Obtenção de açúcar líquido de algaroba e estudo de fatores antinutricionais e atividade antioxidante da farinha obtida do resíduo sólido.

Abstract

This work was developed with the purpose of obtaining liquid sugar from mesquite pods and the residue from the extraction was made into flour for food purposes. The mesquite pods used in the process showed 9.86 g/100g of protein, 39.53 g/100g of total sugars, are low in total phenolics (247.77 mg/100 g), has the anti-nutrients phytic acid (0.36 g/100g) and tannins (1.37 g/100g) at low concentrations among the phenolic compounds identified salicylic acid (207.24 mg/100g), vanillic acid (138.16 mg / 100g) and flavonol kaempferol ( 124.34 mg/100g) had the highest concentration in the pods in natura. The pods were sanitized, crushed, hydrated in the ratio 1: 2 to Pod: water, subjected to 60 ° C over three hours and then pressed to extract the raw broth mesquite. The broth extracted from pods were subjected to tests with conventional clarifiers, calcium oxide, phosphoric acid and the anionic polymer, and the test that combined use of the three fining agents is what achieves the best results for the amount of total sugars and reduced tannins and the optimized process through an experimental design 22 with three central points having as independent variables the evaporation temperature and the pH of the broth and answers as the concentration of tannins and ART. The liquid mesquite sugar was obtained using a rotary evaporator attached to a vacuum pump. The best condition for obtaining a liquid mesquite sugar was 65°C and pH 6.5. The process of obtaining liquid mesquite sugar 70ºBrix showed an average yield of 25g of liquid sugar per 100 mL broth extracted with an initial soluble solids content of 16ºBrix. Its color is brown with reddish hue (L* = 23.17, a* = 0.13, b* = -0.82), owns 49.33% of total reducing sugars, dilatant behavior has confirmed through mathematical models Herschel -Bulkley and Ostwald-deWaelle. Its application in cupcakes at concentrations of 0, 10 and 20% of net mesquite sugar replacing regular sugar resulted in differences in the color of the brain, the chewiness but sensuously, there was no significant difference between the formulations. The residue from extraction of the broth was subjected to drying kinetics at temperatures of 40, 50 and 60°C and the applied models Page Cavalcanti Wood, et al Midilli. and Henderson and Pabis represent the drying process, with R2 and DQM satisfactory. After drying the waste ground in micro slicer and subjected to screening. The flour 115 mesh was the one with the highest percentage among the food purposes of flour, the three drying temperatures. They differ significantly (p≤0.05) in color with lower water content values (2.79 g/100 g) and lipids (6.35 g /100g) and higher protein levels (21.26 g/100g), tannins (0.94g/100g) and phytic acid (2.71 g/100g) for the flour obtained at 60°C. All meals have low content of phenolics and low antioxidant activity. A flour 115 mesh obtained at 50°C was added to cupcakes replacing the conventional flour at concentrations of 0, 10 and 20% resulting residue flour in significant differences in the height of cupcakes, the color of the brain and all studied the texture parameters. In nutritional composition there was no significant difference. In sensory evaluation, the cupcakes were all accepted with scores above 6.5 for all sensory attributes.