Aproveitamento tecnológico da semente da manga para elaboração de barras de cereais.

Abstract

This study aimed to evaluate the utilization of seeds of „Espada‟ and „Tommy Atkins‟ mango varieties, by producing flours from the seed coat and endosperm/embryo, and using them to manufacture cereal bars. Drying kinetics of the seed coat and endosperm/embryo of both varieties was studied at temperatures of 50, 60 and 70 °C and air speeds of 1.0, 1.5 and 2.0 m/s. The obtained data were fitted to the mathematical models of Page, Henderson & Pabis and Lewis. The Page model showed better representation of the experimental data for the three temperatures and three drying air speeds. Seed coat and endosperm/embryo flours were processed to manufacture cereal bars, by drying in a fixed-bed dryer at temperature of 60 °C and drying air speed of 1.5 m/s. Flow time, angle of repose and wettability were determined in the flours from seed coat and endosperm/embryo. The obtained values demonstrated that the flours from seed coat and endosperm/embryo of both varieties had no problems of fluidity and exhibited easy reconstitution. Contents of total phenolic compounds, total tannins, total carotenoids, total flavonoids and ascorbic acid were determined in the flours and showed that they can be used as sources of antioxidant bioactive compounds. Moisture adsorption isotherms of the flours from mango seed coat and endosperm/embryo were determined at temperatures of 20, 30 and 40 °C; the GAB model showed the best fit to the moisture adsorption isotherm for seed coat flour of the „Espada‟ variety, whereas the PELEG model showed the best fits to the moisture adsorption isotherms of flours from the seed coat of „Tommy Atkins‟ and endosperm/embryo of „Espada‟ and „Tommy Atkins‟, at all temperatures studied. Five types of cereal bars were made: two with 50% addition of flour from the seed coat of „Espada‟ and „Tommy Atkins‟ mangoes, respectively; two with 50% addition of flour from the endosperm/embryo of „Espada‟ and „Tommy Atkins‟ mangoes, respectively, in substitution for the wheat bran of the base formulation, and one standard cereal bar (base formulation). The cereal bars showed low moisture content and water activity, slightly acid pH, and their color and texture were influenced by the incorporation of flours from seed coat and endosperm/embryo. Using mango residues to manufacture cereal bars led to satisfactory results in the sensory analysis by the judges, since all bars showed acceptance level above 70%. Bars made with flours from the seed coat and endosperm/embryo of „Espada‟ mango showed greater acceptance in absolute numbers.