperatures of 50, 60, 70 and 80ºC, in order to describe the drying kinetics by adjusting the mathematical models proposed by Dois Terms, Henderson and Pabis, Henderson and Pabis Modified, Logaritmo, Page e Silva et alli. The evaluation criteria considered were the coefficient of determination and the mean square deviation, which determined the Page model as the best fit to the experimental data for all flours. During freeze drying, the different pineapple fruits were dried without additive for 96 h. The pulp, peel and central cylinder of fresh, freeze-dried and flour-free pineapple were characterized physically, chemically and nutritionally through the analysis of water content, water activity, color (luminosity, intensity of green and red, and intensity of yellow ), pH, total soluble solids (ºBrix), total titratable acidity, total, reducing and non-reducing sugars, total, soluble and insoluble dietary fiber, ash, minerals, lipids, protein, carbohydrates and energy value; and microbiologically based on the study of total aerobics. During the storage of the flours, the laminated packaging showed greater efficiency than that of polyethylene, although they did not prevent the complete absorption of water. Water adsorption isotherms were determined at temperatures of 20, 30 and 40ºC in flours obtained at 60ºC. The GAB model was the best fit to the data obtained for the central cylinder, and the Peleg model for the pulp and peel. The samples were classified as type III. Different formulations of dietary and fiber-rich cakes were developed, using stevia, isomalt and pineapple flour (pulp - FP and 80% of peel + 20% of central cylinder - FCC) using the Response Surface Methodology. a sensory profile fixed in the quantitative descriptive analysis, whose global assessment determined the selection of the best formulations. Formulation 4, with FP, and 3, with FCC, were stored for 4 days in bioriented polypropylene cardboard (PPBio) and polyethylene terephthalate with percentage of recycled (PETRPET) at room temperature (18ºC, Lisbon), it was evaluated physical and microbiological parameters. The data were treated statistically through analysis of variance with test of comparison of means by the Tukey test at 5% probability. No cake expressed microbial growth. The cardboard packaging caused a loss in water content and color, and increased hardness from the second day; in the other packages, this increase occurred from the fourth day on, considering the useful life of the cakes. PPBio packaging proved to be the most sensorially efficient, easy to transport and low cost.