Utilização de resíduos de jaca no desenvolvimento de novos produtos.

Abstract

Artocarpus genus species have economic importance in the food, agribusiness and medical market. Jackfruit (Artocarpus heterophyllus Lam), for example, produces most of all the fruit born tree, being very rich in nutrients. Consumption, however, is little short to be dispersed production sites. The fruits of jackfruit and their constituents are of great culinary uses with potential to be improved and industrialized. Thus, this paper aims to study the use of jackfruit waste in the development of alternative products. The experiments were conducted at the Laboratory of Biochemistry and Biotechnology Food UFCG/CES. Jackfruit were be purchased from the local market in the municipality of Lagoa Seca-PB. The total mass of jackfruit consists of approximately 76 % of waste (shell axis pívide and seeds). The jackfruit waste showed physical and chemical characteristics that indicate the possibility of their use by developing new products for human and animal consumption, making it an alternative to solve the waste accumulation problem and generating a value-added product. The use of Saccharomyces cerevisiae in solid state fermentation peel and bagasse enables obtaining a protein supplement, which can later be used as an alternative source of protein greater potential in ruminant feed compared to other foods offered to animals. The preparation of jackfruit waste flour obtained by convective drying and microwave oven was potentially feasible for the recovery of waste fruit. The product has physical and chemical characteristics within the established standards, proving to be a product that can subsequently be used in the formulation of new food products.