Farinha do fruto do Ziziphus Joazeiro Mart. obtida por secagem em camada de espuma.

Abstract

The Ziziphus joazeiro Mart. is an endemic species of the Caatinga biome and known in the Brazilian Northeast, it has edible globular and yellow fruit, usually wasted. In order to reduce the waste of these fruits, the objective was to evaluate the quality of the flour of the fruit of Ziziphus joazeiro Mart. through foam layer drying, a simple and low-cost alternative processing technique. The experiment was carried out at the Laboratory of Chemistry, Biochemistry and Food Analysis (LQBAA) and at the Laboratory of Technology of Products of Plant Origin (LTPOV) of the Center for Agro- Food Science and Technology (CCTA), Federal University of Campina Grande (UFCG), Campus Pombal/PB. To obtain the flour, the fruits were harvested from plants located in the rural area of the municipality of Cajazeirinhas/PB, sent to the Laboratory in plastic bags, later they were sanitized, pulped, crushed and processed in a mixer with the addition of 4% of the emulsifier Porto Gel and 3% of the Neutral Liga stabilizer. Drying was performed at temperatures of 50, 60 and 70 °C. The analyzes performed on the foam were: apparent density and air incorporation; in flour, they were: bulk density, solubility, water activity, moisture, ash, colorimetry, titratable acidity, pH, H+ ions, soluble solids, ratio, soluble sugars, reducing sugars, non-reducing sugars, ascorbic acid, total chlorophyll, total carotenoids, total phenolic compounds, flavonoids and anthocyanins. Juazeiro fruit extract formed a large amount of foam. The flours produced at 60 and 70 °C have a physical-chemical composition within the standards required by current Brazilian legislation. The flour produced at 60 and 70 °C stood out in terms of physical-chemical quality and viable bioactive compounds for commercialization and consumption.